How to cook pork belly stewed with Chinese cabbage

The recipe of stewing pork belly with Chinese cabbage is very simple. Just slice the pork belly, cabbage and potatoes, then stir-fry the pork belly first, remove some of the fat from the pork belly, add the cabbage and potatoes and stir-fry until cooked before serving. The main purpose of stewing pork belly with Chinese cabbage is to use the cabbage to absorb oil, neutralize the greasiness of the pork belly, and increase everyone's appetite.

Material

Cabbage, potatoes, pork belly, chopped green onions, salt, pepper powder, and chicken essence.

Production

1. Slice the meat, cabbage and potatoes separately.

2. Pour appropriate amount of oil into the pan, fry the potato slices on both sides and set aside.

3. Use the oil in the pan to start frying the meat slices. After stir-frying for a few times, add chopped green onions and pepper powder.

4. Then add the cabbage slices and stir-fry. Add appropriate amount of salt. Add a little more water.

5. Add the fried potato slices just before serving. Add a small amount of chicken essence. It can be served in five minutes.

Braised pork belly with Chinese cabbage, Shandong cuisine, home cooking

Ingredients:

Main ingredients: appropriate amount of pork belly, 1 cabbage, 1 scallion, appropriate amount of ginger.

Seasoning: salt, light soy sauce, 3 star anise, chicken essence, and bean paste.

practice:

1. Wash the Chinese cabbage and tear it into sections by hand. Add pork belly, 1 section of green onion and sliced ​​ginger;

2. Pour a little oil into the pan after it is heated, add the pork belly, stir-fry until the oil comes out, add the onion, ginger, star anise, and bean paste when the meat turns slightly yellow, and then add the cabbage when it is fragrant;

3. When the water comes out of the cabbage, add a little light soy sauce and stir well. Pour into the casserole, turn on low heat, cover, simmer for ten minutes, sprinkle with appropriate amount of salt and chicken essence. [1]

Nutritional Value

Cabbage is edible with its tender leaf heads, rosette leaves or flower stems. It can be stir-fried, made into soup, or pickled. Together with pakchoi, it has become an indispensable vegetable on the Chinese table.

In northern China, cabbage is a common guest on the table in winter, hence the saying that "winter cabbage is as delicious as bamboo shoots." Chinese cabbage has a high nutritional value, so there is a saying that "no vegetable is worse than cabbage." People usually cook "cabbage stewed with tofu" in winter, which is very refreshing. Although it is delicious, it should be noted that both of them can easily form calcium oxalate stones.