Accessories: pickled potherb mustard 50g.

Seasoning: pepper (red, sharp and dried)15g cooking wine15g salt10g monosodium glutamate, 3g pepper, 2g coriander10g respectively.

Stewed pork belly with pickles;

1. Drain the pork belly after it is cooked;

2. Wash the cooked pork tripe and pickles (pickled potherb mustard) and cut them into pieces, then blanch them in a boiling water pot and take them out for later use;

3. Wash coriander and dried red pepper and cut into sections;

4. Put the pot on a strong fire, add 500g of cooked pork belly slices, pickles slices, cooking wine, dried red pepper segments and broth, boil, skim off the floating foam, and cover the pot;

5. Switch to low heat stew 10 minutes or so, and sprinkle with refined salt, monosodium glutamate, pepper and parsley.

For more information about stewed pork belly with pickles, please see Mint.com Food Library /shiwu/xiancaidunzhudu.