Health benefits
Pork belly: Nourishes yin
Star anise: Regulates qi, relieves pain, and dispels cold
Ingredients
Plum vegetables ( 2 roots ) | Pork belly ( 750g ) |
Ginger ( 3 slices ) | Sugar ( appropriate amount ) |
Onions ( 1 section ) | Anise ( a little ) |
| Light soy sauce ( 1 tablespoon ) | Dark soy sauce ( 2 tablespoons ) |
Bay leaves ( a little ) | Cooking wine ( 1 tablespoon ) |
Home-style braised pork with pickled vegetables
1. Prepare the materials.
2. After dry cleaning the pickles, soak them in water for a while.Do not soak them for too long to avoid damaging them.The aroma of dried vegetables is gone.
3.Chop into pieces after soaking and set aside;
4. Boil water in a pot, add star anise, ginger slices, bay leaves and pork belly and cook five minutes.
5. Remove the water and apply dark soy sauce on the skin.Color and let sit for five minutes.
6. Heat the pot, pour in the oil, heat until 80% hot, and cut the pork belly skin Put it face down in the pot and fry until it turns deep red, take it out and let it cool.
7. Stir-fry the plum vegetables until fragrant, assemble and set aside.
8. Slice the cooled pork belly into slices, about one centimeter thick.
9. Place the meat skin side down in the bowl.
10.Mix the light soy sauce, dark soy sauce, sugar and cooking wine together and stir evenly.
11. Spread the fried pickles on top of the piled meat slices , pour on the sauce you just prepared.
12. Steam for 45 minutes.
Tips
The prunes should be washed and chopped into fine pieces, the better.
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