Sichuan Eastern Vegetable Stew

Sichuan Eastern Vegetable Stew

by Deep Purple 666

4.9 (1)
Favorite
1

Difficulty

Normal

Time

30m

Serving

2

Sichuan Dongcai------One of the four major pickles in Sichuan ("Fuling mustard", "Xufu sprouts", "Nanchong Dongcai" and "Neijiang rutabaga"). It has high nutritional value and trace elements such as iron, phosphorus, Zinc is considerable.
Although Sichuan Dongcai has a dark color, it tastes very delicious. It is often cooked and eaten at home, and it is an indispensable dish for the New Year. "

Ingredients

Sichuan Eastern Vegetable Stew

1. Wash and cut pork belly.

Sichuan Eastern Vegetable Stew recipe

2. Boil the cut pork belly in boiling water.

Sichuan Eastern Vegetable Stew recipe

3. After blanching, remove and drain the water.

Sichuan Eastern Vegetable Stew recipe

4. Wash Sichuan Dongcai and cut into sections for later use.

Sichuan Eastern Vegetable Stew recipe

5. Prepare the seasonings such as shallots, ginger slices, aniseed, and nutmeg.

Sichuan Eastern Vegetable Stew recipe

6. Heat the pot, add rock sugar to a small fire until golden.

Sichuan Eastern Vegetable Stew recipe

7. Put the blanched pork belly in a pot and fry it with sugar. Add the shallots, ginger slices, and cooking wine and stir fry.

Sichuan Eastern Vegetable Stew recipe

8. Put the pork belly in a pressure cooker, add hot water, add Sichuan winter vegetables, add dark soy sauce, nutmeg, aniseed, and salt.

Sichuan Eastern Vegetable Stew recipe

9. Cover the pot and simmer for 25 minutes.

Sichuan Eastern Vegetable Stew recipe

10. Just install it.

Sichuan Eastern Vegetable Stew recipe

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