Plum chow

By VicentaLakin

Plum chow
Hello! I'm a meat cook. I'll teach you a meal today -- plum and meat. Plum cuisine, also known as salted and white, is a traditional specialty and is the most representative of Guangdong Mei. After cooking, the smell of meat tastes a little sweet in salt, and it's fat. I hope you like it

Recipe Recommendations

  • pork belly 500 grams
  • Dried plum and vegetable 80 grams
  • Jiang 1 block
  • onion 2 pieces
  • soy sauce 20 grams
  • white sugar 5 grams
  • salt 10 grams
  • cooking wine 20 grams
  • oil 150ml
  • Red fermented bean curd juice 30ML

Steps for Plum chow

  • Make Plum chow step 0
    1
    food display: 500 grams of meat, 80 grams of prune, 20 grams of raw, 5 grams of sugar, 10 grams of salt, 20 grams of wine, 150 ml of oil, 1 block of ginger, 2 onions and 30 ml of red milk。
  • Make Plum chow step 1
    2
    Ginger slice spare。
  • Make Plum chow step 2
    3
    Onion cut-off。
  • Make Plum chow step 3
    4
    Plumcuit cut the spare。
  • Make Plum chow step 4
    5
    Sliced prunes in cold water for more than three hours。
  • Make Plum chow step 5
    6
    Clean pot with cold water. The water is boiled with five flowers, ginger chips and 10 grams of wine。
  • Make Plum chow step 6
    7
    When the water is released, the surface foam is extracted from a spoon, and a small fire cap continues to be slowly boiled。
  • Make Plum chow step 7
    8
    Cooking to chopsticks can be easily inserted and then extracted。
  • Make Plum chow step 8
    9
    once recovered, many small holes in the pig's skin were flattened with bamboo. then when the pig's skin is stained with salt and screeched, a clean pot is poured into 150 ml of oil and heats it in five flowers, bearing in mind that the water on the surface of five flowers should be dried before it burns. the skins of the bouquets are decentralized, and the fire is incendiary (remember that the lids on the pan, this step would be so intense that no fire would be used because the fire would be easily burned if painted)。
  • Make Plum chow step 9
    10
    Blows to the yellow skin。
  • Make Plum chow step 10
    11
    In the hot water, from about 60 degrees to 10-20 minutes, the fragrance of the fried bouquet. Make the skin thick and soft. Softness is enough. You can't stay long before your skin gets white。
  • Make Plum chow step 11
    12
    Slice after the bubble。
  • Make Plum chow step 12
    13
    Five flowers are added to salt, red milk, raw extraction, wine, sugar and ginger onions for one hour。
  • Make Plum chow step 13
    14
    An hour later, a clean pot of hot oil, with ginger chips and onion smelts, and a boiled fragrance of dried rice with salt and sugar。
  • Make Plum chow step 14
    15
    In a deeper plate, the husks are painted down, with prunes on it。
  • Make Plum chow step 15
    16
    Cover it and steam it. The water will be steamed in 30 minutes。
  • Make Plum chow step 16
    17
    Let's go, let's go

    • Plum chow Make Tips

    It's time to make it taste better

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