Materials are: 500 grams of pork, 150 grams of kelp, 100 grams of cabbage. Accessories: 5 slices of ginger, a cap of white wine, a spoonful of salt, 3 cloves of garlic, 1 slice of lemon, 1 slice of cinnamon, 1 clove, 1 caster, an appropriate amount of rock sugar, a spoonful of soy sauce, a little old soy sauce, a little old vinegar.

First of all, cut the ingredients well, blanch the meat pieces, and then blanch the meat and fish out, the third step of the oil is hot plus rock sugar, herbs, ginger, garlic, lemon slices and meat stir-fry, the fourth step of the put raw soy sauce, soy sauce, salt,

The fifth step of the put vinegar and wine stir-fry, the sixth step of stir-fry well poured into the pressure cooker, the seventh step of the high-pressure for 30 minutes can be cut off in the eighth step of the blanching of the cabbage and fish out,

The fifth step of the cut-off of the cabbage. The ninth step of the cabbage arranged plate, the tenth step of the pressed pork plate, dripping soup can be.

Tips:

Salt is to reconcile the taste of sugar, do not need too much if the seaweed buckle is salt Zin's, need to soak off the salty taste in advance I do not like too much braised meat has too much spice flavor, spices and spices picked out in advance, do not mind can be omitted.

The kelp is cool and can neutralize the heat of the meat, and the pork contains high-quality human protein, and essential fatty acids.

This braised meat stewed kelp taste salty and sweet, soft and lubricated in the mouth, Q elastic mouth, tender and juicy, very suitable for the elderly and children to eat, but also soup is also a dish, not only delicious, but also supplement the blood to moisten the spleen, phlegm, asthma, the role of the water to drain the heat, a very good dish.