"Dried plum vegetables" are generally popular among people in the south. It is also one of the favorite delicacies of the Hakka people. It was first spread overseas by the Hakka people and is deeply loved by overseas Chinese.
There are many ways to make dried plum vegetables. You can use them to make braised pork with plum vegetables, steamed fish with plum vegetables, roasted chicken nuggets with plum vegetables, etc. In my previous diary, I had already made "braised pork with plum vegetables". Today, I will use dried plum vegetables to make another "braised pork with dried plum vegetables". Although this dish does not look impressive, its strong taste is very tempting and it tastes delicious and is very satisfying!
Roasted pork with dried plum vegetables
Recipe Recommendations
- plum dried vegetables 50 grams
- pork belly 500 grams
- dried chili 五个3 grams
- octagonal 3 grams
- onion 25 grams
- ginger slices 20 grams
- rock sugar 25 grams
- yellow wine 25 grams
- soy sauce 15 grams
- soy sauce 5 grams
- salt 2 grams
- chicken powder 2 grams
- qingshui appropriate amount
- slightly spicy
- burn
- an hour
- ordinary
Steps for Roasted pork with dried plum vegetables
1
Main raw materials.
2
Cut the pork belly into pieces the size of mahjong tiles.
3
Dried plum vegetables are soaked in hot water to grow.
4
Then, wash the soaked dried plum vegetables repeatedly to remove the sediment.
5
Put the pork belly into the pan with cold water, then bring to a boil over high heat, boil for 5 minutes, and remove.
6
Heat a frying spoon on fire, add a little base oil and stir-fry the star anise until fragrant.
7
Then add in the rock sugar and stir-fry, stir-fry the rock sugar until it melts and turns light amber.
8
After stir-frying the rock sugar until amber, add in the boiled and drained pork belly and stir-fry.
9
.....
10
Stir the meat until golden brown, add in the dried peppers, spring onions, and ginger slices and stir-fry.
11
Stir up the onions, ginger and peppers until fragrant, add in the dried plums and vegetables and stir fry.
12
Stir fry the dried plum vegetables until dry and fragrant, add rice wine and stir well.
13
Then add soy sauce and stir well.
14
Stir well, add boiling water, cover and simmer for 40 minutes.
15
After simmer the meat for 40 minutes, gather the sauce over high heat, and then sprinkle with a little salt to taste.
16
Enlarge about 2 grams of chicken powder to freshen up and stir well.
17
After the soup is cleaned, you can take it out of the pot and plate.
18
Characteristics of this dish: bright red meat color, brown-red plum vegetables, strong aroma, soft and rotten meat, salty and delicious taste.Roasted pork with dried plum vegetables Make Tips
1. Choose fresh, aged pork belly for the best taste. Cut the meat into uniform chunks, about the size of mahjong tiles.
2. After rehydrating the preserved mustard greens, wash them repeatedly until they are free of grit and saltiness.
3. When making braised meat dishes, it is best to use rock sugar and yellow wine. This gives the meat a bright red color and a fragrant aroma, making it both visually appealing and delicious.
4. The braising time depends on the toughness of the meat; tender pork requires 40 minutes.