manufacturing method
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Braised pork (2 pieces)
Take pork belly, cut it into pieces with a thickness of 1cm, blanch it, blanch it in boiling water, then take it out, wash the floating foam, put the dried plums in a bowl, add various seasonings, evenly put the meat on the dried plums, and steam it in a cage for 30 minutes.
Steamed pork belly with green vegetables
1. a large piece of pork belly with skin, boil water, put it in and cook until it can be taken out with chopsticks. Make a small hole in the skin surface with a fork. The denser the holes, the better, so that the fried skin will be fluffy. Rub some soy sauce on the skin while it is hot.
2. Put a lot of oil in the pot, heat it to 70% to 80% heat (the smoke on the oil surface spreads in all directions, and the oil surface is calm), and put the whole piece of meat into the pot and fry it. It is best to cover it with a pot cover to avoid oil leakage and burns. Turn off the heat, fry the skin, remove and drain the oil.
3. Immerse the whole skin in water until it becomes soft, and then drain it.
4. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down and arranged in a bowl.
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5. Wash the plum vegetables, wash them with sand and chop them up. Heat the wok, stir-fry dried plum vegetables in a white pot (that is, without oil), and serve.
Stewed pork with brown sauce
6. Take a small bowl, put two pieces of south milk, mix white sugar, light soy sauce, rice wine, star anise powder and salt with a little water, adjust the taste according to your own taste, put oil in the pot, heat it, saute garlic, stir-fry plum vegetables, pour the juice into the bowl and bring to a boil. After cooking, pour the meat into a bowl and steam the bowl in a pressure cooker for about half an hour until the meat is soft and can be taken out.
7. Hold a dish in a bowl, turn it upside down, pour the juice out of the bowl, iron the edges of some dishes, and take out the bowl. Add some chicken essence, sesame oil and water starch and pour it on the braised pork. You're done!
note:
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1. When seasoning, you can also add a pepper or sour plum (sweet plum is also acceptable) to the juice, which is a bit sour and spicy to stimulate the appetite. It is more delicious to eat pork after every other meal. The plum vegetables at the bottom are soaked in oil juice, the greasy taste is absorbed, and the rice porridge is very appetizing.
Braised pork with plum vegetables 1, put a lot of oil in the oil and burn it to 70% to 80% heat (smoke on the oil surface spreads around)
2. soak the whole piece of meat with skin in water until the skin becomes soft, take it out and drain it. Mix salt with a little water, etc. According to yourself.
Adjust the taste, put oil in the pot, heat it, saute garlic, stir-fry plum vegetables, pour the juice into a bowl and bring it to a boil. After cooking, pour it into the meat bowl and put the bowl in the pressure cooker for ventilation.
3. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down and arranged in a bowl.
4. Take a small bowl, put in two pieces of milk, sugar, soy sauce, soy sauce, rice wine and star anise powder, steam for about half an hour, and take it out after the meat becomes soft.
5. Hold a dish in a bowl, turn it upside down, pour the juice out of the bowl, iron the edges of some dishes and take the bowl out. Add some chicken essence, sesame oil and water starch and pour it on the braised pork. You're done!