Do you know how to cook braised pork with plum vegetables? In life, there are many ingredients, and different ingredients are made in different ways, and everyone's practices are different, which will lead to different tastes of the same dish. Here, I'll bring you the method of braised meat with plum vegetables.

How to cook braised pork with plum vegetables 1 1. Main ingredients

Pork belly, plum vegetables, fermented milk, onion, ginger and garlic, soy sauce, cooking wine, salt and rock sugar.

Second, the production steps:

1, selected ingredients. To cook authentic braised pork with plum vegetables, you must choose pork belly with fat and thin. Sir Zhong said that pork, pork belly with fat and thin is the best choice, and it must be peeled to taste better.

2. Add water to the pot, add the prepared pork belly, add onion, ginger and cooking wine, remove the floating foam after boiling water and cook for 15-20 minutes. Coat the surface of the meat with a layer of soy sauce and soy sauce to make the meat color uniform, and put it in a well-ventilated place to dry.

Tip: After the dried meat is dried, you must make holes in the skin with bamboo sticks before cooking, otherwise the water in the meat will explode after entering the oil pan, which will easily hurt people.

3. Heat the oil in the pot to 70%, fry the pork belly skin, fry the golden skin into golden brown, explode the skin, then take it out, cool it with clear water and soak it until it wrinkles. Then cut it into even large pieces.

4. Soak the dried plums in warm water 10- 15 minutes and wash them. Add oil, ginger, garlic and onion to a hot pot, then add dried plums and stir-fry until fragrant, and add some soy sauce, cooking wine, fermented milk and salt to taste.

5. Take a large bowl, pour a little oil and rock sugar and mix well. Put the cut skin face down on the plate, spread the fried plum vegetables on it and steam in the pot for 40-60 minutes until soft and rotten.

6, take out the plum vegetables and buckle the meat, which can be called the buckle meat. Heat a wok with high fire, cook the soup until it is thick, and pour it on the meat.

How to cook braised pork with plum vegetables II. First, raw materials:

Pork belly, sprouts (sprouts are packaged and sold in the market), onions, ginger, peppers, star anise and dried peppers.

Second, the production method:

1. Remove the thick streaky pork with a blade first, so that the braised pork is more beautiful. Chopped meat can be made into crisp meat and then cut into large pieces for later use.

2. Add water to the pot, heat it with high fire, add minced onion and ginger, add an octagonal and a little pepper, add pork belly when the water is slightly boiling, skim the floating foam after the water boils, then add cooking wine to remove the fishy smell, and finally cover the pot and turn down the fire, cook the meat. The time in cook the meat is about 30 minutes. We used cook the meat's time to soak bean sprouts to remove the salty taste.

3.30 minutes later, the pork belly is cooked, take it out with a colander, and then dry the moisture on the epidermis with a dry towel. At this time, we will prepare a little honey and dilute it with hot water, not too much honey, otherwise it will turn black when frying. Then evenly spread honey water on the skin and put it in a ventilated place to dry the water naturally. The drier the epidermis, the better the effect of frying tiger skin, and it is conditional.

4. Start frying the meat below and add oil to the pot. You can use the remaining oil from frying things and heat it with strong fire. The oil temperature is about 2 10 degrees, that is, when smoke rises, put the meat in the grate and put it in the pot. In order to prevent oil leakage from explosion, it can be covered with a pot cover. Put it in the grate to prevent the skin from frying black, and take it out after frying golden.

5, the following began to change the knife, pork belly cut into thick slices according to the size of the bowl, with a thickness of 0.4 cm. The cut meat should be thin and even. After a long period of high-temperature cooking, chopsticks will not be caught. I suggest you cut it coarsely and put the cut meat aside for later use. This method can be used to cook mustard meat, sufu meat, kelp meat and other dishes.

6. Let's start to deal with bean sprouts. Pour out the soaked sprouts and squeeze out the excess water by hand. Add oil to the pot and heat it up by fire. Then add star anise, pepper and onion ginger and stir fry, and then add the squeezed sprouts and stir fry. Because the sprouts are soaked in water, the water vapor is too strong and not fragrant enough. We need to stir-fry them and stir-fry the sprouts themselves until they are dry and fragrant.

7. Put the chopped pork belly into a pot, add 40g of seafood sauce, 30g of ribs sauce, 25g of oyster sauce and 2g of monosodium glutamate, remove the fishy smell with a little pepper, add 2g of white sugar to taste, and stir the sauce evenly to make each piece of meat stick to the sauce evenly.

8. According to the color of the mixed meat slices, add a proper amount of soy sauce for color matching, and then stir evenly. Use 120g mixed soy sauce for each catty of meat, put the skin of the meat slices evenly in a bowl, put the fried sprouts in a basin, add 10g soy sauce to adjust the color, then add onion ginger, a little star anise and pepper and stir evenly, and put the mixed sprouts in a bowl.

9. Let's start steaming on the fire. After the boiler boils, put the braised pork in the bowl into the steamer. The steaming time is 90 minutes. Remember to add water in the middle. Don't dry the pot. After 90 minutes, take the braised pork out of the cage and buckle it upside down on the plate.