Ingredients

Half a catty of pork belly

Pickled vegetables Hakka pickles one.

A bunch of celery

South milk Xiaonan Milk Appropriate Amount

ingredients

ginger slice

a little

Garlic foam

of appropriate amount

oyster sauce

of appropriate amount

white sugar

of appropriate amount

cooking wine

of appropriate amount

Braised pork belly in Hakka south milk

1.

Five flowers are cut into small squares with appropriate thickness. Spare. Take two pieces of south milk, add one and a half spoonfuls of oyster sauce, two small spoonfuls of sugar and two spoonfuls of cooking wine, stir well, add five flowers and mix well, marinate for at least four hours, and you can put them in the refrigerator for cooking the next day. (The landlord went out to pickle for a day and a night because of something. )

2.

A small piece of celery, washed and cut into small pieces for later use. Hakka pickles, washed and cut into small pieces, marinated in water for an hour or two (pickles in every place are not the same salty, pay special attention to the residual salt in the stalk position of Chinese cabbage)

3.

Take another piece of south milk, add a spoonful of oyster sauce and minced garlic, and mix well.

4.

The pickled five flowers are fried in oil for about four minutes, and pushed away from time to time to avoid touching the pot. Take it out for later use, and discard the oil (distressed in words)

5.

Stir-fry pickles in a hot pan (without oil) for about 2 minutes, then push a corner, add a proper amount of oil and two pieces of ginger, add the sauce in step 3, stir well, pour in the fried pork belly, add the water that covers the pork belly, boil over high fire for about 45 minutes, and add celery for flavor enhancement 5 minutes before the fire. If it is too salty, you can add water or sugar to taste it. You can thicken the soup if you want it to be thicker. (You can add Auricularia auricula in the fourth step and fry together.)

knack for cooking

1: The streaky flowers should be prepared and pickled in advance, and it will be more delicious after more than 4 minutes. 2. Fried lard can't be used, because there is south milk (even more distressing). 3. Pickled vegetables must be soaked in water, and salt is not needed in the frying process. Pickled vegetables are salty. If pickled vegetables are tasteless, just add some salt before cooking.