braised pork with dried plum vegetables

1

Prepare all materials. (Wash the dried plums and soak them in hair)

2

Squeeze the soaked dried plum vegetables to remove the water and set aside.

3

Take a bowl and add appropriate amount of soy sauce and honey to mix well.

4

Place the hind leg meat in a seasoning bowl, evenly spread the seasoning, and marinate for 20 minutes.

5

Heat the oil in the pan until 80% heat.

6

Place the marinated meat skin side down.

7

Fry the pork skin until wrinkled, remove, and spread to cool.

8

Leave the base oil in the pan, add the dried plum vegetables and stir fry (if you like to eat peppers, add the dried peppers and stir fry together)

9

Cut the cooled pork into slices, place it into a bowl and press tight. Put stir-fried dried plum vegetables on top. Add a little cooking wine.

10

Put on the pan and steam over medium heat for 40 minutes. Remove and place on a plate.

Fan Bird chirps: 1. In fact, the best meat to make buttoned meat should be the rump meat. I heard that only one piece of meat per pig is most suitable for making buttoned meat. I didn't get it, so I replaced it with retired meat. 2. Because soy sauce was used at the beginning, there is no need to add salt. If it feels light, add some soy sauce before steaming. Don't worry about it being uneven. It will taste just right after taking it out. 3. I just don't have rice wine in my hand, so practical rice wine will be even better. 4. When steaming, it should taste best when steaming with a practical steamer. Unfortunately, my steamer is too small, so I just need to steam it in a steamer. When steaming, the heat should not be too low. If you use a steamer to steam, you must use high heat. I use a steamer, so I use medium heat.