Practice of Braised pork belly with Kelp

Health benefits

Pork belly: nourishing yin

Cinnamon: dispelling blood stasis and reducing swelling

Ingredients

Pork belly 600g

Moderate amount of dried kelp

Moderate amount of edible oil

Moderate amount of salt

Moderate amount of rock sugar

2 spoons of cooking wine

Half a spoonful of dark soy sauce

3 scallions

Ginger 4 slices

2 small red peppers

3 pieces of cinnamon

4 large grains

Moderate amount of boiling water

Practice of Braised pork belly with Kelp

1. Wash the scallions, slice the ginger, and prepare various seasonings

2. Soak the dried kelp shreds in warm water

3. Wash and cut pork belly into small pieces

4. blanching water

5. Put a little oil in the pot, add rock sugar and stir fry it with low heat until a lot of foam comes out.

6. When the foam is almost gone, put in the meat pieces and stir fry them. Add cooking wine, soy sauce, onion, ginger, small red pepper and other seasonings after stir frying

7. Add boiling water (make sure to add enough water at once without adding water halfway), transfer to a clay pot, remove any foam after boiling, cover and simmer over low heat for one hour

8. Put in the soaked seaweed shreds and salt, and continue to simmer for 40 minutes

9. Harvest the juice, serve on a plate, garnish with scallions, and enjoy.

Tips

Kelp contains vitamins and iodine, making it fragrant but not greasy when stewed with meat. Salt should not be added first as it can affect the taste. My son said he could smell the fragrant meat at home right at the elevator entrance, so he wanted a big bowl of rice.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/324.html