Braised pork with pickled vegetables

Overview

How to cook Braised pork with pickled vegetables at home

Put the square pieces of fat and lean pork belly into cold water, add ginger slices and an appropriate amount of white wine;
Bring to a boil over high heat, remove the foam, and then reduce to low heat;
Cook until it is easy to insert a chopstick into it, then turn off the heat, take it out and soak it in cold water;
After cooling, drain on kitchen towel; stir-fry;
Heat a pan, add an appropriate amount of oil, put the pork belly skin down into it and fry;
Fry the pork belly until golden brown;
Take it out again and soak it in cold water;
Heat a pan, add a little oil, add large pieces of green onion and ginger and stir-fry;
After stir-frying until fragrant, add the soaked prunes and continue stir-frying;
Add a little salt and sugar to taste and stir-fry evenly;
Put it into a bowl and pick out the ginger and green onion;
Cut the cooled pork belly into slices of moderate thickness;
Put it into a bowl, then add appropriate amount of salt, fermented bean curd juice, light soy sauce, cooking wine and sugar;
Catch it evenly and marinate for more than an hour. Place the marinated meat slices on the bottom of the bowl,
Topped with fried prunes;
Put the vegetables on a plate, turn on the steam in the pressure cooker and then reduce the heat to low and steam for 25 minutes;
Take it out, turn it upside down, and put it on the bottom;
Finally, sprinkle some minced green onions on the surface, and the attractive-looking and fragrant New Year's dish "Mei Cai Braised Pork" is completed.