How to cook pork belly with preserved vegetables

Cooking seems so simple in the eyes of many people, but when they really try to cook it themselves, they have no idea at all and simply don't know where to start. To make a good dish, method is the key. Next, I will tell you the specific method of cooking pork belly with pickled mustard greens.

1.Cut the pork belly into pieces. Peel the fresh bamboo shoots, clean them and cut them into small pieces.

2. Half a bag of pickled mustard greens.

3. Soak in cold water for ten minutes to remove the salt. Wash each piece carefully.

4. Soak in cold water for ten minutes to remove the salt. Open the leaves one by one and wash them carefully.

5. Cut into small pieces.

6. Heat the pan on three levels without adding oil.

7. Pour the pork belly directly into the pot, fry over high heat until the surface turns slightly yellow, then continue frying over low heat for a while to release the fat.

8. Pour the pork belly in the pot into a bowl. Pour pickled mustard greens into the pan and stir-fry until fragrant.

9. Pour out the pickled mustard greens from the pot again and replace them with pork belly. Add cold water, salt, star anise, cardamom, peppercorns, and small dried red peppers and bring to a boil over high heat. Pour in the braised sauce (use a little more braised sauce), and simmer over low heat for 1 and a half hours.

10. When the water in the pot is almost dry, add pickled plums and fresh bamboo shoots and continue cooking. Cook and stir-fry at the same time. After about ten minutes, the sauce thickens and pour sesame oil on it. Ready to eat.

I believe that after reading the above recipe for braised pork belly with pickled mustard greens, you must have a deep understanding of this dish and you must try to make it yourself.