condiments

Pork belly 500 grams

condiments

Chinese/leafy mustard

100g

condiment

salad oil

Proper amount

soybean

45 ml

crystal sugar

10g

energy

10g

Eight angles

1

Cooking wine

30 ml

Mircia

2 tablets

water

Proper amount

Braised pork belly with dried snow

1. Wash the dried sherbet and soak it in clear water (I took it out the night before and soaked it until the next day) until it was soft. Never pour out the water soaked in sherbet. Wash and drain the pork belly, and cut it into pieces 4 cm long and 2 cm wide. Boil the water soaked in dried sherbet for later use.

2. Put the wok on fire, pour some oil in, use medium heat, add ginger slices and stir-fry until 70% hot, then add pork belly and stir-fry until white.

3. Add cooking wine, soy sauce and rock sugar, and add fragrant leaves and star anise.

4. Add the boiled water of potherb. When the water is less than 3/4 of the meat, cover it, turn to low heat and simmer for 40 minutes. Add the soaked dried wild vegetables and stew for 20 minutes. When the soup is almost collected, take it out of the pot and put it in a container.

Cooking tips

It should be emphasized that it is best to cook meat dishes with hot water or warm water, which can not only shorten the time, but also harden and age the meat. If there is too much soup when cooking, you can turn on a big fire and collect the juice quickly. If you don't have dried wild vegetables around, you can also use dried plums and dried amaranth instead, which tastes good. These dried vegetables had better be soaked for a long time, or the finished products will not taste good. I think it's unnecessary to add salt if the salinity of the dish is controlled just right. If some friends think it's still a little weak, you can add some salt to taste it. In short, it suits their family.