braised pork with dried vegetables and tomato
Fat but not greasy appetizers
Recipe Recommendations
- plum dried vegetables 100g
- peanut oil 100ML
- ketchup appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- cinnamon a little
- sour and salty
- steamed
- an hour
- ordinary
Steps for braised pork with dried vegetables and tomato
1
Wash the pork belly well. Be sure to wash it well. Because it does not fly with water and is directly lubricated, you must wash the pork belly and cut it into large pieces 0.5 cm thick, 4 - 5 cm long, and 3 cm wide. Heat the oil to 60% heat, fry the meat slices until golden brown, remove and set aside.2
Cut the onions into sections about 3 centimeters long, and slice the ginger. Prepare a bowl, apply a layer of oil on the wall of the bowl (hey, to avoid the meat sticking to the bowl when you buckle for a while), and place the pork belly skin side down in the bowl. Put the green onions and ginger on the meat.3
Wash the dried plum vegetables sent from my hometown (wash them a few more times, because they are marinated with soy sauce and salt. They are super salty and will be very salty if you don't wash them a few times), evenly place them on the pork belly, press them, and marinate for more than 20 minutes. Never put salt and soy sauce. There are already dried plums in the vegetables. Adding a little white wine or rice wine will enhance the fragrance!4
After steaming, place the bowl into the steamer and heat over medium for 40 minutes. Prepare a plate, after steaming, take out the bowl, buckle the plate on the bowl, put on gloves (it's very hot), and flip the bowl and plate over with lightning speed, so that a bowl of pork belly is stuck inside the plate.5
Add a little base oil in the wok. When it is 40 to 50%, add ketchup, stir-fry the ketchup, add rock sugar and stir fry until melted, slowly add the soup to the height (don't add too fast, or the sugar will solidify), stir-fry the juice thick, stir-fry until it is sticky, and add a little salt (put less, the meat already has the salty taste of dried vegetables).6
Remove the pan and pour the juice on the braised meat. Pour the juice evenly on the meat and vegetables. In this way, a delicious refueling dish is completed! Wait, there is still one last step missing: chop up the chives and sprinkle them on the meat, and it will look very appetizing ~~ Enjoy it slowly ~ HOHO~