Recipe 1 for braised pork with mustard greens,

Materials

1000 grams of pork belly, 100-150 grams of mustard greens (choose the amount according to personal taste), 3 star anise , 1 small section of cinnamon, appropriate amount of ginger, one head of garlic, appropriate amount of sugar

Method

1. Soak the moldy dried vegetables in cold water, then wash them with clean water and squeeze out the water .

2. Put a small amount of oil in the pot, add the cut pork belly and stir-fry until the meat changes color.

3. When some fat comes out, take out the meat and set aside.

4. Pour the dried vegetables with the water squeezed out, stir-fry the meat in the oil, add ginger slices, and crushed garlic.

5. Then pour the fried pork belly into the pot and mix with the mustard greens.

6. Pour in light soy sauce, star anise, cinnamon and a small amount of sugar.

7. Add water. The amount of water should be slightly more than that of meat and dried vegetables.

8. Simmer over medium-low heat for 30 minutes.

9. When there is still some soup left, add an appropriate amount of salt and sugar to taste.

10. There should be a little bit of soup at the end, otherwise the dried vegetables will be too dry and taste bad.

Tips

1. Fry the pork belly in advance to set the shape of the meat and to fry out the fat in the meat. In this way, the meat is not greasy, and the dried vegetables can be paired well with the fried oil.

2. Add light soy sauce and a small amount of sugar so that the meat and vegetables will not be bitter.

3. Before the final dish is taken out of the pot, there should be an appropriate amount of soup, about the amount of a small rice bowl, so that the dried vegetables will not taste too dry.

4. Add a small amount of sugar for the first time. If you add too much sugar in advance, the flavor of the soup will not be absorbed into the meat.

5. Finally, add some sugar to collect the juice and flavor.

6. The moldy dried vegetables themselves are very dark, so there is no need to mix the color with dark soy sauce.

7. The ginger slices should be larger, so that when the vegetables are cooked, it can be easily picked out and discarded.

Method 2 of Braised Pork with Molded Dried Vegetables

Materials

Pork belly, molded dried vegetables, green onions, ginger, dried chili peppers, star anise, rock sugar, light soy sauce, rice wine, fragrant Vinegar

Recipe

1. Soak the dried vegetables for 1 hour

2. Wash them thoroughly and squeeze the water with your hands

3. Serve well Wash the pork belly and cut into two centimeter square pieces

4. After the water boils, put it in a pot and blanch it until it changes color

5. Add about 30 grams of rock sugar and a small amount of water to the wok< /p>

6. Cook over medium-low heat until the rock sugar is completely dissolved

7. Large bubbles begin to appear, gradually turning into fine bubbles, and the color gradually changes to light brown and becomes sugar color

< p>8. Quickly pour in the pork belly pieces

9. Stir-fry until evenly colored

10. Add one to two star anise, green onion, ginger slices, and dried chili

< p>11. Continue to stir-fry until the fat begins to release oil, add an appropriate amount of rice wine, a few drops of balsamic vinegar, add light soy sauce and stir-fry evenly

12. Add the dried musty vegetables and green onion leaves that have been drained of water. , stir-fry evenly, if it is too dry, add a small amount of boiling water

13. Stir well and put it into a large bowl, cover with tin foil

14. Steam in a steamer for more than 1.5 hours until the meat is soft. It’s ready if it’s glutinous and crispy