Braised pork belly with mouldy dried vegetables

Braised pork belly with mouldy dried vegetables

Introduction:

"Yesterday, I thought of the moldy dried vegetables that my sister brought me when I came back to Hangzhou. At that time, I only got enough stewed meat for one time. I kept it in the snow all the time and had no time to make it. Today's big holiday, I used it to make a hometown dish - stewed pork belly with moldy dried vegetables, No need to add other condiments to the dish. The appearance of this dish is not very good for the first time. It has to be steamed for many times. The meat color is black and bright. It's soluble in the mouth. It's oily but not greasy. It's an excellent meal. "

Production steps:

Step 1: material object

Step 2: wash the dried vegetables, rinse the meat, cut into pieces, rinse the water

Step 3: hot pot, add a little oil, hot oil, add rock sugar to dissolve

Step 4: pour in the dried vegetables, stir fry evenly, Sheng Qi

Step 5: don't wash the pot, pour the cut meat into the pot and stir fry over medium heat until the meat turns light yellow

Step 6: add the moldy vegetables and stir fry evenly

Step 7: place in a large bowl, steam over high heat for 10 minutes, then steam over low heat for 1.5 hours

Step 8: after steaming and opening the lid, use chopsticks to turn over the dipping part to the surface, so that the surface part can also be fully dipped into the gravy. Mix well

Step 9: put some dishes on the table

Step 10: most of them are put into the steaming pan. Before eating each time, steam again and again. After steaming for three times, the color becomes black and bright, and then it becomes the best,

Materials required:

Pork belly: 550G

Moldy dried vegetables: 60g

Rock sugar: 60g

Rapeseed oil: right amount

Note: Note: due to a long time steaming, be sure to put enough water, the best way not to open the cover

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and sweet