The method of making pork belly with pickled vegetables

Health benefits

Pork belly: Moisturizing and drying

Ingredients and materials

Pork belly 300g

Mei Cai 250g

Moderate amount of ginger

Moderate amount of scallions

Moderate amount of millet pepper

Smoking in moderation

Moderate amount of edible salt

Moderate amount of edible oil

Moderate amount of cooking wine

Moderate amount of light soy sauce

The method of making pork belly with pickled vegetables

1. Wash the pork belly and put it in a pot with cold water. Add an appropriate amount of ginger slices and scallions, and add an appropriate amount of cooking wine to cook over high heat.

2. After cooking, remove and add an appropriate amount of salt and dark soy sauce evenly. Marinate for 15 minutes.

3. Pour a little more cooking oil into the pot, heat the oil to 60% hot, and then add the marinated pork belly for deep frying.

4. Fry until the surface of the pork belly is golden brown, then remove and control the oil.

5. Leave a little bottom oil in the pot, add chopped scallions and ginger, and stir fry with millet and pepper until fragrant.

6. After the fragrance comes out, add the pre soaked plum vegetables, add an appropriate amount of salt and soy sauce, stir fry evenly, and then remove from the pot and set aside for later use.

7. After cooling the pork belly, cut it into thick slices with a knife, sandwich it with pickled vegetables in the middle, and put it in a bowl.

8. Fill the plum and pork belly with filling, put them in a pot and steam with water for 1.5 hours.

9. After steaming, cover it with a deep dish and invert it.

10. A dish of braised pork belly with pickled vegetables is ready. The pork belly is fat but not greasy, and the pickled vegetables soak in the oil in the meat, making it particularly delicious. It can be said to be a perfect match!

Tips

Soak the pickled vegetables in warm water after soaking them in water to remove any dust.

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