I've wanted to do this for a long time.
This meat is not easy to buy
This time, the beauty is less because when frying the meat, less oil is used
Therefore, the raised meat skin at the second end was not fried, resulting in a different color between the middle and the second end.
But it does not affect the taste.
braised pork with plum vegetables
By MazieKessler
Recipe Recommendations
- pork belly appropriate amount
- meicai appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- sugar appropriate amount
- dried chili appropriate amount
Steps for braised pork with plum vegetables
1
Wash the pork belly with water, turn the pan on high heat, heat the bottom of the pan and turn to low heat, put the pork belly skin in the pan and cook, burn off the hair on the skin and clean it, put water in the pan, and cook the pork belly and ginger slices.
2
Put the cooked pork belly on a plate, spread the soy sauce on the skin, and cool the skin side up for 5 minutes to color. Then pour the soy sauce into the plate, turn the pork belly skin down, evenly spread and marinate on the plate for 15 minutes to continue coloring.
3
Cut 2 slices of ginger into fine pieces, stir well with pepper and plum vegetables, set aside.
4
Put oil and a spoonful of sugar in the pan and turn on a low heat. Put the colored pork belly into the pan and fry it, only the skin part. Remember to always turn on a low heat. Fried until the skin is crispy.
5
Cut the fried pork belly into thin slices and place them in a casserole in order, with the skin facing down. Cut a piece of shredded ginger and 2 dried peppers and place them on the meat.
6
Spread plum vegetables on the pork belly, cover the casserole, boil water in a steamer and place it in the casserole. Bring to a boil over high heat, then turn to low heat and steam for 40 minutes.
7
Take out the steamer and remove the lid, find a plate and cover it on the casserole, then buckle the casserole upside down and put the meat on the plate.
8
I failed to fry the skin. I didn't fry the second end, but the taste has not changed. If you think it troublesome, you should not have to fry the skin. The color will be the same as the color of the second end. Look at the dark skin in the middle. Does it feel like a crisp bubble?braised pork with plum vegetables Make Tips
1. When frying pork belly, because the meat will fry more severely with water, you have to be careful. I was just afraid, so I didn't dare to press the two ends of the meat in oil and fry it.