How to make Hakka braised pork with mustard greens

In life, there are many women who particularly like to cook in the kitchen and regard cooking as a hobby. Every dish is their successful work. When their delicious works are praised by their family, that is the greatest encouragement. Today I will introduce to you the method of Hakka braised pork with fermented dried vegetables, so that you can experience and enjoy the joy after success again!

1. Cut all the meat into slices, add oil to the pan, and stir-fry directly in the pan. During this time, add June fresh soy sauce and a spoonful of rock sugar.

2.1 Put the fried meat slices into a bowl.

3.2 When the meat slices are colored and the juice is absorbed, fry two scallions in oil to enhance the aroma, then remove and set aside (learn and practice now).

4. Pour oil into the pan, add the dried vegetables and stir-fry slightly, then serve and spread on top of the meat. (No need to add salt during the whole process).

5. Put the prepared braised pork into the pressure cooker, cover with plastic wrap, steam over high heat for 30 minutes, then turn it upside down on a plate and enjoy.

Many friends think that cooking is troublesome and are unwilling to do it. There are also many dishes that are relatively simple. Today I will introduce to you Hakka braised pork with fermented dried vegetables, which is more suitable for lazy people. You may as well give it a try.