Name: Braised Pork Belly and Cabbage Dried Shreds
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chinese cabbage; 100g Pork belly; 150g Dry silk; Some Dried shrimp; Some ginger; Some shallot; 1/2 tablespoon Oyster sauce; Some Soy sauce; a little Braised Sauce; Some Refined salt; Some Cooking oil

Braised Pork Belly and Cabbage Dried Shreds

by The kitchen of emblica honey

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

It’s cold, and a hot pot is the most popular. It’s rich, but it’s still hot. It saves time and effort to make, and it’s delicious.
Ingredients: 200 grams of Chinese cabbage, 100 grams of pork belly, 150 grams of dried shreds.
Accessories: appropriate amount of shrimp skin, appropriate amount of ginger, appropriate amount of green onion, half a tablespoon of oyster sauce, appropriate amount of light soy sauce, a little braised sauce, appropriate amount of salt, appropriate amount of edible oil. "

Braised Pork Belly and Cabbage Dried Shreds

1. Prepare all ingredients. Thousand sheets have been cut into filaments. After the tofu skin is cut, it is called dried shreds. The pork belly needs to be sliced, and the shiitake mushrooms and cabbage are also cut and set aside.

Braised Pork Belly and Cabbage Dried Shreds recipe

2. Add oil to the pan, fry the ginger and green onions, add pork belly and fry until the color changes, then add the mushrooms and fry the aroma. Stir-fry the pork belly until fragrant, the oil will be fragrant, and the fishy can also be removed. Then add boiling water and bring to a boil.

3. After boiling, add Chinese cabbage and dry shreds.

4. After boiling, transfer to a casserole, add light soy sauce, braised sauce, oyster sauce, and refined salt. Cook for about three minutes before serving.