Salty and braised pork with super rice

Cooking Instructions

1. Pork diced, garlic diced, ginger sliced

   

2. Heat the oil in the pan, fry the pork until slightly browned, then add the ginger and garlic and stir-fry until fragrant

   

3. Add aged vinegar along the edge of the pot, stir-fry the meat with vinegar to stimulate the fragrance, stir-fry a few times the vinegar will volatilize, and there is no pungent vinegar smell before proceeding to the next step

   

4. Add cooking wine along the edge of the pot, I don't have cooking wine at home, add Fenjiu, high wine can be, pour a circle along the edge of the pot, don't add more

   

5. Add soy sauce and oyster sauce and stir-fry evenly

   

6. After stir-frying, it looks like this, being careful not to stick the pan

   

7. Add water, cover the pork, and add more water here, because the water will evaporate during the stewing

   

8. Place all the dry ingredients in a single bale and submerge the pan in the pan when it boils

   

9. Cut the green onion into large sections, put it into the pot with the material bag, cover and stew, I am a cast iron pot stewed for about half an hour to 40 minutes, you can open the lid at any time and poke it with chopsticks or taste it, stew soft and rotten on the line, you can directly replenish water if you lack water on the way, it is best to have boiling water, and cold water without boiling water is also OK

   

10. After the meat is boiled and soft, taste salty, if it is light, add some salt, adjust the saltiness and add taro, or add any side dish you like, pumpkin and potatoes are delicious, cook until the side dish is soft and rotten