Plum chow
By VicentaLakin
And if I asked, "Have you ever tanned a prune?" And maybe a lot of people have seen it too. And if I asked, "Did you hit the weed when you were a kid?" I wonder if anyone would answer "Yes." I was born in the countryside, and when I was little I experienced it. Previously, in rural areas, plum foods used to be made in the past, which could be a traditional pasturage, which became routine when people were living better and better. Now there are many practices of plumbing, and in the ones I have seen, rural practices are the easiest, and in my memory they taste the best. Maybe it's because the meat smells so good in the countryside, and maybe it's because the tan is so sweet. This time, I brought some cuisine, which my father made from the snow, and when I came home, I made a cuisine to latched meat, which was still the simplest thing for Mom, without honey, without pig skins and without too much sauce。
Recipe Recommendations
- pork belly 500 grams
- plum dried vegetables appropriate amount
- soy sauce 1 tablespoon
- soy sauce appropriate amount
- white sugar appropriate amount
Steps for Plum chow
1
Prepare the broccoli and prune。
2
Add a proper amount of water to the pot and put it into the meat。
3
Cover the lid and burn the fire, and boil it to the chopsticks so that it can easily insert five flowers. (Turn over and don't let the skin stick to the pot)
4
Cooked meat cleans it with hot water, pig hides up, cut into flat meat slices。
5
When you cut, don't cut the bottom. (When you're having dinner, when you're doing it, it's nice and neat, because it's just a little bit connected, so when you eat it, it's easy, don't worry. But if too much thickness isn't cut, it's not that good. If you eat it yourself, you can cut it directly
6
Take a bigger bowl, mix the old with the right amount, and put down the skins of the bouquets, even each piece with soy sauce, make half an hour of colour and taste. (And a little old to make the meat darker. Besides, I like plum cuisine sauce to mix my rice, so I've got a lot more
7
Heat oil is burned in the pot and then turned into fire, washing prunes, biting fruit and pouring it into the pot. "If you wash the water, you'll burn it, it'll burn."
8
Add a fair amount of sugar to the fire. (It's not much, but if you like it to be sweet, add it。
9
It's boiled in pickles
10
Take a large basin, push down the husk, lay the well-made prunes on the meat, put them in the steam pan, and the fire opens and evaporates for about 40 minutes. It can actually be evaporated in a high-pressure pan, with air up and a small fire evaporation of about 15 to 20 minutes
11
Steamed plums with meat。Plum chow Make Tips
1. Because I prefer a saucier texture, I use a generous amount of light soy sauce, so there's no need to add dark soy sauce.
2. The amount of sugar can be adjusted to your personal taste. You can try the flavor after stir-frying the preserved mustard greens in step 9, then add more if needed.
3. If you're making a smaller batch, you can steam it in a pressure cooker for about 15-20 minutes after it comes to pressure. I made a large batch with a lot of preserved mustard greens this time, so it wouldn't fit in my pressure cooker.