Braised pork with plum vegetable powder and taro
An enduring and famous dish. The pork belly is mellow and fragrant, fat but not greasy. The taro absorbs the sauce and melts immediately in the mouth.
Recipe Recommendations
- pork belly half a catty
- plum dried vegetables 2 two
- taro appropriate amount
- garlic slices appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- oil appropriate amount
Steps for Braised pork with plum vegetable powder and taro
1
Cook the whole piece of pork belly for 45 minutes (add cold water), using a bamboo stick to poke holes in the skin while cooking. Pick up and drain the water on a bamboo grate (otherwise it will explode when frying) and spread soy sauce around it to give the whole meat a sauce color. Put it and dry it with a paper towel. --- The oil pan heats up, and the amount of oil just reaches the meat. Put the pork belly into the pan and fry until browned. Remove the pan and let cool. (Be careful to use the lid of the pot to press it when you first fry to avoid exploding oil. It is recommended to fry in small pieces.) The picture shows fried pork belly.
2
Slice the pork belly and taro after cooling.
3
Place it on the bottom of the bowl, add some soy sauce, sugar, and cooking wine.
4
Wash the plum vegetables several times to make sure there is no fine sand. Stir fry in the pan, add garlic slices, sugar, soy sauce, and Shaoxing wine.
5
Then put the stir-fried plum vegetables on the top of a bowl, put them into a pressure cooker and steam over low heat for 1 hour (just keep the valve of the pressure cooker ringing from time to time.) If you like to eat crispy, steam it longer.
6
After taking out of the pan, first pour the soup back into the pan, then turn the bowl upside down, and finally thicken the soup and pour it on the surface.Braised pork with plum vegetable powder and taro Make Tips
The most critical part of this dish is the fried pork belly pieces. For beginners in cooking, it is recommended to try carefully. Master the following two points: 1. Be sure to drain the water after the pork belly is cooked, and then dry it with kitchen paper. To avoid violently frying oil during frying. 2. When the meat is just put into the oil pan, be sure to press it with the lid. Wait until the oil in the pan no longer explodes, then open the lid.