braised pork with plum vegetables
By EinarHagenes
Ingredients: salt,plum dried vegetables,shallots,rock sugar,soy sauce,Jiang,soy sauce,pepper,peanut oil,star anise
Recipe Recommendations
- plum dried vegetables 50 grams
- Jiang 1 small piece
- shallots 2 lessons
- peanut oil 1 scoop
- star anise 1 capsule
- pepper 10 capsules
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- salt 1 teaspoon
- rock sugar 5 grams
- salty and sweet
- steamed
- an hour
- ordinary
Steps for braised pork with plum vegetables
1
Soak dried plums in clear water for 2 hours in advance.
2
Add water to the pan, add pork belly, anise, pepper, and cooking wine and cook for about 15 minutes over high heat.
3
Cook pork belly until chopsticks can easily insert and remove it.
4
Add soy sauce and wipe well, and leave for half an hour.
5
Heat a wok, add oil and cook until 80% cooked, add rock sugar to melt over low heat.
6
Put the pork belly skin side down into the pan and fry until it is covered immediately until there is no crackling sound, and take out.
7
Cut pork belly into slices of uniform thickness.
8
Chop the onions and ginger.
9
Remove the dried plum vegetables and control the water.
10
Continue to heat the fried meat pan, add minced ginger and stir-fry until fragrant.
11
Pour in dried plums and vegetables and stir fry.
12
Pour the soy sauce used to cure the meat into a water pot.
13
Sprinkle with chopped spring onions, add salt, and simmer for a while.
14
Pat the cut pork belly slices face down in the bowl.
15
Cover the stir-fried dried plum vegetables on the meat and drizzle with soy sauce.
16
Add water to the steamer and bring to a boil. Put the dried plums and vegetables on high heat and steam for 15 minutes to cease fire. Simmer for 5 minutes and then take out of the pan.
17
Remove the plate and cover it on the bowl, buckle it upside down, and tighten it tightly to prevent the soup from spilling out.