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
Chinese PinYin : Mei Gan Cai Men Wu Hua Nan
Braised pork belly with mouldy dried vegetables
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