750g pork belly and100g prunes.

Ingredients 750g pork100g pickle.

Seasoning, salad oil, salt, star anise 1 block cooking wine,15ml light soy sauce, 30ml light soy sauce,10ml water starch, 2 cloves of garlic and 5g of sugar.

Seasoning, salad oil, salt, aniseed 1 cooking wine15ml soy sauce, 30ml soy sauce10ml water starch, 2ml garlic and 5g sugar.

The practice of braised pork with plum vegetables

The practice of braised pork with plum vegetables

1. Soak dried plums in clear water for 5 minutes, then rinse repeatedly until there is no sediment, break star anise into small petals, and chop garlic.

1 soak dried plum in water for 5 minutes, then rinse repeatedly until there is no sediment, break star anise into small pieces, and chop garlic.

2. Wash the pork belly, cut it into large pieces and cook it in a pot until it is 80% mature. Take out the pork belly, put a layer of soy sauce on the skin while it is hot, and tie many holes in the skin with bamboo sticks.

2. Wash the pork, cut it into large pieces, put it in a pot and cook it until it is 80% mature. Take out the pork and fish, coat a layer of black soy sauce on the surface of the fish skin while it is hot, and tie bamboo holes in the fish skin.

3. Dry the water on the pork belly, put it in the oil pan, fry until golden brown, with the skin facing down, and take it out after the skin bursts.

Dry the pork, put it in the pot, fry it head down until golden brown, take it out and explode the skin.

4. Soak the fried pork belly in cold water, and then cut it into thick slices of 1cm respectively.

4. Soak the fried pork in cold water, and then cut it into thin slices with a thickness of 1cm.

5. Pour a little oil into the pot, add star anise and minced garlic, stir-fry over low heat, add dried plums, add cooking wine, soy sauce, sugar, salt and a little water, and cover the pot and cook for 5 minutes.

5. Pour a little oil into the pot, add star anise and garlic, stir-fry with low heat and stir-fry. Add dried prunes, stir fry, add cooking wine, light soy sauce, sugar, salt and a little water, cover and cook for 5 minutes.

6. Put the pork belly in a bowl with the skin facing down neatly, put the cooked dried plum on it and steam it in a steamer for about 2 hours.

6. Stack pork belly skin neatly in a bowl, fill it with boiled kimchi and steam it in a steamer for about 2 hours.

7. Take out the braised pork with plum vegetables, cover it with a plate, press the upper and lower bowls and plates with both hands, turn the plate over quickly, and the braised pork with plum vegetables will be buckled in the plate, then pour the excess soup into the pot, thicken it with water starch and pour it on the braised pork.

7. Take out the pickled vegetables together with the pork, put them on the surface of the plate, hold the upper and lower vegetables with both hands, quickly turn the vegetables over, buckle the meat of the plum vegetables on the plate, then pour the excess juice into the pot, thicken the water starch and pour it on the pork.

Cooking 1. Dried plums have a lot of spun yarn, so be sure to soak them in water first, rinse them slowly several times and then clean them.

Cooking skills 1, dried plum vegetables have a lot of spinning, so we must soak them in water first and slowly rinse them for the first few times.