Upgraded version of pickled pork

Overview

This is an upgraded version of pickled pork, which adds grass chicken and lettuce to the original ingredients. Do you think it can be fresher?

Tags

• hot dishes
• chinese cuisine
• fujian cuisine
• old man
• shanghai cuisine
• autumn recipes
• local cuisine
• dinner
• banquet
• bacon
• cooking wine
• grass chicken
• lettuce
• onions
• pork belly
• spring bamboo shoots
• wolfberry
• ginger
• salt

Ingredients

Steps

1. 1 Soak the pork belly for a while until it bleeds

   

2. 2 Rinse bacon with warm water

   

3. 3 Clean and cut the grass chicken into pieces

   

4. 4 Pour the pork belly and bacon into the water

   

5. 5 Put the grass chicken into the pot, add ginger slices, add appropriate amount of water and bring to a boil, skim off the blood foam

   

6. 6 Add the blanched meat, add some cooking wine and bring to a boil again

   

7. 7 Pour into the electric pressure cooker and pressure for 25 minutes

   

8. 8 After pressing, pour it back into the casserole

   

9. 9 Sliced spring bamboo shoots

   

10. 10 Add the spring bamboo shoots and cook for another 20 minutes

    

11. 11 Cut lettuce into hob pieces

    

12. 12 Finally, add the lettuce and bring it to a boil. Taste the taste, add salt if necessary and cook for ten minutes