braised pork with dried plum vegetables
By JesusRoob
Pork with dried plum vegetables is a traditional dish in Hunan. This dish is ruddy in color, mellow and thick in flavor, fat but not greasy. It is a dish that can be taken out whether it is serving guests or serving wine with rice at home.
Recipe Recommendations
- pork belly 350 grams
- plum dried vegetables 100 grams
- Jiang 8 pieces
- onion 1 piece
- edible oil 50 grams
- salt 1 grams
- cooking wine 15 grams
- soy sauce 20 grams
- soy sauce 10 grams
- sugar 6 grams
- MSG 2 grams
- salty and sweet
- cook
- an hour
- ordinary
Steps for braised pork with dried plum vegetables
1
Prepare a good piece of long square pork belly, dried plum vegetables, ginger, and green onions.
2
Wash pork belly, skin down into the non-stick pan, put 4 slices of ginger, onion, add cooking wine.
3
While the meat is cooking, soak the dried plums in boiling water for about 30 minutes. Wash and chop for later use.
4
Cover the lid, bring to a boil over high heat and change to medium heat for 20 minutes, serve the meat skin side up and place into the plate.
5
Cool for 10 minutes, a little warm, and spread soy sauce on the skin until it cools thoroughly.
6
Put the cooking oil in a frying pan and heat until smoke is smoked.
7
Put the meat with the soy sauce face down into the pan and quickly cover the lid to avoid burns.
8
Change to medium and low heat and fry until the meat skin is scorched and bubbly, remove from the pan and let cool.
9
While cooling the meat, pour the chopped dried plum vegetables into the pan where the meat was fried just now and stir-fry them to create the fragrance. Add soy sauce, soy sauce, and sugar and stir well, then add MSG and stir well. Set aside.
10
Cut the cooled meat into large, slightly thicker pieces of meat face down, without cutting the skin.
11
Place the cut meat, skin side down, in the middle of a large bowl.
12
Place the stir-fried dried plum vegetables on both sides of the bowl with the chopped pork belly, smooth it out, and top with 4 slices of ginger.
13
Place the bowl of dried vegetables and pork into the pressure cooker over water and steam over high heat first. After the pressure cooker is released to the atmosphere, change to medium to medium heat and steam for 15 minutes.
14
After the pressure cooker is deaerated, take out the pork with dried plums and vegetables, pick out the ginger slices, and pour the soup into another bowl.
15
Place a plate on the dried plum vegetable and meat bowl, then turn it upside down, and pour on the dried plum vegetable and meat bowl with the soup just now.braised pork with dried plum vegetables Make Tips
1. The dried plum vegetables I used were salty, so I only added a little salt. 2. When selecting pork belly, you must choose three layers of meat. 3. When frying the meat, be sure to quickly cover the lid and fry it on a lower heat. When you hear that there is no crackling sound in the pan, you can open the pan before you open the pan to avoid burns. 4. Frying is used to save fuel. 5. If the pot for cooking meat is not non-stick, turn it in the middle to prevent the meat skin from sticking to the pot and affecting the dishes.