Pickled Chinese cabbage with Pork

Health benefits

Pork belly: tonifying the kidney

Soy sauce: nourishing blood, protecting teeth, and protecting bones

Octagonal: regulating qi, relieving pain, dispelling cold

Ingredients

Pickled Chinese cabbage 200g

500 grams of pork belly

15 grams of scallions

Oil 15 grams

Ginger 8g

Soy sauce 8g

Salt 3g

Dry chili peppers in moderation

2 fragrant leaves

Two octagonal pieces

Thirteen Fragrances in moderation

Pickled Chinese cabbage with Pork

1. Main ingredients.

2. Wash the scallions, foam half of them and tie them into knots.

3. Cut dried chili peppers into foam and ginger into half foam and half slices.

4. Put water into the pot, add meat, scallions, star anise, fragrant leaves, and ginger slices. Bring to a boil over high heat.

5. Cook until the meat turns white and remove.

6. After removing, cut the meat into small pieces that are five centimeters long and half centimeters thick.

7. Put the sliced meat into a bowl, add soy sauce, a small amount of salt, and thirteen spices.

8. Stir well and marinate for about ten minutes.

9. While curing meat, stir fry pickled Chinese cabbage. Put oil in the pan, add ginger foam and dry pepper foam, stir fry until fragrant, and then add pickled Chinese cabbage.

10. Stir fry pickled Chinese cabbage until fragrant, then add scallions and a small amount of salt to stir well. Sheng Chu.

11. Find a bowl and arrange the marinated meat.

12. Add stir fried pickled Chinese cabbage and a little soy sauce to add some juice.

14.Steam in a pot for about thirty minutes.After steaming, put it into a plate.

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