Health benefits
Pork: Nourishes yin
Pork skin: Soothes the throat
Ingredients
Peucai (appropriate amount) | Pork ( 250 ) |
Pork skin ( appropriate amount ) | Oil ( appropriate amount ) |
Salt ( a little ) | Dark soy sauce ( Moderate amount ) |
How to make braised pork with pickles and pork rinds
1.Prepare plum vegetables
2.Put the pickles in a basin and soak them for more than four hours, then wash them several times, drain them and chop them into pieces for later use.
3. Wash the pork and pig skin and then scrape the skin clean.
4.Put it into a pot of cold water, cook it until it is cooked, and remove it.Use a clean cloth to wipe off the moisture on the meat skin..
5.Put it in the pan and fry
7.Put it out, let it cool, slice it, and serve it on a plate, pig skin side down
8.Put the pickled vegetables into the pot and stir-fry until the water is dry
9.Place the fried pickles on the plate with the meat and flatten them with a shovel
10.Put it into the pot and steam over low heat for one hour
11. Finally, use an empty plate and turn it upside down..
6.Add a small amount of salt and dark soy sauce and fry until cooked
Tips
1.Umeboshi has a lot of fine sand, so it must be soaked in water first and then rinsed slowly several times before it is clean.
2.Making braised pork is troublesome.You can make two or three bowls at a time, freeze them in the refrigerator, and then steam them the next time you want to eat them.
3.If you like to eat particularly cooked pork, you can lengthen the steaming time
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