Plum vegetables also have certain medicinal value. After the Opium War,"Huizhou Plum Cuisine", a specialty of Lingnan from the motherland, spread to Nanyang. At that time, many expatriates who went to Nanyang suffered from local damp-heat diseases due to lack of medical treatment and medicine. They used the plum vegetables they brought to boil water. After drinking it, they gradually improved. From then on, plum vegetables also became famous in Nanyang. These stories have been passed down for hundreds of years. Although there is no way to verify them, the fried pork with plum vegetables that people in the north and south love have been passed down to this day!
Although pork contains slightly higher cholesterol, it is also an indispensable source of nutrients for human cell regeneration. Pork contains rich collagen, which can also play a good role in strengthening, moisturizing and metabolism the skin of women and children. Although it is inappropriate to eat more pork, eating less and often is very beneficial to children's healthy growth and development.
braised pork with plum vegetables
Recipe Recommendations
- pork belly 一块450 grams
- plum dried vegetables 50 grams
- octagonal 6 grams
- ginger slices 40 grams
- onion 50 grams
- soy sauce 10 grams
- oyster sauce 10 grams
- sugar 20 grams
- yellow wine 20 grams
- geranyl 1 tablet
- minced garlic 20 grams
- sour and salty
- steamed
- several hours
- ordinary
Steps for braised pork with plum vegetables
1
Soak the dried plum vegetables in warm water until thoroughly, and then wash them with clean water to remove floating dust and sand.
2
Heat the pot and pour clear water to boil. Add green onions, ginger, star anise and a piece of fragrant leaves.
3
Put the pork belly into boiling water.
4
Pour in a little rice wine and cook the meat over medium heat.
5
Cook the skin of the meat for about 8-10 minutes.
6
Then turn over and cook for another 5-6 minutes.
7
Remove the cooked meat, evenly apply a thin layer of soy sauce on the skin while it is hot, and let the meat dry for ten minutes.
8
Heat the frying pan on fire and add a little cooking oil. The oil should not be too much, just a little more than the oil used when frying.
9
When the oil is warm, you can put the meat into the pan and fry only the skinned side of the meat.
10
Since the skin of the meat is easy to explode when frying with oil, in order to avoid unnecessary burns, cover the lid immediately after putting the meat into it.
11
Fry the skin until it is hard and slightly yellow, and the skin has tiny bubbles. Never fry it to a paste.
12
Then soak the meat in the soup water used to cook the meat before it is hot for 10-15 minutes.
13
Soak the meat until the skin is slightly soft when gently pressed with chopsticks, then remove it from the soup pot and cool it for later use.
14
Heat the frying spoon on fire, add the remaining oil from the frying meat just now, and stir-fry the star anise until fragrant.
15
Then add spring onions and ginger and stir-fry until fragrant.
16
Finally, add a little garlic and stir-fry until fragrant.
17
Stir fry the seasoning and add appropriate amount of boiling water into the pan.
18
Pour in a little rice wine.
19
Pour in soy sauce and two drops of soy sauce.
20
Cook for 5 minutes.
21
Cook for 5 minutes and then use a colander to remove the onions, ginger, star anise and leaves.
22
Pour in 10 grams of oyster sauce and mix well and bring to a boil.
23
In a boiling condiment pot, add the washed dried plum vegetables and cook them.
24
Cook for a while, add 20 grams of sugar and continue cooking.
25
In your spare time cooking plum vegetables, you can slice the cooled meat with a knife.
26
The meat slices should be 3 mm thick and 8 cm long. Cut the meat and set aside.
27
At this time, the soup for cooking plum vegetables has gradually become scarce. Use a shovel to stir fry quickly, leaving a little soup before leaving the pot.
28
Don't cook the plum vegetables too dry.
29
Spread one-third of the cooked plum vegetables on the bottom of the steaming plate.
30
Stack the cut pork belly slices neatly on top of the plum vegetables, then take one-half of the remaining plum vegetables and sandwich them between each slice of meat. The amount should not be too large. Finally, put the remaining plum vegetables on both sides of the meat.
31
Bring the steamer water to a boil, and place the steaming plate with plum vegetables and meat into the cage.
32
Steam over high heat for 90 minutes and remove.
33
Take out the steamed meat, decant the soup from the steaming plate into a frying spoon and bring to a boil.
34
Thrust with a little water starch and sprinkle on the steamed meat.