Practice of Meigan cai and Braised pork belly

Health benefits

Pork: moist and dry

Octagonal: regulating qi, relieving pain, warming yang

Cinnamon: Warm

Ingredients and materials

400g pork

100g Meigan cai

50g dried bamboo shoots

Oil some

Salt in moderation

Four slices of ginger

Five dried chili peppers

Two octagonal shapes

A small piece of cinnamon

50g rock sugar

Three spoons of cooking wine

Two spoons of light soy sauce

Take two scoops of soy sauce

Two scallions

Practice of Meigan cai and Braised pork belly

1. Soak Meigan cai and dried bamboo shoots two hours in advance

2. Wash the scallions and meat thoroughly (using pork belly is better, I went late today and didn't buy pork belly)

3. Cut the meat into small pieces

4. Chop dried bamboo shoots and squeeze dried Meigan cai

5. Prepare the ingredients

6. Put the meat in the pot, fly it in the water, wash it thoroughly, and air dry the water

7. Put oil in the pot, add rock sugar and stir fry over low heat until sugar colored

8. Pour in the meat and stir fry until the meat is evenly distributed

9. Stir fry until the meat is evenly coated with sugar, then add the ingredients from the dish shown in the picture and stir fry until fragrant

10. Then add cooking wine, light soy sauce and dark soy sauce, salt, stir fry evenly

11. Pour in water that submerges the meat and stew

12. Stew until the soup is dry

13. Pour in dried bamboo shoots and Meigan cai, stir well, and put them on the plate

14. Put hot water under the pressure cooker and press it on medium heat for 20 minutes

15. Remove from the pot, sprinkle with chopped scallions, and start eating

16. Finished product drawing

Tips

1. When stir frying sugar colored dishes, use low heat and slow frying. If the heat is too high, it is easy to burn and the resulting meat will become bitter. 2. Choose pork belly for better taste. 3. Do not add spicy dishes; 4 Meigan cai, if salty, should be put less or not

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/3856.html