2。 Squeeze the washed dried plums dry; Add a little oil to the oil pan and fry the dried plum vegetables. Add light soy sauce (essence), dark soy sauce (color) and white sugar; (Note: the soup can be left a little bigger) Take it out for later use; ?
3。 Wash pork belly and cut into large pieces; Frying in an oil pan; Until the surface is golden and the wrinkles are fished out. ?
4。 Soak the fried pork belly in cold water immediately (it can make the meat soft and easy to slice). ?
5。 Cut the meat as thin as possible and keep the meat pieces. .
Put the sliced meat neatly at the bottom of the big bowl, cover the fried plums on it, and gently press it until it is flush with the bowl mouth.
6。 Steam in the pot; Soak the soup of dried plums in the meat slices with steam; Steaming for half an hour or an hour, the longer the time, the more brittle the meat; I steamed for two hours, and the taste of plum vegetables was all in the meat, and the aroma was overflowing? .
7。 After steaming, first squeeze the soup out of the bowl and put it aside; Then buckle the big bowl upside down on the plate and take it out; Finally, pour the soup into the pot to boil, thicken it with water and starch, and pour it on the braised pork.
Dried plum is a common traditional dish in Lishui, Cixi, Yuyao and Shaoxing. There are dried mustard, dried rape, dried cabbage, dried winter vegetables and dried potherb. Most of them are made at home. Let the leaves dry and pile up yellow, then pickle them, and finally dry them and can them.
Dried prunes are yellow and black in oil, fragrant in taste, have the functions of relieving summer heat, clearing viscera, resolving food stagnation, treating cough, promoting fluid production and appetizing. Therefore, the residents of Shaoxing cook soup with dried vegetables every summer, which is inexhaustible. As for Shaoxing cuisine, "Sliced Dried Plum Meat" has been included in the China menu.