Farm Dried Pork

Overview

My husband’s 80-year-old grandmother dried the dried vegetables by hand. The dried vegetables dried by the Hakka people are still very good. They are full of color and aroma. They are definitely incomparable with the dried vegetables bought in the market. Used to make braised pork, the taste is really indescribable. Every time I make this dish, everyone in the family eats two more bowls of rice!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• hakka cuisine
• summer recipes
• farm food
• lunch
• dried farm vegetables
• light soy sauce
• old soy sauce
• onions
• peanut oil
• rock sugar
• thirteen incense
• three layers of meat
• very delicious
• ginger
• salt

Ingredients

Steps

1. 1 Soak the dried vegetables in warm boiled water for more than three hours, remove and drain, and set aside for later use;

   

2. 2 Wash the three-layer meat and set aside;

   

3. 3 Cut the three-layered meat into medium-sized and evenly-thick slices and marinate it with extremely fresh flavor and cooking wine for half an hour;

   

4. 4 Wash and peel the ginger, cut half into slices and half into minced ginger. Set aside. Wash the scallions, cut into minced pieces and set aside.

   

5. 5 Heat the pan and add a little peanut oil. (You don’t need too much peanut oil, because the three-layer meat itself will produce oil)

   

6. 6 Saute ginger slices until fragrant.

   

7. 7 Pour in the marinated three-layer pork and stir-fry for three minutes.

   

8. 8 Remove from the pan and place in a bowl. Set aside.

   

9. 9 Reheat the pan, add a little peanut oil.

   

10. 10 Saute minced ginger and green onions until fragrant.

    

11. 11 Pour in the dried vegetables, stir-fry for a while, and add a small piece of rock sugar.

    

12. 12 Pour in light soy sauce and stir-fry.

    

13. 13 Pour in dark soy sauce and stir-fry.

    

14. 14 Add appropriate amount of salt. Add a little thirteen incense, stir-fry for two minutes, and turn off the heat.

    

15. 15 Place a layer of meat on the bottom layer of the electric pressure cooker.

    

16. 16 Then cover with a layer of dried vegetables. Repeatedly.

    

17. 17 On the top layer, place all the remaining meat on the dried vegetables.

    

18. 18 Add a little water to prevent the pot from drying out. Be careful not to use too much water, otherwise it will affect the quality of the dish.

    

19. 19 Cover and simmer on high pressure for 35 minutes.

    

20. 20 After the pressure is released, open the lid and stir a little.

    

21. 21 Remove from pan and plate.