You can’t stop eating the braised pork with pickled vegetables after one bite

Ingredients: 1 tablespoon of extremely fresh Vestar; 1 tablespoon of light soy sauce; 3 teaspoons of straw mushroom dark soy sauce; 500g skinned pork belly; 100g dried prunes; appropriate amount of water; 1 tablespoon white wine; 10g rock sugar; 1 star anise; 1 piece of cinnamon; 1 to 2 dried chili peppers; appropriate amount of cooking oil; appropriate amount of ginger; appropriate amount of green onion; 1 tsp salt. /p>

Prepare seasonings and ingredients: soak the prunes overnight and wash away the sediment; wash the green onions and tie them into knots, slice the ginger and set aside; wash the pork belly and put it into a pot, add water, green onions, ginger, cinnamon, Bring dried chili peppers, star anise, and white wine to a boil over high heat, skim off the foam, turn down to low heat and simmer for 20 minutes. Reserve the meat stew soup for later use; while the meat is stewing, drain the prunes and stir-fry them dry in a pan over low heat. moisture; after the pork belly is stewed, apply straw mushrooms and dark soy sauce while it is hot. The beautiful coloring is like adding beauty magic~ Grease the pan with oil, skin side down, and fry over low heat until browned. Be careful not to be splashed by oil during the process. Oh; take out the fried pork belly, put the prunes into the pot to absorb the fat, pour in the broth for stewing the pork belly, add the extremely fresh flavor, appropriate saltiness, increase freshness and aroma, learn how to get extra points when cooking ~ Add light soy sauce, salt, and rock sugar and cook over low heat for 15 minutes; cut the pork belly into slices, skin side down, and place in a large bowl; top with prunes and soup; put in a pressure cooker and steam for about 25 to 30 minutes, wait You can open the lid and take it out; turn the bowl upside down on a plate; come and enjoy this delicious braised pork with pickled vegetables and braised pork with taro while it’s hot

Ingredients: 750g pork belly; betel taro 600g; 2 pieces of bean curd; 1 star anise (or a little star anise powder); 2 cloves of garlic; 30ml of light soy sauce; 15ml of dark soy sauce; 15ml of cooking wine; 5g of white sugar; 30ml of oil; 30ml of water starch; a little salt.

< p>Wash the pork belly and put it into a pot. Add enough water to cook until it is seven-cooked. Remove and drain. Apply a little dark soy sauce to the surface while it is still hot. Use a bamboo skewer to poke some small holes in the skin. Peel and wash the taro and cut it into 0.5cm. Heat the thick slices in the oil pan, put the taro slices in and fry until slightly brown, take them out. Put the pork belly pieces in the oil pan, fry until golden brown, take them out and immerse them in cold water, soak until the skin becomes wrinkled. Cut the pork belly into 0.5cm thick slices. Chop the garlic, pound and mince the star anise, mix the tofu, minced garlic, minced star anise, cooking wine, light soy sauce, dark soy sauce, salt, sugar and oil to make a sauce and set aside. Add the sliced ??pork belly and taro slices. Mix well with the sauce, then arrange the meat pieces, skin side down, alternately with the taro pieces in a large bowl. Pour in the remaining sauce, steam in a steamer over high heat for 60 minutes, until the meat slices and taro slices are soft and tender, take them out and put them in a bowl. Pour the soup from the steamed pork belly into the wok, add a little water and dark soy sauce and bring it to a boil. Add water starch to thicken the sauce. Pour it on the pork belly to get a rich aroma.