Recipe for Braised Dried Pork Tail with Pickled Ginger and Vegetables (Non-Smoked) & Baby Potatoes and Lettuce

Peel the small potatoes and rinse off the starch.

Peel the lettuce and cut it into chunks using a rolling cut.

Soak the dried pork tails overnight to soften them and dilute the excess salt.

After soaking and softening, grab a handful of flour and rub it on the cured pig tail. The flour can effectively remove dirt and excess grease.

Rinse thoroughly, squeeze out excess water, and marinate with 1 tablespoon of cooking wine.

Prepare about 50 grams of pickled ginger

Heat oil in a pan, sauté ginger slices until fragrant.

Add the prepared cured pig tail to the pot and stir-fry quickly over high heat until just cooked.

Add half a can of beer

Add 2 teaspoons of first-pressed soy sauce to the pot and stir-fry evenly to coat the ingredients.

Add pickled ginger to the pot

Add warm water until it reaches the same level as the ingredients. Cover and bring to a boil over high heat, then reduce to low heat and simmer for about 20 minutes until the sauce thickens.

After the sauce has reduced, add the small potatoes and lettuce to the pot and stir-fry evenly. Season with salt and MSG.

Pour into a pressure cooker and cook for another 20 minutes. No need to add water to the pot.

Once the pressure cooker has finished cooking, it's done.

Pig tails are rich in collagen, making them soft, chewy, and delicious.

Small potatoes with a sticky and fragrant aroma