Plum chow

By VicentaLakin

Plum chow
The first time I made a plum dish last year, I didn't even eat it. This year, two chefs and friends were taught some key points, and at the time of the second production, they finally made the same plum sauce as in the hotel。

Recipe Recommendations

  • Pork belly with skin 250 grams
  • plum dried vegetables 30 grams
  • invert syrup 20 grams
  • soy sauce appropriate amount
  • liquor appropriate amount
  • Red fermented bean curd juice appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • edible oil appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount

Steps for Plum chow

  • Make Plum chow step 0
    1
    Plumbing water for one night and slashing with a knife。
  • Make Plum chow step 1
    2
    Five flowers are boiled in cold water boilers for three to five minutes。
  • Make Plum chow step 2
    3
    Mix syrup and sauce。
  • Make Plum chow step 3
    4
    A glass of white wine on the skin of the bouquet while it's hot and dry with a mix of syrup and sauce。
  • Make Plum chow step 4
    5
    The pot is hot and oily, and the fragrances are fertilized down into a small fire, and they are put in boiled water for 10 minutes (favourable slices)。
  • Make Plum chow step 5
    6
    Garlic pasta in the frying pan, with prunes, with a little water, salt, chicken, and a big fire for juice。
  • Make Plum chow step 6
    7
    Five bouquets cut thin, each piece brushed red emerald milk, and the skin slammed down in the bowl。
  • Make Plum chow step 7
    8
    Plumbing is laid on meat with ginger and garlic and two hours of steam in the steam pan (the longer the better, not less than 1.5 hours)。
  • Make Plum chow step 8
    9
    And when it's evaporated, take out the soup from the bowl (the soup is mainly oil and salt, meat and plumbs are already odoured and less salt is required), and put a plate on the bowl, flip it, and push it up。
  • Make Plum chow step 9
    10
    Just a soft plumb and meat

    • Plum chow Make Tips

    Here is the reason why my first attempt failed: After caramelizing the pork belly, I deep-fried it in oil for over ten minutes. The meat was basically submerged in oil, and all the moisture inside was fried out. Steaming it in the end couldn't save it, so the meat turned out very tough. Therefore, you absolutely must not deep-fry it; just use a small amount of oil to pan-fry the skin until it browns.

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