The finished product of braised pork in winter vegetables is dark red and shiny, with waxy skin, salty and sweet taste, and has the special fragrance of winter vegetables. Moreover, the organic acids in winter vegetables can promote the decomposition of protein and fat, which is convenient for human body to absorb, has the function of appetizing and strengthening the spleen, and is most suitable for eating.
1. Prepare pork belly, winter vegetables and fermented bean curd (red).
2. Boil the water in the pot and put the whole piece of pork belly.
3. Steam the whole piece of pork belly (about 20 minutes).
4. Pork belly hardens and is fished out.
5. Apply soy sauce evenly on the skin of pork belly.
6. Heat the oil in the pan, turn the pork belly skin down and fry until golden.
7. Cut the fried pork belly into pieces with skin 6 cm long and 1 cm wide.
8. Put the sliced meat skin down in a bowl and put the minced meat on it.
9. Mix a bowl of sauce with appropriate amount of soy sauce, fermented bean curd and sugar.
10. Pour the prepared sauce into a bowl filled with meat. Stir well and marinate for 10 minutes.
1 1. There is oil left in the pot. Stir-fry the winter vegetables until cooked.
12. Put the fried winter vegetables on the meat.
13. Steam in a steamer for 2 hours, then take it out, buckle it on a plate with lettuce as the bottom, and sprinkle with chopped green onion.
Tips
1、
The winter vegetables bought are generally salty, so it is best to soak them in clear water before use, and the water will not be salty if you change it 3-4 times in the middle.
2、
When making seasoning juice, try to crush sufu and stir it evenly.
3、
There is no need to add salt to the braised pork, because both winter vegetables and soy sauce have salt.
4、
When you buckle meat, put the plate on the top of the bowl, then grasp the bowl and the plate and turn it upside down quickly, so that the buckle meat will be beautiful.