600 grams of pork, 200 grams of dried plum, rock sugar, soy sauce, anise, cinnamon, cooking wine, ginger, salt and monosodium glutamate each moderate amount.
Second, cooking steps:1. will have fat and lean fresh pork (mom special reminder: pork must choose fresh to taste) clean, cut into uniform blocks, size similar to mahjong tiles can be.
2. Soak the dried cabbage in water for about 10 minutes to rise, clean and remove the sediment, wring out the water and wait for use.
3. pot of water, pour a moderate amount of wine, put the cut pieces of pork boil and then cook a few minutes to blanch, remove the bloody flavor, fish out, rinse clean.
4. pot of hot, medium-low heat into the blanched pork, meat stir-fry until golden brown, fish out and standby.
5. Using the remaining oil in the pan
put down the green onion, ginger, cinnamon and star anise, and stir-fry to bring out the flavor.
6. Add rock sugar and dark soy sauce, turn a few times to color.
7.
Put down the dried plum cabbage and stir-fry evenly, pour in the
stir-fry until golden brown pork,
add water, over the meat.
8. Cover the pot, high heat boil to medium heat and simmer for about 40 minutes, and then high heat juice, and then sprinkle a little salt, chicken seasoning to refresh the stir fry, the soup collected after the net that is done.
9.
General dried plum used to do buckle meat is more delicious, I'll share the practice of buckle meat
Prepared materials: three lines of pork 1 catty, dried plum 2 two, pickled peppers 2, pepper seeds, edamame, ginger and green onion moderate, old soy sauce moderate cooking oil, and so on.
Method of production: 1 will be pork into the burnt skin, scraped clean. The dried plum cabbage will be cold water soaking slightly used.
2 the meat into the pot of cold water, ginger and onion, pepper sub-cooking wine blanching, after the water boiled skimmed off the blood foam, small and medium heat to cook the meat.
3 the five-flower meat with chopsticks inserted to move, fished out and drained, with a toothpick to the surface of the skin to give it a small hole. Then spread the Sriracha evenly on the pork skin to give it color.
4 hot oil in a pot more oil, seventy percent of the oil temperature under the pork, skin down meat up to the pork skin fried crisp, fried to golden brown out with cold water for more than 1 hour, soak until the pork skin wrinkles can be fished out of the slices, the thickness of chopsticks with about the same.
5 the soaked dried plums clean, fish out Je dried water. And then the dried plums chopped. Ginger and green onion chopped into minced, pickled pepper chopped spare.
6 start a pot of hot oil under the ginger and onion, pickled pepper, dry pepper stir fry, under the dried plum cabbage to dry the water, stir fry. Multiply the standby.
7 cut up the five-flake pork inside plus dark soy sauce, sugar, oyster sauce and mix well, neatly skin down to lay inside the bowl. Then add the fried dried plum cabbage to cover the meat, cover with plastic wrap and steam for 2 hours.
8 the steamed meat out, covered with a plate upside down turn over the skin up, delicious that is ready.