Name: Braised Pork with Dried Vegetables
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 1 bundle Dried vegetables; 3g salt; 2 tbsp Cooking Wine; 2 tbsp Sugar; 5 Garlic cloves; Some oil; 1 small piece ginger; a little Chicken noodles; 2 tbsp June braised soy sauce; 1 piece South milk

Braised Pork with Dried Vegetables

by Easy to cook

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

My sister’s mother-in-law gave me a bag of dried vegetables that they dried at home. They were made from Chinese cabbage. After soaking in warm water, the dried vegetables can be quickly unfolded. They are cut into small pieces and boiled with the bones. The soup is extremely clear. Sweet, dried vegetables taste tender and sweet, and my mother likes to cook dried vegetables and salty chicken porridge for family breakfast. Only at home can I eat such delicious chicken porridge.

Using dried vegetables to make braised pork, it is the first time that Shishang tried it. The product was praised by someone who loves meat. After cooking, Shishang must first check the quality, pick up a small piece to try the saltiness, and chew gently. It is very delicious. Dried vegetables absorb the smell of meat and oil to become soft and waxy. The pork belly is fat but not greasy. One bite has the unique sweetness of dried mussels. The more you chew, the more fragrant the lean meat is cool and not sticky. Especially after the second meal, the taste is stronger and more delicious!

Braised Pork with Dried Vegetables

1. Soak the dried vegetables in warm water in advance to soften

2. Wash the pork belly and cut into small pieces, peel the garlic cloves and pat flat, peel and pat the ginger

3. Prepare the June braised soy sauce

4. Heat a pan, pour a small amount of oil, add garlic cloves and sauté

5. Pour in pork belly and stir fry for a while

6. Add ginger and continue to fry until the meat is white

7. Add southern milk and crush with a spatula

8. Pour in June braised soy sauce and cooking wine

9. Add sugar and stir fry evenly

10. Add the water that has not been on the surface of the ingredients and boil on high heat

11. Cover the pot and simmer for 20 minutes

12. Dry the vegetables, pick up and squeeze the water, and cut into small pieces

13. Put it in the pot and stir fry evenly

14. Cover the lid and continue to simmer for 20 minutes, cook until the ingredients are dry, add a little salt, stir fry the chicken powder, and then shovel it up

Tips:
Food Tips: Stir-fry the pork belly first, add enough water to simmer, add the dried vegetables when it is half of the water, because the dried vegetables are soaked in advance to soften them, and if added too early, the meat will not be stewed and the dried vegetables will melt. The situation will affect the taste of the meat. Both southern milk and soy sauce have a salty taste, and the amount of salt is sufficient. It is best to try the saltiness first before deciding how much salt to add.