braised pork with plum vegetables
By WillaMayert
I haven't eaten this dish for a long time. When I was a child, I definitely had such a big meat dish to satisfy my cravings during the New Year. Perhaps life has gotten better and better in recent years. During the New Year, we eat more delicately. There are some high-end ingredients such as seafood on the table. Dishes like this that dominated the New Year banquet back then have gradually been abandoned.
Recipe Recommendations
- pork belly 800 grams
- plum dried vegetables 60 grams
- ginger slices four pieces
- chives five
- octagonal two
- dried chili ten
- salt a teaspoon
- soy sauce a tablespoon
- spiced powder a teaspoon
- honey two teaspoons
- soy sauce a tablespoon
- cooking wine two tablespoons
- salty and fresh
- steamed
- an hour
- simple
Steps for braised pork with plum vegetables
1
Prepare raw materials. Wash the dried plums and soak them overnight in the sand.
2
Wash the pork belly and soak it for half an hour, blanch it in water, and wash and pull out any residual hair.
3
Mix 1 tablespoon of soy sauce with 2 teaspoons of honey and brush it on the meat with a brush. Marinate for ten minutes.
4
Wipe the water off the meat surface with kitchen paper. Put oil in the pan and fry it golden.
5
Minced green onion, ginger, red pepper and circle set aside.
6
Put oil in a frying pan and saute chives, ginger and star anise dried peppers.
7
Pour in the dried plum vegetables, add salt, five-spice powder, 1 tablespoon of light soy sauce, and 2 tablespoons of cooking wine. Stir well and low heat to collect the dried juice and set aside.
8
Slice the fried pork belly into slices, with any thickness. Place the yards in a bowl.
9
Spread the stir-fried dried plum vegetables, steam or simmer in a casserole for 2 hours. The pressure cooker is better and saves trouble.
10
Strain off the soup and place it in another bowl for later use, and place the pork with plum vegetables upside down on a plate.
11
Thicken the remaining soup, add some MSG to enhance the flavor, and pour it on the meat.braised pork with plum vegetables Make Tips
Afterwords: 1. Oil is easier to splash out during the frying process. So make sure there is no water in the pan and on the meat. This kind of meat can be bought in large supermarkets, and you can also use the "oily meat" directly. 2. Make sure you soak the plum vegetables thoroughly, otherwise it will be hard when steamed. 3. This dish becomes more delicious as it goes back to the pot. 4. I used rib-pork belly this time, so it's not easy to cut. You can buy the pork belly with large squares, which will be easier to cut thin. 5. When frying the meat, you must first put the skin down. If you fry it more carefully, it will have the feeling of tiger skin.