Braised Pork with Mei Cai and Taro
1.
Soak the dried plums in cold water to soften, wash twice to filter out the sediment, remove and squeeze dry and cut into small pieces for later use, peel the taro and cut into diamond-shaped pieces, wash and knot the chives, slice ginger for later use, add a little bit to the pot Vegetable oil
2.
Add white sugar and stir-fry over low heat until the sugar melts and is golden brown. Turn on the heat, carefully add the pork belly pieces and stir fry quickly to prevent frying.
3.
When the meat is sautéed until it changes color, add ginger slices and green onion knot, add light soy sauce
4.
Put in the dark soy sauce and stir evenly
5.
Then add the cooking wine and the right amount of water until the meat is covered
6.
Bring the soup to a boil over high heat and reduce to low heat, then add the dried plums and cover and simmer for about 30 minutes
7.
Then, turn to high heat again to thicken the soup, and while cooking the meat, pour enough oil into a clean pot
8.
Heat it over medium heat until 5 is ripe, add the taro pieces and fry until the golden edge appears, remove the dry oil
9.
Put the fried taro into the bottom of the big bowl, and then pour the juicy braised pork with soup and meat on the fried taro cubes
10.
Put it in the pressure cooker, cover with a large plate, and press it for 30 minutes.
11.
The braised pork that was taken out is reloaded on the plate, and stirred until the soup is evenly coated on the meat, the pork belly is fat but not greasy, and the taro chunks also absorb the aroma of the gravy, which is a must.
