Cooking Steps

1. 

   Step1:Preparation work - cut pork into cubes. Cut scallion into long sections. Put ginger slices into scallion, pepper and ginger slices and boil them. Put pork and cooking wine into blanching wate

2. 

   Step2:Pour in the oil consumption and soy sauce, mix well, marinate for 510 minutes, color and tast

3. 

   Step3:In the free time of pickling, you can cut the side dishes according to your preference -- pickled vegetables (you can also choose plum vegetables or dried vegetables or not. According to your preference

4. 

   Step4:Prepare the seasoning for the second round of cooking (if you don't understand, you can go to the store directly to find the owner to match it up

5. 

   Step5:Put in the peanut oil hot pot. Pour the marinated meat into the pot and fry it for several times. When the oil is fragrant, fish it out

6. 

   Step6:Don't wash the pot at this time. Pour in the sliced pickled vegetables and fry them when there is a little smell of residual oil

7. 

   Step7:Stir fry the pickles, wash the dishes, and then heat the pans. Remove the sugar and peanut oil and heat them to a caramel color. At this time, pour in the newly fried pork and scallion, and stir fry the garlic and ginger slices together for coloring

8. 

   Step8:Add the pickles again and stir fry them. At this time, put some salt

9. 

   Step9:Pour in the water soaked with pork (here is the soup for blanching pork). Then put in a proper amount of cooking wine, chicken essence and seasoning bag until the water is almost dry, and change to a small fire to collect the juice

10. 

    Step10:The delicious braised pork with pickled cabbage is produced. Take out some soup from the pot and put it into the rice cooker. Press for 1520 minutes (according to the hardness of the meat). Don't turn on the rice cooker when the light is off. Wait for 58 minutes and then turn on the dish. You will find that it has a unique flavor. This hard dish can really eat two bowls of white rice. I hope you like it more and healthier.