braised pork with plum vegetables
One of the dishes on the Chinese New Year table is braised pork with plum vegetables.
Recipe Recommendations
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- plum dried vegetables appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for braised pork with plum vegetables
1
1. Cut the pork belly with skin into large long squares, scrape and wash it clean, and cook with water until the meat is cooked. (Add scallion slices, ginger slices and a little cooking wine to the boiling water)
2
2. Remove the cooked meat and place it on a plate. Immediately wipe the skin with dark soy sauce to make the skin appear dark red.
3
3. Fry the meat skin in a hot oil pan (be careful not to fry the meat skin), making a crackling sound at first, and then you can fish it out when there is no sound in the pan. (The lid must be covered during frying to prevent splashing oil spots)
4
4. Leave to cool and cut into evenly large pieces.
5
5. Dried plum vegetables need to be washed several times after being soaked with rice because there is a lot of fine sand in them.
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6. Pour appropriate amount of oil into the pan and saute the ginger and garlic until fragrant.
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7. Add appropriate amount of pork paste with plum vegetables, soy sauce, cooking wine, salt, sugar, and meat boiling water, stir fry evenly to adjust the flavor.
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8. Add the washed dried plum vegetables and simmer over low heat for a while.
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9. Place the cut meat slices with the skin side down in a buckle bowl.
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10. Pour the cooked seasoning on the meat bowl, steam for 40 minutes under water, control the steaming juice, pour it into a frying pan, boil, thicken, sprinkle with clear oil, and pour on the meat skin on the plate.