Braised pork with dried plums is a special traditional flavor dish in Shaoxing, Zhejiang Province, belonging to the Zhejiang cuisine. It is mainly made of stewed dried plum cabbage and five-flower meat. Shaoxing city region people like to use the dried plum cabbage to make dishes style, resistant to storage and delicious, boiled soup, vegetarian fried, stewed meat can be. The practice of roast pork with dried plums and braised pork is basically the same, add dried plums during the period, dried plums bright and fragrant, soft and glutinous meat flavor fresh, fat and not greasy mouth, white rice to eat a few more bowls. But do it yourself with roasted pork with dried plums, why is there a bitter head? How to get rid of the bitter flavor?

Because of the dried plums used as raw materials for the red snow, red snow itself is bitter, so even if made into dried plums also remain a little bitter, as long as the time to do the dried plums with a little sugar or monosodium glutamate can be completely bitter, a little bit of bitterness of dried plums with mustard red snow as a raw material, if the dried plums are not bitter, on the contrary, there is a little bit of sweetness, then it is not the authentic! Dried plum, may be with cabbage, cabbage and other dishes, these dishes do the dried plum meat is not good at all, no dried plum flavor, a little bitter is normal, is the authentic dried plum. Dried plum cabbage soaked in water for too short a time will have a little bitter flavor. Soak dried plums with warm water once, an hour can be, because dried plums contain a lot of magnesium, need to be soaked in water to make magnesium detachment.

Soak the dried plums in rice water for 12 hours in advance, then rinse the small grit inside with water and chop. Put the whole piece of pancetta into a pot of cold water and bring to a boil over high heat. Skim off the froth, then mix in the cooking wine (1 teaspoon, 5 ml) and cook over low heat for about 30 minutes until fully cooked, i.e., chopsticks can be easily inserted into the meat. Remove from the pan and pat the meat dry with kitchen paper towel. Heat the oil in a wok over medium heat. When it is 60% hot, stir-fry the pork pieces, scallions, ginger and Chinese seasoning for about 3 minutes, then stir-fry the remaining cooking wine, sugar and salt until well blended.

Put the water and dried plums into the pot, bring to a boil over high heat, then lower the heat and simmer for 30 minutes, then remove the scallions, ginger and spices. Place the pork cubes, skin side down, in a large bowl and pour the dried plums on top with the soup, so that the dried plums are evenly spread over the pork cubes. Bring the water in the steamer to a boil over high heat, then place the large bowl in the steamer and steam over high heat for 30 minutes. Remove the large bowl from the steamer, invert a plate over the large bowl, and then flip the large bowl and plate together so that the pancetta and dried plums in the large bowl are inverted onto the plate.