300g of pork belly, dried purslane 1 00g, ginger1slice, 3 cloves of garlic,

A small amount of oil, salt, soy sauce and cooking wine.

Practice steps

1 dried purslane is soaked one hour in advance;

2. Prepare materials;

3 Pork cutting finger width;

4 ginger and garlic mashed;

5. Marinate pork with ginger, garlic, salt, oil, soy sauce and cooking wine for half an hour;

6. Dry the bottom of the soaked purslane;

7. Pave the cured pork on the air-dried purslane;

8 put water in the pressure cooker and pork in the pressure cooker;

9 Cover and press for 2 hours;

10 over, put it in a big bowl and mix well ... you can eat it!

skill

I like spicy food, and it tastes more delicious with Chili!