Braised pork with plum sauce, as a representative dish of Cantonese cuisine, is not only delicious, fat but not greasy, but also bright in color and unique in design, which is appetizing. You can enjoy it carefully and savor it carefully. It's really a rare delicacy. This kind of special food has such a touching story, which really adds a bit of secret atmosphere to the braised pork with plum dishes. The reason for braised pork with plum vegetables comes from: During the Northern Song Dynasty, when Su Dongpo lived in Shenzhen, he sent two chefs from far away to Hangzhou West Lake to learn cooking. After the two chefs learned to repay Hui, Su Dongpo asked them to imitate Su Dongpo's "braised pork with plum vegetables" and make it "braised pork with plum vegetables". It's really delicious, delicious but not greasy, and it's liked by many Huizhou people. It became a Huizhou banquet overnight.

Braised pork with plum is delicious and people like it very much. But do we all know the origin of this dish name? In fact, braised pork with plum is one of our traditional dishes. Its color is bright and its meat is soft and refreshing. Fat but not greasy. Dried plums can absorb oil. Therefore, everyone can eat some braised pork with plum vegetables to lose weight. This is a Hakka dish, and basically every Chinese restaurant will have such a dish, which is loved by everyone because of its attractive color, fat but not greasy mouth, sweet and delicious. It can be regarded as a big dish, and now it is also made into fast food, which is used in the take-away industry and is also favored by wage earners. I like this dish myself. It's sauce-flavored, spleen-invigorating and appetizing, but not greasy.

Some engineering workers or energetic workers like to eat this dish. The key is that the meat is hungry and the taste level is also conducive to the next meal. Secondly, the working class also likes this dish better. A group of people went out to order a meeting together. Because it is also a very valuable dish. Need food: 500g pork belly, appropriate amount of dried plum. Seasoning: onion, ginger, rice wine, soy sauce king, fermented bean curd, oil consumption, spiced powder. Production steps: soak the air-dried and moldy vegetables in advance and squeeze out the water for later use. Pour cold water into the pot, put pork belly into the pot, add ginger slices and winter shavings, pour some rice wine, boil over high fire, cook for 10 minutes before and after, and skim off the white foam on it. Take out the cooked meat, pour some soy sauce on the mutton while it is hot, and color it evenly. Then soak the pigskin downward in Lao Wang for 10 minute, and then dry it for later use.

Put two spoonfuls of fermented bean curd, one spoonful of rice wine, two spoonfuls of soy sauce, one spoonful of soy sauce, one spoonful of oil consumption and a little spiced powder into a bowl, mash and stir evenly for later use. Pour the oil into the pot, it doesn't need much oil. Put the pigskin face down in the pot, fry it gradually until the pigskin is golden and crisp, then roll the meat, fry it nearby, take it out and cut it into thick slices. Marinate the cut meat with the prepared sauce 10 minutes or so, and let the pork belly fully digest and absorb the juice before taking it out. Stir-fry the dry and moldy vegetables in a pot, then pour in the feed juice and cook it slightly. Then put the dried vegetables on the raw pork and steam in the pot for 90 minutes. After the braised pork is steamed, put the pot on the top of the bowl. Dragging plates and bowls with both hands, the braised pork was poured into the dish.