Braised Pork and Seaweed

Name: Braised Pork and Seaweed
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 large bowl Braised pork; 50g Dried kelp shreds; 2 tbsp Rice vinegar; 1 tbsp Sugar; Some salt; a little Minced garlic

by Baoma's little chef.

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Every time I make braised pork, I will cook more so that the rest can be used to stew. It is very delicious. My favorite is this braised pork stewed with seaweed shreds, which is especially delicious. The trick is that the kelp shreds made after a little trick are not fishy and have a good taste. That is, the rice vinegar and sugar are added, and the vegetables that are stewed in these two steps are fragrant and not greasy, and the taste is salty and sweet."

Ingredients

1 large bowl Braised Pork
50g Dried Kelp Shreds
2 tbsp Rice Vinegar
1 tbsp Sugar
Some Salt
a little Minced Garlic

Braised Pork and Seaweed

1. Wash the kelp shreds and soak it softly (the kelp shreds are packed in a soft bag, and the kelp shreds should be boiled in advance)

2. Wash the kelp shreds again and again and remove them for later use, prepare the braised pork (this was made the day before, and stored in the refrigerator)

3. Put the braised pork into the pot and turn it to a boil

4. Put in kelp shreds and add water

5. Put in rice vinegar, add it to the seaweed shreds, it will be rotten, no fishy smell

6. Add sugar to neutralize the vinegar taste and increase the taste

7. Add salt, the amount of salt is adjusted according to the saltiness of the braised pork

8. Bring to a high heat, simmer on medium and low heat until the soup is reduced, the kelp is soft and rotten, add minced garlic and stir for a few times to arouse the garlic flavor and then turn off the heat.