One-pot Braised Pork
1.
A pair of curd pig faces, which are bought ready-made, usually stored in a paper bag in a cool place;
2.
Put a pot of cold water to a boil over high heat, turn to low heat, cook for 10 minutes, then soak for another 20 minutes;
3.
Use a knife to shave off the oil on both sides of the pork face, then change the knife to cut into strips about 3 or 4 mm thick. The knife must be sharp to cut it;
4.
Clean the side dishes. I used green peppers, sour radishes, garlic sprouts, mushrooms, green garlic, carrots, potatoes, the amount and type can be adjusted as you like; the sour radish tastes sour and crispy, which can clear the mouth and remove the greasy;
5.
Cut green peppers and mushrooms into pieces, cut sour radishes, carrots, and potatoes into thick strips, and cut garlic sprouts and green garlic into small pieces;
6.
Cut millet into sections and shred ginger; millet is very spicy and the amount can be adjusted by yourself; if fresh ginger is replaced with sour ginger, the flavor of the whole pot will be improved;
7.
Pour an appropriate amount of oil in the wok. Although there is some fat in the pork cheek, the amount of vegetables is so large that it is not enough to rely on it; pour the hard-boiled potato sticks, carrot sticks, and mushroom pieces together. Put it in the pot, heat up the heat gradually, and stir-fry until the pork cheek strips and potato strips become transparent;
8.
Sprinkle appropriate amount of salt, pour appropriate amount of soy sauce, oyster sauce to season and color, stir fry evenly;
9.
Put the sour radish sticks and garlic sprouts into the pot, stir-fry for 2 minutes to cut off raw and color;
10.
Finally, put the green chili and green garlic into the pot, turn off the heat, stir fry evenly, use the remaining temperature to fry them to change the color, then serve to the pot and enjoy; if you can eat super spicy, you can add the spicy millet to the pot and stir fry. If you eat slightly spicy food, you can stop the fire and sprinkle the millet on the surface. The red and green colors match the taste of bacon, which is very appetizing.
11.
Braised meat in a pot, it's not greasy after a bite!
Tips:
1. The face of cured pig can be replaced with bacon or sausage. A little fat is more fragrant and delicious. The type and amount of side dishes can be adjusted as you like; if you are not used to eating bacon, you can replace it with pork belly;
2. Stir-fry bacon with hard-to-cook carrots and potatoes, which not only reduces the production of oily smoke, but also uses the fat in the bacon to be used by carrots and potatoes. At the same time, the bacon will not be chewed because of dry buns;
3. Dianqing's pen is sour radish, which adds sour, crispy and tender flavors to the slightly spicy flavor of this pot, and at the same time relieves the greasiness of the flavor.
