This dish is more flavorful when dried, and it is soft and flexible without greasy when it is fragrant, and it is especially good for rice in autumn and winter

Today's dried vegetables are a kind of dried vegetables of wild vegetables, dried purslane, uphill, a large number of growth in the field, when the parents went to dig a lot, came back to wash and dry directly, the kind that has no moisture at all, dry with a bag, put in a cool place, when the weather is cold, soak the pork belly with water and cook the special fragrant rice, add a little when making meat buns at home, not only to go greasy, but also to add more flavor

Dried purslane roasted pork belly, the pork belly is soft and rotten, melts in the mouth, it tastes not greasy or greasy, and the lean part of the meat is not firewood, the dried purslane because it absorbs the fat of pork, it is soft and flexible, the more you chew, the more fragrant it is, and it has a unique flavor, come on, this delicious home-cooked dish is shared with everyone.

【Roasted pork belly with dried purslane】

Ingredients: 300 grams of pork belly, 20 grams of dried purslane, 3 slices of ginger, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 piece of old rock sugar, 1 teaspoon of Sichuan pepper powder, 2 tablespoons of oil, appropriate amount of salt

Method: 1. Sun-dried purslane is packed in a bag, put it in a cool place, it will not regain moisture and will not grow insects, it is no problem to put it for two years, and it can be soaked in water when eating, pure natural wild vegetables, which are also very popular now.

2. Cut the pork belly into small pieces, boil it in cold water, remove the blood and impurities, add some ginger slices and cooking wine to the water to remove the fishy, about blanching the meat with cold water or hot water, I have been boiling it in cold water, the blood and impurities in the meat will be slowly boiled out, the meat will have no fishy smell, if the hot water is boiled, the surface of the meat will be heated and hardened, which will only lock the blood in the meat and not boil it, which is not conducive to the fish.

3. Put a little oil in the pot, throw the blanched pork belly into it and fry it slowly over low heat, force out part of the fat in the meat and pour some cooking wine to remove the smell, add ginger slices and peppercorn powder and fry until fragrant, continue to release soy sauce and dark soy sauce to taste, heat the water over the pork belly and boil (when cooking the meat, the fiber of the meat will shrink, and the taste will become hard and woody), don't forget to put a piece of old rock sugar.

4. Chop the soaked dried purslane, put the pork belly in after boiling for half an hour, cover the pot and continue to simmer for 20 minutes.

5. When the pork belly is soft and rotten, and there is still one-third of the soup left, turn on the high heat, season with a little salt and fry while collecting the juice, until you are satisfied, turn off the heat and put it on the plate.