braised pork with dried plum vegetables
By VicentaLakin
Recipe Recommendations
- pork belly 500G
- plum dried vegetables 100g
- shallots few
- Jiang a
- octagonal 2 capsules
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- garlic 2 cloves
- sugar appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for braised pork with dried plum vegetables
1
Raw materials, it is best to prepare cubes of pork belly for easy preparation
2
Soak the dried plum vegetables in water, wash them for about 10 minutes, and strain to remove water
3
Put pork belly into water, add green onions, ginger, star anise, and cooking wine and cook for 30 minutes
4
Prepare the cooked pork belly and color it with soy sauce
5
Color must be used on several sides. During the coloring process, use a toothpick to insert a few small eyes on the pork belly to make the meat better colored (summarized in the effect of the finished product)
6
Fry the colored pork belly in an oil pan. Cover it with a lid and fry it slowly over low heat to prevent oil splashing
7
Fry both sides. When turning over, turn off the heat until the sound of oil splashing stops. Then turn over and open fire and fry to prevent oil splashing. Fry until both sides are golden yellow and take out.
8
Wash dried plum vegetables, squeeze dry, peel two cloves of garlic for later use
9
Heat the pot, add a little oil, saute the garlic until fragrant, add the dried plum vegetables, add cooking wine, soy sauce, stir-fry with sugar until fragrant, remove the cooked garlic and use it
10
Allow the fried pork belly to cool and slice it, spread the pig skin side down on a plate, and add a small amount of soy sauce and soy sauce, as well as a small amount of sugar
11
Spread the fried dried plum vegetables on the pork belly
12
Steam in the pan for at least 1 hour
13
After steaming, turn the plate upside down on another plate, with the meat facing up, fast to prevent juice from flowing out