Braised Preserved Pork with Stem Lettuce

Braised Preserved Pork with Stem Lettuce

　　Stem lettuce, also known as lettuce, has edible tender stems above ground. The flesh is crisp and tender, rich in nutrients such as carotene, various vitamins, potassium, sodium, calcium, magnesium, iron, zinc, and phosphorus, especially in higher concentrations in the leaves. The peeled tender stems can be eaten raw, served in salads, stir-fried, braised, dried, or pickled, and the tender leaves are also edible. Made primarily from fresh stem lettuce tender stems and preserved pork, braised preserved pork with stem lettuce is fragrant, crisp, and rich in nutrition—truly a rare and delicious dish.

　　Preparation method:

　　1. Select three fresh stem lettuce tender stems above ground (gross weight about 700 grams) and 600 grams of preserved pork.

　　2. Prepare 6 grams of salt, plus an appropriate amount of blended oil, light soy sauce, cooking wine, ginger, and garlic sprouts.

　　3. Peel and wash the stem lettuce, then cut into rough cubes; soak the preserved pork in warm water for 10 hours, wash and drain, then slice into 4×3×1 cm pieces for later use; slice the ginger, remove the leaves from the garlic sprouts and keep the stems, cutting them into 3 cm lengths.

　　4. Place the wok over high heat, add blended oil, then add the ginger slices. Once fragrant, add the preserved pork slices and cooking wine, stir-fry until the fat renders and the meat turns slightly yellow. Reduce to medium heat, drizzle in light soy sauce, then add the stem lettuce cubes, salt, and an appropriate amount of broth (enough to just cover the main and auxiliary ingredients). Switch to low heat and braise for 40 minutes, then sprinkle with garlic sprout stems before serving.

　　5. Transfer the dish to a clay pot or serving bowl and arrange for presentation.

　　Information source: Shangcheng County Specialty Dishes Research Association