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Braised pork belly with yellow cauliflower

2024-04-23 13:56:22 936

Yellow cauliflower is a perennial herbaceous plant with tender and nutritious flower buds. It is rich in pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acids and other essential nutrients for the human body. Its carotene content even exceeds that of tomatoes by several times. Yellow cauliflower has a sweet and cool taste, and has the effects of hemostasis, anti-inflammatory, heat clearing, diuresis, digestion, eye brightening, and calming the mind. It has therapeutic effects on vomiting blood, bloody stools, blocked urination, insomnia, and milk retention. It can be used as a tonic after illness or postpartum.

Details of ingredients

Pork belly with five flowers200 grams
Dried yellow cauliflower50 grams
ginger4 pieces
Scallion1 tree
peanut oil1 spoonful
White sugarHalf spoon
Old smokingQuarter spoon
Light soy sauce1 spoonful
salttsp

Technique

difficultybeginner
workmanshipburn
tasteSalty and sweet
timeThree quarters of an hour

Steps to make Braised pork belly with yellow cauliflower

1. Soak dried cauliflower for a few minutes, clean thoroughly, drain and set aside.
2. Cut the pork belly into small pieces.
3. Heat the oil in a hot pot and stir fry with ginger slices and sugar.
4. After the sugar dissolves, add the pork belly and stir fry until the oil is released. If there is a lot of oil, a portion can be removed.
5. Stir fry fresh and dark soy sauce for a few minutes to color.
6. Heat over high heat for seven to eight minutes, then add cauliflower.
7. Bring to a boil again and reduce the heat to low for about 15 minutes. The soup should be reduced to one-third, and the heat should be slightly increased before serving. Sprinkle some chopped scallions on the plate.