Stewed pork with Eastern Sichuan cuisine

Stewed pork with Eastern Sichuan cuisine

Introduction:

"Sichuan winter vegetable" -- one of the four pickles in Sichuan (Fuling mustard tuber, Xufu sprout, Nanchong winter vegetable and Neijiang turnip), has high nutritional value and considerable trace elements such as iron, phosphorus and zinc. Although the color of Sichuan winter vegetables is dark, they taste delicious. They are often cooked and eaten at home, which is an indispensable dish for Chinese New Year

Production steps:

Materials required:

Sichuan winter vegetable: 100g

Pork: 500g

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Salt: right amount

Cooking wine: moderate

Old style: moderate

Rock sugar: right amount

Peanut oil: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh