Braised Pork Belly with Dried Vegetables | Maxim Non-stick Pot

Name: Braised Pork Belly with Dried Vegetables | Maxim Non-stick Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork belly; 300g After soaking dried beans; 2 tablets ginger; 2 pcs star anise; 2 tablespoons Soy sauce; Some Cooking Wine; 2 pcs Dried chili; 20g crystal sugar; 1/2 pack Spice bag; 1 piece Millet spicy; Some Fresh Vegetables; 1 piece Line pepper

by Maxims

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Pork belly and dried beans are super delicious together. The beans are cooked and dried in the summer, and they are simmered and cooked with the meat. Let’s learn together.

Braised Pork Belly with Dried Vegetables | Maxim Non-stick Pot

1. Put the dried beans in a bowl of cold water and soak overnight. If the time is tight, you can use boiling water to soak

Braised Pork Belly with Dried Vegetables | Maxim Non-stick Pot recipe

2. Prepare the ingredients. Sliced pork belly, soaked beans into long strips, cut peppers into circles, and shredded ginger

3. Pour appropriate amount of cooking oil into the Maxim non-stick pan, add rock sugar after the oil is hot, and boil the sugar color

4. Use the silicone spatula of the Maxim non-stick pan and fry until the sugar changes color and foams, and the sugar color is ready

5. Add pork belly and stir fry for color

6. Add cooking wine, dark soy sauce, light soy sauce, dried chili, shredded ginger, aniseed, and continue to stir fry

7. After adding water, add the spice bag and boil the water on high heat

8. Bring to a boil, close the lid, turn to low heat and simmer for 30 minutes

9. After simmering, add the soaked beans, sprinkle with some salt, stir well, cover, simmer for 10 minutes

10. Add spicy millet, chili pepper, fresh vegetables and sesame oil, stir evenly, turn off the heat and cover, use the remaining temperature to simmer for 2-3 minutes and then take out.