How to cook Hakka preserved vegetable braised pork

A beautiful and fulfilling childhood will inevitably affect a person's life, which has a promoting effect. Of course, childhood memories include meals cooked by our mothers, which are our most beautiful memories. Now I will make a memorable Hakka pork with preserved vegetables.

1. This preserved vegetable is called salted vegetable in our Hakka. It is a vegetable grown at home and is delicious.

2. The pork belly was originally to be cut into pieces, but it was cut into strips. Boil the cut pork belly in a pot of cold water for 20 minutes.

3. After cooking, rinse the pork belly in cold water so that it will be fresher and smoother. Drain and cut into pieces.

4. Drain the pork belly, add oil to a hot pan, fry the pork belly skin until golden brown, and remove

5. Put dark soy sauce in another pot, add a little water, put in garlic, add a little salt, pour in the pork belly, and boil it. This is to color the pork belly.

6. Drain the pork belly and cut it into pieces about 1 cm long. Place the pieces with the skin facing downwards.

7. Cut the preserved vegetables into small pieces

8. Heat the pan with oil, add the preserved vegetables and fry for five minutes. Because the preserved vegetables absorb water, I added the sauce that I had just used to marinate the pork belly, and then added a little salt.

9. Put the fried preserved vegetables directly into the pork belly on the plate, cover the pork belly completely, pour some marinated meat juice, put it into the steamer, and steam for one hour.

10. After steaming, cover it with another plate, turn it over as quickly as possible, and open it. If you are slow, the soup will pour out.

11. Here’s another one, oily but not greasy!

I have introduced Hakka Braised Pork with Preserved Vegetables. I wonder if you have understood it? To put it another way, if you read it carefully a few times, you will definitely be able to fully grasp it. Once you have mastered it, all you need to do is put it into action, because delicious food is made through practice.