Braised pork and seaweed

Overview

Every time I make braised pork, I make more, so that the rest can be used to stew. It is very delicious. My favorite is this braised pork stewed with shredded kelp. It is especially delicious with rice. Although it is simple, there are still some tricks. The kelp made through the trick is not fishy and has a good taste. That is to add rice vinegar and white sugar. The stewed dish in these two steps is fragrant but not greasy, and tastes salty and sweet

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• dried kelp
• rice vinegar
• white sugar
• braised pork
• minced garlic
• salt

Ingredients

Steps

1. 1 Wash and soak the kelp shreds until soft (the kelp shreds are packed in bags and are very soft. If the kelp shreds are hard, they need to be boiled in advance)

   

2. 2 Wash the kelp shreds again and again and remove them for later use. Prepare the braised pork (this was made the day before and stored in the refrigerator)

   

3. 3 Put the braised pork into the pot and melt it over high heat

   

4. 4 Add kelp shreds and add water

   

5. 5 Add rice vinegar and add the kelp shreds to make them rotten without any fishy smell

   

6. 6 Add sugar to neutralize the vinegar smell and increase the taste

   

7. 7 Add salt, the amount of salt should be adjusted according to the saltiness of the braised pork

   

8. 8 Bring to a boil over high heat, simmer over medium-low heat until the soup is reduced, the kelp shreds are soft and mushy, add minced garlic and stir for a few times to bring out the smell of garlic, then turn off the heat.

   

9. 9 Finished product picture!