Braised Pork with Dried Vegetables
1.
Dried vegetables are washed with water to remove the salt, placed in a clean bowl, and soaked in water for 1 hour.
2.
Wash and slice the pork belly, rinse the soaked vegetables in water and cut them into pieces, put them in a bowl and set aside.
3.
Wash the ginger clean and slice it, slap the garlic head flat, and put it in a plate together.
4.
Heat the oil pan, pour the garlic cloves into the pan and fry it to create a fragrance.
5.
Pour the pork belly into the pot and stir-fry for a while.
6.
Put the sliced ginger into the pot and continue to fry until the meat is white.
7.
Put the red fermented bean curd into the pot, flatten it with a spatula, and stir-fry evenly.
8.
Pour in the braised soy sauce and cooking wine and stir-fry evenly.
9.
Add clean water without any ingredients and bring to a boil.
10.
Cover the pot and simmer for 20 minutes.
11.
After 20 minutes, open the lid, pour the dried vegetables, and stir-fry evenly. Cover the pot and simmer for another 20 minutes.
12.
After 20 minutes, the soup is almost harvested, add salt to taste, mix well and serve.
13.
Bowl.
Tips:
1. Stir-fry the pork belly first, then add water to simmer, and add the dried vegetables when it is half boiled, because the dried vegetables are soaked in advance, and if added too early, the meat will not be cooked and the dried vegetables will be too rotten, which will affect the meat texture and taste.
2. Red fermented bean curd and soy sauce are both salty, so don't put too much salt. You can try the saltiness first and then decide how much salt to put.
