From a young age, I loved my grandmother's braised pork, and asked Shaoxing's friends to be shamelessly greeted with dried plums and served with fat and thin pork belly. It can be used as a delicious amaranth, or you can have a meal, or you can return to the pot and continue to eat it after refrigerating.
The pork belly is washed and cut into pieces, washed with water to remove the fluff, and the meat is stir-fried under hot oil.
Add the chopped ginger, add the cooking wine and stir fry, add a spoonful of soy sauce, a soy sauce at the bottom of the pot, a handful of sugar, half a pot of water, and juice. (The amount of seasoning can be adjusted according to your preference). The dried plums can be softened and easily cut after steaming. The chopped plum dried vegetables are poured into the pan and stir fry.
Take a clean small rice bowl (can be placed in the pressure cooker), spread a layer of dried plum, spread a layer of meat, sprinkle a layer of sugar, continue to spread the dried plum, spread the meat...
Put it in the pressure cooker and pour the plate or put tin foil on it to prevent water from entering. When the fire is waiting for the jet, start a small fire for about 40 minutes.
Open the pot! Super invincible delicious!
Must be fat and thin, the meat is delicious!