Braised Pork with Water Bamboo and Potatoes (Lazy Pressure Cooker Version)
Lao Wei gave me some feedback, saying that eating weight-loss meals with me every day has made him skinnier and skinnier 🤣🤣🤣 So today I made braised pork for him. After all, he's someone who never gains weight no matter how much he eats. The key is that this dish is simple and convenient to make. Not a single bit of oil was used in the entire process, yet it tastes even better than dishes cooked with oil ❀.(*´▽`*)❀. Please be sure to read the tips!
Ingredients
Steps
First, prepare all the ingredients.
Wash the pork leg meat (or pork belly) and cut it into mahjong tile-sized pieces.
Peel and wash the ginger, then slice it.
Boil a pot of water. Once boiling, add two-thirds of the ginger slices.
Add an appropriate amount of cooking wine.
Add the pork.
Boil over medium-high heat for 10 minutes.
Meanwhile, prepare the other ingredients. Wash the water bamboo, peel off the tough outer layer, and trim the tough ends.
Cut into bite-sized chunks and set aside.
Peel and wash the potatoes, then cut into bite-sized chunks. To prevent oxidation, you can soak them in water.
Rinse the dried red chili and chop it finely.
Wash and chop the cilantro (or green onion) and set aside.
Rinse the cooked pork under running water to remove any scum.
Drain the water and transfer the pork to the pressure cooker.
Add the water bamboo.
Add the potatoes (drained).
Add the remaining ginger slices and dried red chili.
Add a small bowl of water.
Add an appropriate amount of soy sauce.
Add a little cooking wine.
Add a little dark soy sauce for color.
Add two tablespoons of rock sugar.
Add an appropriate amount of 13-spice powder.
Mix well.
Cover the pressure cooker and cook over high heat.
Once the pressure valve rises, reduce to low heat and continue cooking for 20-25 minutes.
Once done, stir with a spoon.
Plate the dish.
Sprinkle with cilantro and serve.
Delicious and visually appealing.
Would you like a piece? 😋
Final presentation.