How to make ugan vegetable stewed with meat

Eating is the most basic need for a person to survive, and you can't live in your parents' arms forever. Now that you have grown up, it's time for you to learn how to cook by yourself. Today, I will teach you how to make stewed meat with ugali.

1. Soak the ugan vegetables in clean water for an hour, then wash it several times until the water is clear. Take out the ugan vegetables with your hands each time and pour out the sediment at the bottom. This will remove some of the fine sand produced during the production of the dried vegetables. Also, when you buy it, smell it to see if it has the special aroma of moldy dried vegetables. You can also taste it directly with your mouth, take a bite to see if there is any sand and then spit it out. This way it will be easier to buy better Wugan vegetables. The Wugan vegetables in Shaoxing are quite salty, so soak and wash them several times before you can add your own seasoning to taste.

2. Put the pork belly, black mustard greens, rice wine, three tablespoons of dark soy sauce and two tablespoons of light soy sauce into the clay pot at once. Add two bowls of water to cover the ingredients. Bring to a boil over high heat, then simmer over medium-low heat for one hour. You can adjust the taste and add another tablespoon of light soy sauce if needed. Simmer for another 40 minutes on low heat until the fat is almost tender and melts in your mouth.

Look at the editor’s introduction today. In fact, the stewed meat with ugali that you eat outside is not that difficult, and the steps are also very simple. We might as well make a healthier one at home!