braised pork with plum vegetables
By SunnyLynch
Ingredients: salt,pork belly,MSG,white sugar,soy sauce,oyster sauce,qingshui
Recipe Recommendations
- pork belly a
- soy sauce appropriate amount
- oyster sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- MSG appropriate amount
- qingshui appropriate amount
Steps for braised pork with plum vegetables
1
Pick the plum vegetables into pieces, soak them slightly to spread them out, then wash them piece by piece, squeeze out the water, cut them into pieces (not too much), and replace them with clean water and continue to soak.2
Wash the pork belly, boil a pot of water, put the pork belly in and cook until it is 7 or 8 ripe, pick up and drain the water, apply salt, and marinate for about half an hour.3
Put the oil in a clean pot to bring to a boil, put the marinated meat in and fry it over medium heat, with the skin on the bottom and the meat on the top, then turn it over until it is fried until it is golden brown, and pick it up for later use.4
Prepare a bowl of seasoning: shredded ginger, chopped red onions, soy sauce, soy sauce, oyster sauce, sugar, salt, monosodium glutamate, water, and mix well.5
After letting the fried meat cool and not hot, cut it into slices as thick as a little finger, with the skin under and the meat on top, and place it in a large bowl one by one.6
Squeeze the soaked plum vegetables dry and spread them on top of the meat.7
Pour the sauce evenly.8
Put it in a steamer and steam for 1.5 to 2 hours, depending on your personal taste. If you like the meat floss, take longer.9
Take out the steamed bowl, place it until it is not too hot, and hold the bowl with your hand. Gently grind out the soup. Fill it in another bowl. Add a small spoon of starch to the soup and mix it into juice.10
Cover the big bowl with a plate, invert it with both hands instantly, and remove the big bowl to form a "braised pork" shape.11
Heat the pan, put in a little cooking oil, turn to low heat, boil the juice just now into a transparent glass, and pour it on the braised pork and you will be done!braised pork with plum vegetables Make Tips
1. Par-boil the pork belly until it is about 70% cooked, skimming off the fat; this makes the meat less greasy, more refreshing, and easier to shape.
2. When frying the boiled meat, be careful as the moisture can cause the hot oil to splatter; take safety precautions to avoid getting burned.
3. Preserved mustard greens are naturally salty, so they must be soaked for a while and washed to remove any sand.