I like to cut pork belly into thin slices, and everything I've eaten is the same. The thick slices will look tired, let alone eaten, so I suggest making pork belly. It's better to cut the meat thin. Many people in the family version don't want to fry the skin, but it's ok, but the pork belly made by brushing it with old soy sauce is good-looking and delicious, and they will feel appetite when they haven't eaten the wrinkled and bright skin. When frying meat skin, you don't need to put much oil at all, just a little oil, cool it in a hot pan and fry it again. It's completely non-stick, and the little oil left in the pan can be used for super vegetables, which is not wasted at all.

The practice of braised pork with plum vegetables

Step step

1

Soak the dried prunes in cold water until they are soft. If they are not dried vegetables, just wash them several times, wash them and squeeze them dry.

Step step

2

Select a piece of pork with skin and three layers, use tweezers to clamp the remaining pig hair, clean it and put it in a cold water pot.

Step step

three

After boiling, skim off the floating foam, then add the onion, smashed ginger and a few pepper, change a little cooking wine to low heat, cover the pot and cook for about 30 minutes.

Step step

four

Cook until you stick it down from the side of the meat with chopsticks, and no blood comes out. Turn off the fire.

Step step

five

Take out the cooked pork belly, brush it with soy sauce while it's hot, air it for a while, then put an appropriate amount of vegetable oil in the hot empty pot (usually the amount of cooking is enough), and then put the pork belly skin down in the pot on low heat.

Step step

six

Deep-fry the skin until it bubbles and is colored, so you can take it out. When frying the skin, you must be careful not to be scalded by the spilled oil. I always stay away from it and block the lid in front of me when checking.

Step step

seven

Cool the fried pork belly skin upwards, and then cut it into thin slices.

Step step

eight

Take two bowls or small pots, which can be divided into 2~3 bowls according to your food intake, and wrap each sliced meat with soy sauce.

Step step

nine

Then put it in a bowl and put it in the shape of a page with the skin facing down, and decide how much to put it according to your own food intake.

Step step

10

Wash and squeeze dried prunes with hard stems removed and soaked, and put them on a layer of meat slices.

Step step

1 1

Pour a proper amount of soy sauce, a little sugar (which is not sweet and fresh), cooking wine, thirteen spices (spiced powder) and salt into the soy sauce bowl just now, with or without a little (depending on the salinity of the side dishes you put), and then mix 2 spoonfuls of cook the meat Tonga just now.

Step step

12

Evenly pour the prepared juice on each bowl of dried prunes, then put onion and ginger on it, put it in a steamer, boil it over high fire, and steam it over low heat 1 hour (or steam it in a pressure cooker, faster). You can cook more at a time, then take it out, cool it and put it in the refrigerator together with the bowls for freezing. When eating, take it out without thawing, and steam it directly on the pot for half an hour, and then take it out.

Step step

13

Steamed braised pork can be directly covered with a plate and turned over, or the soup in the bowl can be poured into the pot, then the braised pork is turned over to the plate, and then the soup in the pot is thinly thickened with a little starch and poured on the braised pork.