After autumn, the weather gradually turned cold, and the growth rate of various vegetables and crops also slowed down. At this time, there is a wild vegetable that still grows vigorously, and it is purslane. Portulaca oleracea has strong vitality and can grow freely in rural fields and on both sides of urban roads.

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Portulaca oleracea, also known as longevity vegetable, is a wild vegetable, but it is particularly rich in nutrition. Portulaca oleracea L. is rich in protein, vitamin B, vitamin C, vitamin E, carotene, dihydroxyethylamine, malic acid, glucose, calcium, phosphorus, iron and other nutrients, and also contains many trace elements such as nicotinic acid, thiamine and alkaloid. Eating purslane often has the effects of clearing away heat and toxic materials, losing weight, protecting cardiovascular and cerebrovascular diseases and delaying aging.

This dish is not afraid of spoilage after drying in the sun. 100 kg storage 1 time, you can eat it all year round, and it will be less after autumn! There are many ways to eat purslane. Fresh and tender purslane can be made into cold salad or fried. Our family prefers to dry before cooking. At this time of the year, our family will dig 100 kilograms of purslane in the ground, blanch, dry and store it, and we can't get tired of eating it all year round, especially when stewing meat and cooking steamed vegetables in winter, which is especially fragrant. Autumn is a good time for tonic. Today, the chef will share a delicious and nutritious country food with dried purslane and pork belly. Let's have a look!

The practice of deducting meat from purslane

Prepare ingredients: dried purslane, pork belly with skin, onion, ginger, star anise, cooking wine, sugar, chicken essence, soy sauce, soy sauce, bean curd, pepper and cooking oil.

The specific steps are as follows:

Step 1: Wash the dried Portulaca oleracea, put it in a basin filled with warm water, soak it for 3-5 hours, take it out after soaking it soft, drain it, put it on a chopping board and cut it into small pieces.

Step 2: Take a piece of pork belly with skin, put it in a pot, add enough water, add chives, ginger slices and cooking wine, and cook for 30 minutes. After cooking for 30 minutes, poke the meat with chopsticks. If you can insert it easily, the meat will be cooked. Take out the pork belly, cool it, drain it, put it on a plate, and put a layer of soy sauce on one side of the pigskin.

Step 3: add oil to the pot and heat it. Put the pork belly in the pot, with the pigskin facing down, and fry it slowly over low heat. Cover the pan when frying to prevent oil from spilling. After frying one side of the pigskin until golden brown, take out the pork belly, send it to a basin filled with warm water, wash it and let it cool for later use.

Step 4: Put the cold pork belly on the chopping board with the pigskin facing down, cut into large pieces with a knife, put the meat slices into a plate, add three spoonfuls of soy sauce, one spoonful of soy sauce, half a slice of bean curd, half a spoonful of fermented bean curd, less sugar and chicken essence, add a proper amount of pepper, and add onion, ginger and star anise. Put on gloves, grab and mix evenly, and marinate for 10 minutes.

Step 5: Take a plate and put the meat on the plate with the leather side down. Spread the soaked purslane flat on the meat and pour the sauce of cured meat. Add a proper amount of water to the steamer, put the plate with meat into the steamer, cover the pot and steam for 1 hour.

Step 6: After steaming, open the lid, take out the steaming bowl, pour the soup into the bowl, then buckle a big plate on the steaming bowl, turn it upside down instantly, and then pour the soup. Wow, it smells good! A delicious rural dish, Portulaca oleracea braised pork is ready, fresh and fragrant, soft and rotten, delicious but not greasy, delicious after drinking, and full of fragrance! Like a friend, try it quickly!

The practice of drying purslane in the sun: put fresh purslane into a basin, add appropriate amount of water, add appropriate amount of salt and baking soda, and clean purslane. Boil the water in the pot, put the purslane into the pot, take out the purslane after the water is boiled again, drain the water, sprinkle a proper amount of salt on the purslane and spread it evenly. When the weather is fine at noon, hang purslane on a hanger to dry naturally. Finally, put the dried purslane into a fresh-keeping bag and store it in a cool and ventilated place for taking when eating.