Purslane Pork

Overview

Purslane also has anti-aging effects. It is rich in carotene, vitamin E, vitamin C, glutathione and other substances. It has the functions of anti-aging and improving immunity. Regular consumption of purslane can prevent Alzheimer's disease, lower blood sugar, and prevent and treat diabetes. Collect purslane during summer and autumn, remove the old stems and fibrous roots, wash it, blanch it in boiling water or steam it, and then dry it in the sun for later use. The nutritional value of dried purslane is much lower than that of fresh purslane, but it tastes similar to prunes and tastes very good. It tastes quite good when used to make a home-cooked braised pork dish....

Tags

• hot dishes
• aniseed
• cooking wine
• dried purslane
• garlic
• light soy sauce
• old soy sauce
• onions
• pork belly
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Pork belly and various seasonings are set aside.

   

2. 2 A handful of dried purslane.

   

3. 3 Soak in heated water for about 1 hour and drain the water.

   

4. 4 Chop and set aside.

   

5. 5 Put oil in the pot.

   

6. 6 Add pork belly and fry.

   

7. 7 Fry for five minutes and take out.

   

8. 8 Cut into thin slices.

   

9. 9 Put it into a basin, add cooking wine, light soy sauce, pepper, aniseed, dark soy sauce, green onions and garlic slices, mix well and marinate for a while.

   

10. 10 Take a bowl and spread evenly in the bowl.

    

11. 11 Add purslane to the soup and mix well.

    

12. 12 Place the mixed purslane on top of the pork belly.

    

13. 13 Place on the basket and steam for about 2-3 hours.

    

14. 14 The pork is steamed.

    

15. 15 Take out a bowl.

    

16. 16 Cover the plate with it.

    

17. 17 Flip it over and the fragrant purslane meat is ready.

    

18. 18 The fragrant purslane is comparable to the southern pickles. Eat. . . . .