Stewed Pork with Magnolia Blossoms

Stewed Pork with Magnolia Blossoms

　　Magnolia is one of the eight famous flowers of Yunnan. Stewed Pork with Magnolia Blossoms is a dish that uses magnolia blossoms as the main ingredient, with a sweet and sour flavor reminiscent of cherries—hence the name. The dish has a peach-red hue, tender

　　and sweet pork, with the fragrant aroma of magnolia blossoms and a deliciously sweet and sour taste.

　　To make Stewed Pork with Magnolia Blossoms, you will need the following ingredients: 300 grams of magnolia blossoms, 400 grams of peeled pork belly, 30 grams of sweet soy sauce, 40 grams of light soy sauce, 30 grams of rock sugar, 12 grams of salt, 5 grams of bran vinegar, 10 grams of yellow wine, 600 grams of broth, 1 gram of MSG, 10 grams of broad bean starch, and 30 grams of chicken oil.

　　The cooking process begins by selecting fresh magnolia petals, washing them in cold water, then blanching them in boiling water, removing them, and rinsing in cold water to eliminate bitterness. Cut the pork belly into 2 cm cubes. Place the pork cubes in a bowl, add 8 grams of salt, MSG, crushed rock sugar, yellow wine, light soy sauce, sweet soy sauce, and bran vinegar. Mix well, then pour in 400 grams of broth. Steam over high heat for two hours until the pork is tender.

　　Next, place a wok over the stove and add 200 grams of broth. Pour in the steamed pork juice, add the magnolia blossoms and 4 grams of salt, and cook for one minute. Then add the pork, thicken with broad bean starch, stir-fry, and drizzle with chicken oil before serving.