Private braised pork with plum vegetables
By MayChamplin
Let me share my masterpiece with you, haha ~ Does it look very tempting? When my husband tasted this dish, he praised me that my cooking was particularly delicious. It was fat but not greasy. The plum vegetables were rich and fragrant. Hehe ~ Now I will share my method of braising pork with plum vegetables.
Recipe Recommendations
- meicai 100g
- bone soup 600g
- starch 50g
- white sugar 50g
- soy sauce 50g
- refined salt 50g
- chicken essence 40g
- oyster sauce 80g
- garlic 60g
- Jiang 60g
- octagonal 60g
Steps for Private braised pork with plum vegetables
1
Wash dried plum vegetables and soak in clear water for 30 minutes;2
Add ginger and star anise to pork belly, and cook in clear water for 30 minutes.3
Heat the oil in a hot pot, add the cooked pork belly, fry one side of the pig skin until golden yellow, add soy sauce, and add some water to color.4
Cut the meat into slices of about 1 cm.5
Place the meat in a bowl with the skin side down.6
Heat the oil in a hot pot, add minced garlic and minced ginger and saute until fragrant, add the soup, add oil consumption, refined salt, white sugar, soy sauce, and chicken essence, then add plum vegetables, stir-fry well, and bake over low heat for 5 minutes.7
Cover the stir-fried plum vegetables on the meat, put them on the steamer and steam over strong heat for 40 minutes or 1 hour.8
Pour out the juice of the steamed vegetables, turn the pork with plum vegetables upside down and place it on a plate. Add the original juice, soup, chicken essence, sugar, oil consumption. Add a little refined salt according to your taste. After the soup is boiled, add water starch and soy sauce, and then pour it on the meat to make it delicious.Private braised pork with plum vegetables Make Tips
Features: Soft and tender meat, fatty but not greasy, rich and aromatic preserved mustard greens.