You’ll never get tired of eating it – Braised pork with pickled vegetables

You’ll never get tired of eating it – Braised pork with pickled vegetables

Overview

How to cook You’ll never get tired of eating it – Braised pork with pickled vegetables at home

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Ingredients

Steps

  1. Pork belly: 500g

    You’ll never get tired of eating it – Braised pork with pickled vegetables step 1

  2. Pickled plum vegetables, green onions

    You’ll never get tired of eating it – Braised pork with pickled vegetables step 2

  3. Put the pork belly into a hot water pot, add cooking wine, green onions, and ginger and cook until chopsticks can penetrate the meat, about 20 minutes

    You’ll never get tired of eating it – Braised pork with pickled vegetables step 3

  4. Boil until cooked, take out and apply with dark soy sauce while hot

    You’ll never get tired of eating it – Braised pork with pickled vegetables step 4

  5. In addition, put a small amount of oil in a wok, just the same amount as usual for cooking, and heat it up. Fry the cold meat pieces with dark soy sauce skin-down to get color, and lower the heat. The fire will cause a collapse, so be careful. Be careful not to get confused

    You’ll never get tired of eating it – Braised pork with pickled vegetables step 5

  6. Just fry the pork skin noodles

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  7. Let the fried meat pieces cool and cut into even slices

    You’ll never get tired of eating it – Braised pork with pickled vegetables step 7

  8. Put fermented bean curd, fermented bean curd juice, sugar, dark soy sauce, very fresh flavor together into juice

    You’ll never get tired of eating it – Braised pork with pickled vegetables step 8

  9. Pickles should be soaked in advance and washed several times, otherwise they will be too salty,

    You’ll never get tired of eating it – Braised pork with pickled vegetables step 9

  10. Put the cut meat slices into the sauce and catch them evenly

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  11. With the skin facing up, arrange them neatly on your hand

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  12. Then put it skin down into the bowl

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  13. Cut the pre-washed scallions into small pieces and add them to the meat sauce.

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  14. Place the mixed pickles on top of the meat, then add star anise and Sichuan peppercorns. Be careful not to add water, and don't add salt during the whole process. The pickled vegetables and fermented bean curd are salty enough.

    You’ll never get tired of eating it – Braised pork with pickled vegetables step 14

  15. After the water in the steamer boils, steam for 30 minutes, remove and place on a plate. 500 grams of meat can be steamed into two bowls, one large and one small. I steam more at one time. Here are the seasonings calculated according to the proportion of 500 grams of meat

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