Name: Braised Pork Belly with Cabbage and Seaweed
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; Some kelp; A few pieces Chinese cabbage; 1 tablespoon Vegetable oil; 3 tablespoons salt; 1/2 a spoon Sugar; 1 tablespoon Soy sauce; 1/2 a spoon Cooking Wine; 2 stages shallot; 2 tablets ginger; 2 cloves garlic; 2 pcs star anise; a little Cinnamon; A few pieces Bay leaf; 1/2 a spoon Thirteen incense; a little Vinegar

Braised Pork Belly with Cabbage and Seaweed

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

To paste autumn fat, it is necessary to take into account balanced nutrition. Pork belly is delicious and nutritious with cabbage and kelp. "

Braised Pork Belly with Cabbage and Seaweed

1. Cut the pork belly into pieces, boil in cold water, blanch the froth and drain

2. Add various seasonings and pork belly with a little water, put them in the electric pressure cooker, select the meat program

3. When finished, pour out the pork belly and some broth

4. Wash kelp and slice

5. Pour kelp, pork belly and broth into an iron pan, simmer until the kelp is eighty mature

6. Wash the cabbage, cut the leaves and the ribs, slice the ribs diagonally into thin slices

7. Add cabbage and continue to simmer

8. Finally, the soup can be heated

Tips:
1. At the end of the soup, taste the salty taste of the soup before adding salt. Because different kelp has different salinity. The kelp I used was steamed to semi-cooked before and frozen in the refrigerator. Easy to take and use
2. Don't stew the cabbage and kelp too softly