Braised Pork with Rice Dumplings

by NICE2meetU

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This year's zong leaves are not used to make zongzi, but Dong Bao Bao and Xi Bao Bao, which contain some interesting delicacies. I wanted to make cakes on the weekend, but I worked overtime on Saturday and only had one day off. Today, I took a piece of pork belly at home and wanted to make a simple garlic white meat. After the ice melted, I found that the piece of pork was not very smooth, and it might not be cut well when sliced. So I immediately thought of the unused zong leaves, and wanted to cut the meat into pieces and wrap them in zong leaves, then add oil and sauce to make braised pork. "

Ingredients

Some Pork Belly
Some Zongye
Some Cooking Wine

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Some Soy Sauce

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Some Green Onions
Some Sliced Ginger
Some Five Spice Powder
Some Crystal Sugar

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Some Plain Water

Braised Pork with Rice Dumplings

1. Wash the pork belly and blanch it to remove any foam;

2. As shown in the figure;

3. Cut into several pieces with a knife;

4. Take a number of zong leaves and put them in hot water to soften them, and wash the surface for later use;

5. Put the meat pieces into the pot, add appropriate amount of cooking wine and soy sauce to marinate;

6. Put the pork belly that has been marinated for a while on the rice dumplings, roll it up, and tie it with a thread;

7. As shown in the figure;

8. Add water to the surface of the meat, add green onion, ginger slices and five-spice powder;

9. After the high heat is boiled, turn to low heat and simmer for about 2 hours, add crushed rock sugar in the meantime;

10. You can also add soy sauce as appropriate;

11. In the end, almost the soup is about to dry, turn off the heat;

12. carry out.

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