Pork with purslane(ma chi xian kou rou )

Pork with purslane

Introduction:

"Purslane also has anti-aging effect. It is rich in carotene, vitamin E, vitamin C, glutathione and other substances. It has the function of anti-aging and improving immunity. Eating purslane often can prevent Alzheimer's disease, reduce blood sugar and prevent diabetes. Purslane was collected in summer and autumn, old stems and fibrous roots were removed, washed, boiled in boiling water or steamed in cages, and then dried. The nutritional value of dry purslane is much less than that of fresh purslane, but its taste is similar to that of dried plum vegetable, and it tastes very good. It's very good to make a home cooked bacon

Production steps:

Step 1: Reserve pork and various seasonings.

Step 2: dry purslane.

Step 3: heat the bubble for about 1 hour and drain the water.

Step 4: chop and set aside.

Step 5: put oil in the pan.

Step 6: deep fry the pork.

Step 7: fry for five minutes and remove.

Step 8: slice.

Step 9: put it into a pot, add wine, soy sauce, pepper, soy sauce, onion, garlic, mix well and marinate for a while.

Step 10: take a bowl and spread it evenly.

Step 11: put purslane into the soup and mix well.

Step 12: put the mixed purslane on top of the pork.

Step 13: put it on the drawer and steam for 2-3 hours.

Step 14: steamed the meat.

Step 15: take out a bowl.

Step 16: cover the plate.

Step 17: turn over the button, fragrant purslane button meat is good.

Step 18: fragrant purslane and southern plum vegetables have a match. Eat.....

Materials required:

Pork: right amount

Dry purslane: appropriate amount

Scallion: right amount

Garlic: right amount

Old style: moderate

Soy sauce: moderate

Salt: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Cooking wine: moderate

Note: steamed for a long time, streaky meat is glutinous, taste is very good, if the time is too short, you can't steam that kind of taste.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ma Chi Xian Kou Rou