Braised Pork Belly

Name: Braised Pork Belly
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork belly; 400g Daylily; 1 tbsp oil; 6g salt; 2g MSG; 1 tbsp Oyster sauce; Some shallot

by Gluttonous

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

This dish is called "simmered" because after the day lily is put into the pot, in order to make it absorb the soup and taste, there is a short firing process, and there is still some difference from stir-frying, so it is called "fried pork belly with yellow flowers".
The yellow flower here is the flower bud of the plant, also called "day lily". Fresh day lily contains a kind of "colchicine" substance, which is absorbed by the gastrointestinal tract and can cause physical discomfort. Colchicine can weaken or disappear at a high temperature of 60 degrees. Therefore, when eating, fresh day lily should be blanched in boiling water, and then soaked in water for about 1-2 hours, so that the colchicine can be destroyed. Fresh day lily is safe.

Ingredients

200g Pork Belly
400g Daylily
1 tbsp Oil
6g Salt
2g Msg
1 tbsp Oyster Sauce
Some Shallot

Braised Pork Belly

1. Main ingredients: pork belly, fresh yellow flowers

2. Cut the pork belly into strips

3. After blanching the fresh yellow flowers in boiling water, soak them in water for about 1-2 hours

4. Hot oil, sautéed chives

5. Add pork belly and stir fry

6. Add some oyster sauce to taste

7. Add appropriate amount of water

8. Daylily with dried water

9. Stir-fry evenly, add salt and MSG to taste

10. Bake on low heat for about 2 minutes

11. After the day lily absorbs part of the soup, turn off the heat for a while to collect the juice

12. Put it out of the pot and serve on the table

Tips:
1. When soaking day lily. It is best to change the water twice in the middle.
2. The fat beef slices are cut into strips and cooked, the taste is also good.