braised pork with plum vegetables
By VicentaLakin
Recipe Recommendations
- Pig Wuhua 500G
- plum dried vegetables the 4
- shallots appropriate amount
- ginger appropriate amount
- octagonal a
- geranyl a
- rock sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salty and sweet
- burn
- an hour
- senior
Steps for braised pork with plum vegetables
1
Raw material diagram.
2
Pork belly, star anise, fragrant leaves, ginger slices, and shallot are tied into green onions and put into a pot, add cooking wine to remove the fishy smell, add water, whichever is the meat is not eaten. Bring to the boil over high heat.
3
Dice dried plums and vegetables.
4
Remove the cooked pork belly, along with the ginger slices, onions, star anise, and fragrant leaves.
5
Use a toothpick to make small holes in the meat skin for easy taste.
6
Take a large bowl, pour in the soy sauce, melt the rock sugar, mix well together, marinate the cooked meat for half an hour, turning every ten minutes.
7
Remove and drain the marinated meat.
8
Pour the right amount of base oil into the pan.
9
Fry the meat with the skin facing down over medium heat until the skin is browned, and then remove it.
10
Drain oil on the fried pork belly.
11
Pour the soaked plum vegetables into the frying pan of meat and stir fry.
12
Pour in the bacon soup.
13
Add appropriate amount of boiling water, and turn off the heat after boiling.
14
Cut the drained meat into slices. The size of the meat slices can be based on personal preference.
15
Place the cut meat slices face down in a bowl.
16
Cover with fried dried vegetables.
17
Steam in an electric pressure cooker and turn upside down on a plate.braised pork with plum vegetables Make Tips
1. Step 2: Put the meat in the pan with cold water and boil.
2. Drain the water after the meat is marinated, otherwise it will easily burn when frying.
3. It is easier to taste the meat after marinating and then frying.
4. Since the meat is pickled with soy sauce and rock sugar, there is no need to add seasonings.
5. If there is no electric pressure cooker, ordinary pots generally need to be steamed for 45 minutes to 1 hour before the meat and plum vegetables become crispy.
6. Since I don't eat much fat meat, most of the pork and pork meat I bought accounts for. You can choose the ratio of fat and lean meat according to your personal preference, but it's best to make pork fatter, because the lean meat is fried and there will be some firewood.
2. Drain the water after the meat is marinated, otherwise it will easily burn when frying.
3. It is easier to taste the meat after marinating and then frying.
4. Since the meat is pickled with soy sauce and rock sugar, there is no need to add seasonings.
5. If there is no electric pressure cooker, ordinary pots generally need to be steamed for 45 minutes to 1 hour before the meat and plum vegetables become crispy.
6. Since I don't eat much fat meat, most of the pork and pork meat I bought accounts for. You can choose the ratio of fat and lean meat according to your personal preference, but it's best to make pork fatter, because the lean meat is fried and there will be some firewood.