Dried Pork with Farm Vegetables
1.
Dried vegetables are soaked in warm water for more than three hours, and the dried water is removed for later use;
2.
Wash the three layers of meat and set aside;
3.
Cut the three layers of meat into meat slices of moderate size and uniform thickness, and marinate them with extremely fresh and cooking wine for half an hour;
4.
Wash and peel the ginger, slice half and half into minced ginger for later use. Wash the green onion and cut into chopped green onions for later use.
5.
Heat a pan and add a little peanut oil. (You don’t need too much peanut oil, because the three-layer meat itself will produce oil)
6.
Saute the ginger slices.
7.
Pour in the marinated three-layered meat and stir fry for three minutes.
8.
Remove from the pot and put in a bowl for later use.
9.
Restart the pan, heat the pan, and add a little peanut oil.
10.
Saute the minced ginger and green onion.
11.
Pour the dried vegetables, stir fry for a while, and add a small piece of rock sugar.
12.
Pour the light soy sauce and stir fry.
13.
Pour the soy sauce and stir fry.
14.
Add the right amount of salt. Add a little more thirteen incense, stir fry together for two minutes, turn off the heat.
15.
Spread a layer of meat on the bottom of the electric pressure cooker.
16.
Then cover with a layer of dried vegetables. So repeatedly.
17.
On the top layer, spread all the remaining meat on the dried vegetables.
18.
Add a little water to prevent the pan from drying out. Be careful not to have too much water, otherwise it will affect the quality of the dishes.
19.
Close the lid and simmer under high pressure for 35 minutes.
20.
After the pressure is evacuated, open the lid and stir a little.
21.
Take out the pot and serve on the plate.
Tips:
The three-layered meat must be marinated first, and then fried with sliced ginger for two or three minutes, one is to remove the taste and the other is to increase the aroma.
