braised pork with dried plum vegetables
By DianaLakin
Ingredients: chicken essence
Recipe Recommendations
- pork belly 500 grams
- plum dried vegetables 100 grams
- ginger 5 pieces
- soy sauce 1 tablespoon
- chicken essence 1 teaspoon
- salt 1 teaspoon
- cooking wine 1 tablespoon
- salty and fresh
- steamed
- several hours
- ordinary
Steps for braised pork with dried plum vegetables
1
Prepared materials.
2
Wash the pork belly, add cold water to boil, turn off the heat and simmer for three or four minutes, and wash off the blood foam.
3
Add a little oil to the pan, put the meat pieces in and fry them until yellow. When frying the skin of the meat, it splatters more severely. I usually cover the lid with low heat and let it play freely.
4
Cool the fried meat and cut it into slices.
5
Add soy sauce, cooking wine, chicken essence, wipe well with a little salt, and spread on the bottom of the bowl.
6
Soak the dried plum vegetables in clear water in advance.
7
Wash and squeeze dry, place it on top of the meat slices, add ginger slices, and sprinkle with some salt.
8
Steam in a pan with cold water, bring to a boil, turn to low heat and steam for about 2 hours. Finally, just turn it upside down on the plate.