Simple version of braised pork with pickled vegetables

Overview

The editor added taro, but I didn’t add it. My taro was half leftover from making taro coconut milk sago. . Recently I like to cook delicious food, but my photography skills are poor. It doesn’t look great, but it tastes great. . They are all dishes that can be easily cooked at home. .

Tags

• private kitchen
• garlic
• old soy sauce
• onions
• pickles
• pork belly
• star anise
• taro
• white sugar
• fragrant leaves
• ginger
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients, boil the water, add onion, ginger, star anise, fragrant leaves and pork belly and cook for 20 minutes. .

   

2. 2 Remove the meat and keep the soup, but not the dregs. . Prick the meat with chopsticks to make it more flavorful. .

   

3. 3 Marinate with appropriate amount of dark soy sauce, white sugar and oyster sauce. When the meat is evenly colored, pour oil into the pan and fry the meat. .

   

4. 4 Slightly cool the meat and then slice it into slices. Slice the taro into slices. Repeat with one piece of meat and one piece of taro. Arrange the meat in a small bowl (you can also use a large bowl if you want less)

   

5. 5 Put the pickled vegetables into the pot and stir-fry for a few minutes. Add the sugar, soy sauce, cooking wine, and broth into a bowl to make a sauce. Stir-fry for another two minutes. Place the pickled pickled vegetables on top of the pork belly. Put the steaming rack in the pressure cooker and steam it. .

   

6. 6 After steaming for fifteen minutes, simmer, open the plate, turn it upside down, pour the soup into the wok, add water to set the powder and thicken it. .

   

7. 7 Sprinkle green onions and pour in the gravy. . . There is no presentation. .