How to cook pork belly with mustard greens

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 braised pork belly with fermented mustard greens.

1. Soak the fermented dried vegetables in clean water in advance (homemade ones have no mud or sand and are basically not salty) and chop them into pieces. Wash and blanch the pork belly, then cut into slices. Slice the onion, ginger, chili and garlic.

2. Heat the pan, add a little oil to lubricate the pan, and stir-fry the pork belly.

3. When the food turns golden brown, a lot of oil will come out. Pour out the excess oil.

4. Pour in an appropriate amount of cooking wine (I put in beer that my husband drinks today), add salt, sugar, dark soy sauce, onion, ginger, garlic, star anise, and cinnamon (the amount of salt and sugar can be equal) and stir-fry evenly.

5. Add the moldy dried vegetables and stir well

6. Add half a bowl of water, bring to a boil over high heat, then simmer for 20 minutes. Ready to serve

After reading the editor’s introduction, are you drooling? This dish of braised pork belly with fermented dried vegetables is delicious and fragrant. If you want to eat it, go and try it yourself. You will definitely succeed.