Hakka Southern Milk Braised Pork Belly
1.
The five flowers are appropriately thick and cut into small cubes. spare. Take two pieces of southern milk, add one and a half tablespoons of oyster sauce, two teaspoons of sugar, and two tablespoons of cooking wine. Stir well, add the five flowers and mix well. Marinate for at least four minutes. You can make the next day in the refrigerator. (The landlord went out for a day and night because of something.)
2.
A small piece of celery, wash and cut into small pieces for later use. Hakka pickles, washed and cut into small pieces, soaked in water for one or two hours (the pickles in each place are not the same salty, pay special attention to the residual salt in the stem of the cabbage)
3.
Take another piece of southern milk, add a spoonful of oyster sauce and minced garlic, mix well and set aside.
4.
The marinated pork belly is fried in a frying pan for about four minutes, pushing away from time to time to avoid sticking to the pan. Take out and discard the oil (distressed in uppercase)
5.
Stir-fry the pickles in a hot pan (without oil) for about 2 minutes, then push a corner, add an appropriate amount of oil, two slices of ginger, add the sauce in step 3, stir evenly, pour the fried pork belly, add Cover the streaky water, boil on high heat and simmer on medium-low heat for about 45 minutes. Add celery 5 minutes before serving to enhance the flavor. If it is too salty, add water or sugar to taste. If you want to make the soup thicker, you can thicken it. (You can add fungus to stir fry in the fourth step)
Tips:
1: The five flowers should be marinated in advance, and the flavor will be added for more than 4 minutes. 2: The fried lard can’t be used anymore, because there is southern milk (more distressed) 3: The pickles must be soaked in water, there is no need to add salt during the frying process. The pickles themselves have salt. If the pickles are soaked and tasteless, take them out of the pan Just add a little salt before adding freshness.
