Health benefits
Pork belly: Nourishes yin
Sichuan peppercorns: Dehumidifies
Soy sauce: Promotes blood circulation and removes blood stasis
Ingredients
Pork belly ( 400g ) | Plum vegetables ( 200g ) |
Oil ( 50g ) | Ginger ( a little ) |
Panthoxylum bungeanum ( a little ) | Soy sauce ( One tablespoon ) |
| Cooking wine ( appropriate amount ) | White sugar ( 5g ) |
Salt ( a little ) |
How to make pork belly with pickled vegetables
1. Wash and drain the pork belly and set aside, then pour the oil into the pot Heat over medium heat and cool for a while, then scald the pork belly skin side down in the oil pan.After the skin bubbles and turns golden brown, pour a little soy sauce into the pan for coloring.
2. Remove the pork belly, cool it, cut it into thin slices, and add the remaining portion in the pot Pour the oil into a plate, add a little soy sauce, sugar, cooking wine, and salt and stir evenly to form a sauce.
3. Stir the thinly sliced pork belly in the sauce to color.And place them one on top of another!
4. Cut the ginger into mince, pour a little oil into the pot, and wait After the oil is hot, add the minced ginger and Sichuan peppercorns to the pot and stir-fry until fragrant.Pour the plum vegetables into the pot, stir-fry and evenly cover the pork belly.
5. Place in a pressure cooker and steam for 45 minutes, remove and place on another plate That’s it!
Tips
Adding soy sauce makes it color quickly and the color is bright red!
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