Braised Pork BellyA delicious dish with a long history, featuring fatty and lean pork combined with delicious ingredients,SteamedPot dish with glossy oil, and paired with crispy greenvegetablesThe taste is delicious and not greasy, so how to achieve such a result in braising pork belly requires some techniques.

How to braised pork belly

IngredientsPreparation

Pork belly350gLotus root100gShanghai green500gEggs1, soaked in waterShiitake mushroomsAs neededGingerScallionsWhite pepper.Light soy sauceCornstarch, dark soy sauce, salt, cooking wine, and appropriate amount of edible oil.

Steps

1, cut the meat into minced meat, lotus root, ginger,mushroomschop finely.

2, mix all the ingredients into the minced meat, then add salt, white pepper, cooking wine, and cornstarch.

3, form the minced meat into meatballs, add one egg and mix evenly.

4, heat oil in a pot, and coat themeatballsfirst.

5, place the meatballs in the pot and fry until golden brown, then remove and set aside.

6, boil water in the pot, add ginger, scallions, light soy sauce, and dark soy sauce. Add the meatballs and simmer over low heat for 40 minutes.

7, wash the Shanghai green, cut it in half, and blanch in the pot where the meatballs are cooked.

8, put the blanched Shanghai green in a dish, and after the meatballs are cooked, thicken with cornstarch.

9, place the cooked meatballs in the middle of the green vegetables, and then pour the meat sauce on top.

Tips

1, adding lotus root to the minced meat can make the meatballs more flavorful.

2, the ratio of mushrooms and lotus root should not be too high, about one-third is fine.

3, coating the meatballs with egg liquid can make the meatballs easy to form.

Classic recipe for braised pork belly

Ingredient preparation

Ground porktenderTofu, sea grapes, Shanghai green, friedbean curd, scallion, ginger, garlic paste, salt,star anise,soy sauceShaoxing wine.

Steps

1, cut the fried bean curd into small pieces, and put it inovenat medium heat, roast until crispy.

2, cut the sea grapes into small pieces, and mix with scallion and ginger paste.

3, press the tofu with a plate to remove excess moisture, and cut the green vegetable stems into small pieces, and put them together in a bowl.

4, mix the tofu in the bowl with sea grapes and scallion.

5,Ground porkseason with a little Shaoxing wine, and marinate for 10 minutes, then mix the ground pork with tofu, and sprinkle with a little salt.

6, vigorously knead the mixture, and pour in Shaoxing wine while kneading.

7, prepare a deep pan, add appropriate amount of oil, and form the meatballs by repeatedly kneading, and fry over medium heat.

8, after frying for about 5 minutes, remove and set aside. After frying all the meatballs, increase the oil temperature and fry again to extract oil, then cool and freeze.

9, add appropriate amount of oil to the wok, add garlic, ginger, and star anise, and fry over low heat to release fragrance, then add the thawed meatballs, and fry over low heat.

10, add 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, and a little sugar.

11, add water to cover the surface of the meatballs, and simmer over medium heat for 5 minutes, then increase the heat to reduce the sauce.

12, put the cooked meatballs and blanched green vegetables in a dish.

Tips

1, when making meatballs, the ingredients are very important. Replacing fatty pork with tofu is to make the meatballs more refreshing, and replacing bean curd withspring rollsis to make it more high-fiber and healthy.

2, when frying meatballs, it must be cooked over medium heat, and slowly fry the meat. Meat is most afraid of being half-cooked and not easy to preserve.

Nutritional benefits of braised pork belly

Nutritional value

1, Pork: Pork contains rich and high-qualityproteinand essential fatty acids, and providesbloodpigment (iron), and promotes iron absorption by cystine. It can improve iron deficiency anemia, has the effects of tonifying kidney and blood, nourishing yin and drying dampness. However, due to the high cholesterol content in pork, it is not recommended for obese people and people with high cholesterol to eat too much.2, Lotus root: Lotus root contains the highest amount of phosphorus among root vegetables, which is needed for human growth and development and maintaining physiological functions. It is very beneficial for the development of teeth and bones. At the same time, it can promote the metabolism of three major substances in the body: sugar, fat and protein, and regulate the acid-base balance. Lotus root is very suitable for children to eat.However, due to the high cholesterol content in pork, it is not recommended for obese individuals or those with high cholesterol to consume it in large quantities.

2|Water chestnuts: Water chestnuts contain the highest amount of phosphorus among root vegetables, which promotes human growth and development and helps maintain physiological functions. They are very beneficial for the development of teeth and bones, and they also promote the metabolism of three major substances in the body: carbohydrates, fats, and proteins, and help regulate the acid-base balance. Therefore, they are a very suitable food for children.

3,Chinese cabbage: Chinese cabbage contains rich calcium, iron and vitamin C.In addition,carrotsis also very rich, which is an important nutrient source for maintaining the growth of the mucous membrane and epithelial tissue in the human body. It is very beneficial for preventing excessive keratinization of the skin, so lovers of beauty can eat more Chinese cabbage.