Pork knuckle, pork belly and sweet potato stems with sauce

Overview

Sweet potato stalks are rich in protein, crude fat and crude fiber. They are a good ingredient for weight loss and laxatives. They are a pure green longevity vegetable

Tags

• hot dishes
• private kitchen
• cao guo
• cinnamon
• light soy sauce
• old soy sauce
• onions
• pork belly
• pork knuckle
• rock sugar
• star anise
• sweet potato stems
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Soak dried sweet potato stems for 1 day

   

2. 2 Wash the sweet potato stems and steam them in a pressure cooker for 20 minutes

   

3. 3 Cut into about 2 inches long

   

4. 4 Cut bone-in pork belly into small pieces

   

5. 5 Roast the small elbows and remove the pig hair. Boil in boiling water for 2 minutes. Add cooking wine, take out and scrape clean with a knife

   

6. 6 Add water to the pressure cooker, scallion segments, ginger slices, rock sugar, cinnamon, grass, fruit, Sichuan peppercorns, aniseed, dark soy sauce, salt, and white wine. Steam the small elbows for 30 minutes

   

7. 7 Green and red peppers cut into sections

   

8. 8 Separate the steamed elbow bones and meat

   

9. 9 Add oil to the wok and fry the pork belly. Add 2 tablespoons of light soy sauce and fry the pork belly

   

10. 10 Add the sweet potato stalks and stir-fry evenly. Add the bone broth of the steamed knuckles. Add the bones of the knuckles to cover the vegetables. Cover with a lid and turn to medium heat to simmer

    

11. 11 When less than half of the soup is left, add green and red pepper elbow meat to adjust the saltiness and continue simmering

    

12. 12 Simmer until there is only a little bit of soup left and take out the spoon