What is the difference between Fujian dried vegetables and dried plum vegetables? You can't get enough of the pork belly in this way

Dried vegetables are our local specialties in Fujian, which are used to remove yellow leaves with fresh mustard greens, put them in the sun to dry until 7 into dry, add salt and water to stir evenly in the red grains (red grains are the residues left over from brewing red yeast wine, there is a strong wine fragrance), and then the whole dried mustard greens are smeared with a layer of red grains, and then it is arranged into a ball, all of them are done and compacted in a jar, and they can be eaten after a month of sealing. It can be eaten directly stir-fried, or it can be cooked with many foods, such as pork belly with bad vegetables, fish soup with bad vegetables, stir-fried bitter gourd with bad vegetables, etc., with a unique flavor, sour and delicious. 

Fujian's dried vegetables are different from dried plum vegetables, which are a local specialty of Zhejiang, where fresh vegetables are dried in the sun and then rinsed more than 3 times with water to squeeze out the water. Remove the old roots, then cut them into 2 cm pieces with a knife, cut them short and let them dry in the sun for a day. Then pour the latter layer of vegetables and a layer of salt into the pickling pool in an orderly manner, press a heavy object to help dehydrate, and marinate and dry. 

Today I share a recipe for stewed pork belly with bad vegetables here, the bad vegetables and the braised pork belly are a perfect match, the bad vegetables have the fresh flavor of meat, and the pork belly has the sour and refreshing taste of the bad vegetables, which is particularly delicious and enjoyable, and it is better than braised pork.

【Braised pork belly】

raw material

500 grams of pork belly, 300 grams of dried vegetables, 1 piece of ginger, 5 cloves of garlic.

seasoning

Appropriate amount of dark soy sauce, light soy sauce, salt, chicken essence, sugar, and cooking oil.

method

Part 1: Wash 300 grams of dried vegetables in clean water, wash them several times, and clean the red grains until the water is clear. 

Part 2: Wash the bad vegetables and put them on the board, first tear the bad vegetable stalks into small strips, so that it is convenient to cut them more into pieces, tear them all and then chop them, cut them and put them on the plate for later use. 

Step 3: Prepare ginger slices, mince garlic, cut and put in a bowl for later use. 

Part 4: Wash the pork belly and cut it into small cubes, cut it and put it in a bowl for later use.

Part 5: Heat the pot and pour in a spoonful of cooking oil, then pour in the pork belly and stir-fry, fry the pork belly out of lard over medium heat, add half a spoon of dark soy sauce to adjust the color, a spoonful of light soy sauce and cooking wine to increase the flavor, and then stir-fry evenly. 

Part 6: Pour in the chopped vegetables and fry them over high heat for one minute, stir-fry the fragrance of the vegetables, then pour in an appropriate amount of water to cover the vegetables, add a spoonful of salt and sugar, and then stir-fry evenly. 

Part 7: Cover the lid, simmer over medium-low heat for 20 minutes, open the lid halfway and stir to prevent the pot from sticking. 

Part 8: When the time comes, our stewed pork belly is almost done, and finally add the chicken essence and stir-fry evenly to get out of the pot. 

Tips:

The stalks are very tough and not easy to chop, so you should tear the washed stalks into small strips before chopping, so that they are easier to chop. 2. Pour a spoonful of cooking oil into the pan before stir-frying the pork belly, so that the fried pork belly will not stick to the pan.