Plum cores

By VicentaLakin

Plum cores

Recipe Recommendations

  • Pork with skin a large piece
  • Mei Cai Xin appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • oyster sauce appropriate amount
  • cooking wine appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • octagonal appropriate amount
  • geranyl appropriate amount

Steps for Plum cores

  • Make Plum cores step 0
    1
    Pork is washed, water is covered with pork, onion ginger is boiled for about 40 minutes, and chopsticks can pierce pork。
  • Make Plum cores step 1
    2
    The pork is a little chilly, it's covered in all sides, and it's salted for 20 minutes。
  • Make Plum cores step 2
    3
    Plum cores are immersed in water for one day, and water is exchanged once。
  • Make Plum cores step 3
    4
    Plum core cleans up, squeezes out the water, cuts into Ding。
  • Make Plum cores step 4
    5
    A ginger slice。
  • Make Plum cores step 5
    6
    The frying pans are oiled, and the accelerants are fragrance。
  • Make Plum cores step 6
    7
    Put it in the plum chow。
  • Make Plum cores step 7
    8
    Add appropriate amounts of pelican oil。
  • Make Plum cores step 8
    9
    Add appropriate soy sauce。
  • Make Plum cores step 9
    10
    Add a proper amount of wine, evenly folded。
  • Make Plum cores step 10
    11
    Out of the pot to use。
  • Make Plum cores step 11
    12
    Put a little more oil in the frying pan and put pork in the frying pan。
  • Make Plum cores step 12
    13
    I'll fry the pork to four golds。
  • Make Plum cores step 13
    14
    a large piece of meat that's made up of about 0.5 cm thick。
  • Make Plum cores step 14
    15
    The flat code is in the big bowl。
  • Make Plum cores step 15
    16
    It's full of fried plum。
  • Make Plum cores step 16
    17
    After burning the fire in the steam pan, it evaporates for two hours。
  • Make Plum cores step 17
    18
    Put the big bowl on the plate and remove the big bowl。
  • Make Plum cores step 18
    19
    If the taste is cold, the soup from the big bowl can be poured into the small pot, and the water and starch can be poured on the meat。

    • Plum cores Make Tips

    1. Honestly, the step of frying the meat was truly terrifying. The oil kept popping and splashing, and the noise was incredibly loud; I was on edge while pan-frying it, feeling like I was risking my life just to cook a dish. I just gave it a rough pan-fry; the most authentic method seems to be deep-frying the whole chunk, but that feels too greasy. 2. The cut of meat I picked was mostly large pieces of fat. However, since it was home-raised and steamed for a long time, most of the grease rendered out. When eating it, the meat melted at the slightest touch and wasn't greasy at all, though it still looked a bit creepy, haha. 3. The preserved vegetable cores I used this time were fresh and didn't absorb much oil. I think using dried preserved mustard greens would have worked better and made the vegetable more fragrant.

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