New Year’s Eve dinner recipe-Braised Pork with Pickled Vegetables

Main ingredients:

500g pork belly, appropriate amount of pickles, appropriate amount of ginger

Excipients:

2 tablespoons of cooking wine, appropriate amount of rock sugar, appropriate amount of water, 3 tablespoons of light soy sauce, 2 tablespoons of soybean paste, appropriate amount of white pepper, appropriate amount of cooking oil

Production steps:

Preparation materials:
Prepare all the main ingredients and auxiliary ingredients, cut the pork belly into thin slices, blanch it in boiling water, remove the blood, and take it out for later use. Chop the pickled cabbage into mince and slice the ginger.

 

1. Heat oil in another pan, add rock sugar and stir-fry until sugar dissolves and turns golden brown.

2. Add cooking wine, put the blanched pork belly slices neatly into the bottom of the pot, and simmer over medium-low heat until the pork belly is slightly yellow.

3. Add appropriate amount of water to completely submerge the pork belly slices and bring to a boil over high heat.

4. Add light soy sauce, soybean paste, and ginger slices, skim off the foam, turn to low heat and simmer for 1 hour.

5. Add the chopped pickled mustard and simmer again for 20 minutes.

6. Add appropriate amount of water to cover all materials.

7. Finally, transfer the pork belly to a plate, pour in the thick sauce and serve.

Note:
When choosing pork belly, it is best to bring some lean meat to make it taste more tender. Pickled mustard can be added according to personal taste, too much may affect the salty flavor.