Ingredients
pickled cabbage
Appropriate amount
Chili powder
500g
Salt
Appropriate amount
soy sauce
A small amount
Steamed fish soy sauce
1 spoon
Steamed Pork with pickled Chinese cabbage
- Cut pork in pieces. Braised pork belly in brown sauce is OK. Pickled Chinese cabbage is soaked in water and drained for use. Choosing pickled Chinese cabbage is the key to its delicious taste. When choosing pickled Chinese cabbage, it should be clean and smell delicious.
- Heat the pan and cool the oil. Pour the drained pickled Chinese cabbage into the pan and stir fry it quickly. Add some salt and pepper powder to taste. When it is very fragrant, take it out of the pan for standby. Stir fry for about 2 minutes
- Clean the pot, add a little oil, pour in the sliced pork belly with skin, stir fry the oil until the pork belly turns slightly yellow.
- Add the oil from stir frying the pork belly, pour in soy sauce over low heat and continue stir frying, ensuring that each piece of meat is evenly coated with soy sauce.
- Pour the pickled Chinese cabbage into the pan, mix it with the pork, mix it well, and then put a spoonful of steamed fish oil into the pan and turn off the heat.
- After mixing well, you can take it out and steam it in the pot.
- The electric pressure cooker I use, SAIC 30 minutes (my family likes steamed meat to be a little tender), 15-20 minutes that are not too tender is enough. For a regular pot, steam for 40-60 minutes.
- Get out of the pot! be careful! Do not release water throughout the entire process! Adding soda water during steaming is enough! If pickled Chinese cabbage has salt, add some salt. If there is less salt, you can add it. If there is more salt, there is no way!
