braised pork with dried plum vegetables
By LizzieRoob
In the past, when I was at home, even if this dish was not particularly common, I could still eat it everywhere. Nowadays, it is difficult to taste all kinds of dishes that were once regarded as ordinary. I have also tasted the braised pork with plum vegetables in China restaurants. It is either too greasy or there is no plum vegetables at all. It is tasteless. It was rare for me to go out shopping during the winter vacation, so I finally did it myself at home. It is still far from being professional, but fortunately, I am willing to cook the ingredients. The portions of dried plums and vegetables are sufficient, so that the meat will not be greasy and it will be crispy and suitable for the taste.
Recipe Recommendations
- pork belly One catty
- plum dried vegetables a small packet
- salt appropriate amount
- sugar appropriate amount
- spiced appropriate amount
- ginger slices appropriate amount
- cooking wine appropriate amount
- salty and sweet
- steamed
- an hour
- senior
Steps for braised pork with dried plum vegetables
1
The whole piece of pork belly is stewed with soy sauce, cooking wine, ginger slices, and five-spice. After it is soft, remove and drain, and apply soy sauce to the surface to color. Soak in dried plums and vegetables for later use.2
Heat the oil and fry the meat. The color changes and the skin is slightly wrinkled. Remove it.3
Then stir-fry the plum vegetables in oil, add a little sugar and salt, and then serve out.4
Slice the meat into slices, skin side down and place it neatly in a round bowl. Sprinkle with a little sugar and salt evenly, spread with dried plum vegetables, squeeze it tightly, and cover the plate.5
Steam over medium heat for 45 minutes, remove, buckle upside down, transfer to a bowl, and pour the soup on it. Serve. Because I didn't like meat skin, I went away. The final soup can also be added to the meat with cornflour. I couldn't find cornflour, so I skipped this step.)