braised pork with plum vegetables
By EdythMurazik
The simple version of the family's famous practice of burning white in Sichuan is basically done well after reading it once!
Recipe Recommendations
- pork belly 500g
- sprouts 250g
- soy sauce 1 tablespoon
- honey 1/2 tablespoon
- soy sauce 1 tablespoon
- Jiang 4 tablets
- garlic 4-merous
Steps for braised pork with plum vegetables
1
Choose fat and lean pork belly.
2
Put cold water in the pan and cook until half-cooked. Pay attention to opening the pan and skimming off the blood foam.
3
Brush the soy sauce and honey with a brush (you can mix the soy sauce and honey evenly in a bowl, brush it over and over again, let it dry for a while, and brush it again after it is dry).
4
Put the oil in the pan, bring the oil temperature to 70%, fry the pork belly with the sauce face down, and the oil will splash a little. Be careful, 800 degrees C, fry for about 2 minutes, when the meat skin has small bubbles.
5
Freshly fried pork belly.
6
Put the fried pork belly and skin in warm water or cold water to stir it up. The foam will be more, so that the meat will be softer and more delicious.
7
Cut pork belly into evenly thick slices.
8
Add minced ginger, minced garlic, and soy sauce.
9
Adjust evenly.
10
Then pack the meat piece by piece (put the skin aside), with the skin facing down into a small basin or large bowl.
11
Chop up plum vegetables. Mine are pickled plum vegetables I brought from my hometown (if it is dried plum vegetables bought in the supermarket, you need to soak them, chop them, and stir-fry them with salt, pepper or shredded pepper, or ginger. It will be more fragrant and flavorful).
12
Sprinkle the plum greens on the meat and steam them. After filling the pressure cooker, change the heat to a low level for an hour.
13
After steaming, buckle the plate on a small plate, then turn it over, and a delicious Sichuan-style roast white plate is completed.