Braised pork with thick oil and red sauce has always been a home-cooked dish that is often swept away on the table, and the choice of pork belly is fat and lean, and it is very satisfying to take a bite. However, the last time in the health program, I heard that I need to eat more fermented substances, so today's roast meat, using watercress sauce for firing, is also very delicious, and the pork leg meat selected has less fat content and is healthier.
By polaris Drip Food 【Douguo Cuisine Official Certified Master】
<h2>Royalties</h2>
Pork shank 500g
Green onion 5g
June chives companion bean paste 2 scoops
Verdantamaxx Premium Cooking Wine 20ml
Water 200ml
<h2>Practice steps</h2>
1: Prepare the ingredients: wash and cut the pork shank into pieces
2: Pour the washed and chopped pork thighs into the pot
3: Pour in the right amount of water, not over the pork leg meat
4: Pour 20ml of cooking wine to remove the fish, and blanch the pork leg in water
5: Turn off the heat after the water is boiling
6: Heat the pan slightly, pour in the pork leg meat that has been blanched and washed before, and fry for a while, so that the grease can be released
7: Add 2 tablespoons of watercress paste
8: Pour 200ml of water, dissolve the watercress sauce, and dip the pork leg meat with the sauce
9: Cover the pressure cooker, select the stew function, and simmer for almost 35 minutes
10: After opening the lid, turn the meat a few times and collect the juice
11: Garnish with green onion strips after serving
<h2>Tips</h2>
This meat is not fried in the meat beforehand, but is released by heating, which can reduce excessive oil intake.
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