Materials

Main ingredient: 500g of pork, 400g of preserved mustard greens;

Accessories: vegetable oil, salt, sugar, mushroom soy sauce, green onion, ginger, cooking wine, chili pepper

Electric Pressure Cooker version of preserved mustard greens

1

Dry preserved mustard greens are cleaned well. Soak it in water to soften it.

2

Wash the pork with water.

3

Cool pork in a pot, add green onions, ginger, garlic, peppercorns, seasonings, cooking until 7-8 mature, with chopsticks can be tied to the square meat to the 2/3 place, fish out can be.

4

Pork fished out, dry, to the pork skin on some soy sauce on the color, and so on the soy sauce to dry, and then wipe once or twice, until the color of deep red until.

5

Put a small amount of vegetable oil in a wok, place the square of pork skin-side down in the wok, cover and fry for about 1 minute.

6

Cool the fried pork until it's not too hot, then cut it into 2-3 cm slices.

7

When the frying pan is hot, stir-fry the dashi, onion, ginger and chili.

8

In the frying pan, add the soaked prunes, season with salt, a spoonful of sugar, a spoonful of cooking wine, a small bowl of mushroom soy sauce and stir fry.

9

Arrange the pork rinds, skin side down, in a bowl.

10

After the pork is arranged, place the sautéed umeboshi on top of the pork and pour in an even amount of soy sauce.

11

Electric pressure cooker into the right amount of water, put a wire rack.

12

Put the meat bowl on the iron rack, cover the lid, plug in the power supply, set to the meat gear, go through a program meat is ready.

13

After the meat is steamed, cover the bowl tightly with a plate cover and turn it over.

14

Remove the bowl and you're done. You can also pour out the gravy from the steamed meat and thicken a gravy to drizzle over the buckwheat.