How to make braised pork with snow vegetable

Most young people nowadays are very lazy and always use being busy as an excuse to go out to eat. Although the food outside may be "delicious", various chronic diseases will follow in the long run, which is really not worth it. Now follow me to learn how to make braised pork with snow vegetable, you will definitely like it.

1. Picture of ingredients used for braised pork belly.

2. How to make lotus leaf clips: Add dry yeast, baking powder and sugar to the flour, mix well, then knead the dough with 30-degree warm water.

3. Knead the dough until it is smooth, then roll it into round strips and let it relax for 10 minutes.

4. Cut the relaxed noodles into small dough pieces, flatten them, and use a rolling pin to roll them into oval dough sheets one by one. The thickness of the dough sheets should be 5 mm.

5. Then apply a little cooking oil evenly on the dough pieces one by one.

6. After coating the dough with oil, fold it in half and use the back of a dinner knife to press out patterns.

7. Use the top of the bamboo stuffing board to push out the lotus leaf lace.

8. After making the lotus leaf cake dough, put it into the cold water steamer.

9. Bring to a boil over high heat, then steam for 5 minutes after the water boils.

10. Then take out the steamed lotus leaf pancakes, place them on the lid to let them cool for a while and then place them on a plate and serve them with the braised pork.

11. Stir-fry snow vegetables; put appropriate amount of cooking oil in the pot and stir-fry star anise, then add onion and ginger to stir-fry until fragrant.

12. After sautéing the scallions and ginger, add the chopped snow vegetables, chopped mushrooms, and chopped winter bamboo shoots and stir-fry evenly over high heat.

13. After stir-frying the snow vegetables, add in Shaoxing wine and soy sauce and stir-fry evenly.

14. Then add a little dark soy sauce to adjust the color and stir well.

15.Finally, season with sugar and pepper.

16. Adjust the seasoning and drain the soup for later use.

17. Processing method of meat cubes: Pour clean water into the soup pot, add star anise, cinnamon, bay leaves, scallion segments and ginger slices, then put in the meat cubes and bring to a boil. After the soup boils, pour in an appropriate amount of Shaoxing wine and simmer on low heat until cooked through and there is no blood inside.

18. Cook for about 20 minutes, then season with salt, turn off the heat and soak the meat in the soup pot for two hours to allow it to absorb the flavor.

19. After soaking for two hours, bring the soup pot to a boil again and take out the meat cubes immediately after the soup boils.

20. After the meat is out of the pan, apply a little soy sauce evenly on the skin while it is still hot, and then let it dry.

21. After the skin of the meat is dry, put the meat skin side down into the frying pan. Add a little oil to the pan (not too much oil so that it will be a non-stick pan).

22. Fry the skin of the meat until it turns tiger skin color, then take it out and let it cool, then refrigerate for 4-5 hours.

23. Take out the refrigerated meat and use a slicer to cut it into thin slices. The thickness of the meat slices should be about 2 mm. The method of slicing the meat is: stand the meat cube upright and start cutting from the side. Do not cut it when the blade is about to break at 2 mm.

24. Then rotate the meat cube 90 degrees and continue to slice the second piece, rolling and rotating the meat cube into long strips.

25. After slicing the meat, roll it up and restore it to the original square shape.

26. Making the braised pork with soy sauce: When restoring the long slices of meat, carefully restore them to their original shape along the lines of the slices. When rolling, apply even force to make the meat slices fit tightly together. Then use your fingers to push the restored meat layer by layer with a certain gap between them until it forms a pyramid shape.

27. After pushing the meat cubes, fill the empty space inside with fried pickled mustard greens. After filling with pickled mustard greens, place the meat cubes on a plate. Use a toothpick to insert into the initial opening of the meat cube slices to fix the meat cubes and maintain their integrity so that they will not become loose during steaming.

28. Steam the prepared meat cubes over medium heat for one and a half hours.

29. When the meat is steamed until it is translucent and soft, take it out and use a spatula to move the meat cubes to a plate.

30. Then pour the soup overflowing from the steamed meat into the wok.

31. Bring the braising liquid to a boil and thicken it with a little water starch.

32. After the sauce has become gelatinized, add a few drops of sesame oil.

33. Pour the soup over the meat while it is still hot, garnish it with broccoli or cabbage, and serve.

34. Eat with lotus leaf.

This dish of braised pork with double winter mustard greens is really tempting. Every time I read this article, I really want to make it myself. I wonder what you think.