Braised pork with plum vegetables means prosperity, and this dish is indispensable for our family during the Spring Festival. Pork belly and plum vegetables are the main ingredients, and some onions, ginger and garlic will be added to the side dishes, so that they are fat but not greasy. Many of us have eaten this dish in restaurants. Pork belly can absorb the soup of plum vegetables and sauces evenly, which is really a perfect match.
Plum dishes are very popular in northern China. They are produced in southern Guangdong and belong to a kind of pickled food. Plum vegetables have a unique taste. Once we eat porridge together, plum vegetables are very nutritious, containing trace elements such as protein, sugar, iron, phosphorus and vitamins. Plum vegetables are cool and have the effect of clearing away heat and relieving summer heat. In addition, plum vegetables can also clean the bacteria in the liver, and medical research can also improve vision.
When you choose pork belly, you must choose pork belly with fat and thin, so that you won't feel greasy when you eat it, but you are still wanting more. Let's take a look at the steps and methods of making this delicious braised pork with plum vegetables, and show your talents to your family after learning.
Name of the dish: Braised pork with plum.
Ingredients: pork belly 350g, dried plum 100g, ginger 1, shallot 1, cinnamon, fragrant leaves, 2 tablespoons of white pepper, edible salt, sugar 1 tablespoon, a little sesame oil, water and 2 tablespoons of cooking wine. Proper amount of cooking oil and soy sauce.
Cooking steps:
1. First, we need to prepare all the above ingredients. After cleaning, ginger generally needs to be cut into shredded ginger and half into ginger slices. Scallion needs to be cut into chopped green onion leaves. Pork belly needs to be washed repeatedly with clear water, and then drained for later use.
2. Add a proper amount of water to the pot and put the pork belly into the pot with cold water. At this time, you need to add ginger slices, onion segments, cinnamon, fragrant leaves and cooking wine to the pot, and then cook for about 10 minutes. Take it out for later use.
3. Next, we need to add a proper amount of soy sauce to the dish, then stick a small hole in the pork belly evenly with a toothpick, smear and color it, and then soak the pigskin downward for about 1 1 minute. We'll take it out when it's ready.
We need to add white sugar, cooking wine, white pepper and edible salt to the remaining soy sauce and mix well.
You need to add the right amount of oil to the pot. When the oil temperature is 60% hot, turn on a small fire and slowly fry the pork belly to get tiger skin. Can be covered = prevent oil stains from splashing.
6. After frying, we cut the pork belly into thin slices and spread it evenly and neatly on the plate for later use.
7. Don't pour the bottom oil out of the pot. We need to stir-fry with shredded ginger and then stir-fry with plum vegetables.
8. Pour the prepared sauce into the pork belly, then press the fried plum vegetables on the pork belly and put them in the pot to cook 1 1 hour. If you like soft meat, you can cook it in a pressure cooker.
9. After cooking, you can eat it out of the pot and put it on the plate.