Braised pork with purslane
Purslane also has anti-aging effect. It is rich in carotene, vitamin E, vitamin C and glutathione. It has the function of anti-aging and improving immunity. Eating purslane often can prevent Alzheimer's disease, reduce blood sugar and prevent diabetes. Collect purslane in summer and autumn, remove the old stems and fibrous roots, wash them, scald them with boiling water or steam them in a cage, and then dry them for standby. The nutritional value of dried purslane is much less than that of fresh purslane, but the taste is similar to that of dried plum, which tastes very good. It is used to make a home-made braised meat. The taste is quite goodSteamed for a long time, streaky pork is glutinous and tastes very good. If the time is too short, it will not taste like that.
Step 1 . Streaky pork and various seasonings for standby.
Step 2 . A handful of dried purslane.
Step 3 . Heat the water bubble for about 1 hour and drain the water.
Step 4 . Chop up and set aside.
Step 5 . Put oil in the pot.
Step 6 . Add pork and fry.
Step 7 . Fry for five minutes and fish out.
Step 8 . Cut into thin slices.
Step 9 . Put into a basin, add wine, soy sauce, pepper, seasoning, soy sauce, scallions, garlic slices, mix well and marinate for a while.
Step 10 . Take a bowl and spread it evenly in the bowl.
Step 11 . Put Portulaca in the soup and mix well.
Step 12 . Put the mixed purslane on top of the streaky pork.
Step 13 . Put it on the steamer and steam for about 2-3 hours.
Step 14 . The pork is steamed.
Step 15 . Take out a bowl.
Step 16 . Put the plate on it.
Step 17 . Turn it over, and it'll be fine if you turn it over.
Step 18 . The fragrant purslane and the southern plum vegetables have a competition. Eat.....
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