Speaking of braised pork with dried plum, I have a say! Dried plum meat is a classic dish in Shaoxing. This dish is essential for every family's table. Usually, my mother-in-law often cooks plum braised pork for us. Next, I'll tell you about my mother-in-law's home-cooked version of prunes.

My mother-in-law will prepare a square piece of pork belly. Dried bamboo shoots are dried at home. Dried bamboo shoots are more delicious than dried plums. Cooked with dried bamboo shoots, there will be traces of fresh bamboo shoots

First, put the pork belly in a pot, put it face down in cold water, add ginger slices, remove the fishy smell of onions, and blanch until it is solidified.

Then, take out the cooked pork belly and trim it with a knife to make it look square.

Then, pour more oil into the pot, because the pork belly should be fried to golden brown in the pot, so as to make the braised pork taste tender. Take it out after frying, drain the oil and let it cool. After the pork belly is cooled, slice the pork belly with a knife. It should be noted that the bottom of the belt cannot be cut off.

Next, prepare a plate. First, put the pork belly on the plate with the skin facing down. Spread the soaked dried bamboo shoots and dried prunes on and around the pork belly. Then cover the cooked dried prunes with the plate and steam them in a big stove for as long as possible, so that you can better taste the dried bamboo shoots and dried prunes in braised pork.

The last step is to take out the two plates with dried plum braised pork from the big stove and put them aside to dry for a while after steaming. After cooling, turn the plate originally covered on the braised pork with dried plums upside down, and the delicious braised pork with dried plums is finished. Braised pork with dried plum is so tender that I can eat three or four pieces at a time!

The above is my answer! I hope it helps you!

Use pork belly, make it now and eat it now.

Hello everyone, welcome to my food question and answer. I am the creator of the food field: "Focus on food and make life more interesting."

How to cook braised pork with plum vegetables to taste good? Life is alive, whenever the kitchen fire is lit, the aroma is diffuse, the taste of home is implanted in the depths of the brain, and the beautiful taste flows on the dining table, interwoven in the cold and warm world. Today, I will share with you a classic dish-braised pork with plum vegetables. Plum vegetables are delicious and the meat is delicious. At the same time, they need to be fat but not greasy, especially when served, so they are widely circulated. The indispensable ingredients are: plum vegetables and pork belly. Because of the long-term pickling, the unique fragrance of plum vegetables is fermented. After cooking for a long time, the taste is completely integrated into the meat to achieve the best effect.

Detailed production technology of braised pork with plum vegetables

* Main ingredients: 60g of dried plum, 500g of pork belly, 4 dried peppers, onion10g, ginger slices10g, a little cinnamon, star anise, fragrant leaves and dried peppers, salt, chicken essence, cooking wine, light soy sauce, sugar and water starch.

* Production technology: (1) First, boil the steam in the pot, put down the pork belly skin, and dry fry it until it is brown. The purpose of this is to remove pig hair on the surface of pork belly and remove some peculiar smell. The standard of pork belly selection is: three points fat and seven points thin, the best effect. (2) Pour clear water into the pot, add pork belly, scallion, ginger slices, dried peppers and cooking wine into the cold water, turn to low heat, continue to cook for 10 minute, then skim off the floating foam, take out and rinse off for later use. Boiling pork belly with cold water can make the blood in pork belly ooze out and help to remove fishy smell. If boiled water is added, the skin of pork belly will shrink sharply, and the blood inside will not be discharged, so it can only be deposited inside.

(3) Soak the dried plums in clear water for three hours until they are soaked thoroughly, clean them, and pick out impurities for later use. (4) Boil the pan to dry, pour in oil, add onion and ginger, stir-fry until fragrant, then add spices, stir-fry dried chilies for a while, add dried plums, stir-fry until fragrant, add enough water, add soy sauce, soy sauce and white sugar, turn to low heat, and cook until the juice is thick, so that the flavor of the ingredients can be completely absorbed and blended. Then pick out the spices and residues and leave the dried plums for later use. (5) The pork belly is wrapped with a layer of soy sauce, evenly smeared and colored, and marinated for ten minutes, so that the pigskin surface is evenly colored. Then pour enough oil into the pot, the oil temperature is 50% hot, add pork belly, fry until the surface is golden and the skin shrinks, and fry some oil at the same time. Then cut into pieces with uniform thickness. Take a pot with pigskin face down, put it neatly on the plate, then pour in dried plums and soup, wrap it with plastic wrap, and poke the hole with a bamboo stick to breathe. Then put it in a pressure cooker, grab the SAIC engine, and turn to low heat for an hour. Soft and rotten.

(6) Take the plate out of the pressure cooker and pour out the soup for later use. Then put the meat upside down in a bowl. (7) Boil the steam in the pot, pour the soup to boil, pour a proper amount of raw flour to thicken it, and finally pour it on the pork belly. (8) decorative plates. I hope you will like this work. See you next time. Note (1) When cooking braised pork with plum vegetables, you must blanch it first, so as to effectively remove the fishy smell from the meat. (2) When the pork belly is colored, it can be evenly tied on the surface with toothpicks or needles, which is convenient for coloring and tasting.

After cooking for a long time, enjoy it quietly. There is always a dish that warms people's hearts. No matter how time passes, keep the food and the beautiful scenery will always accompany you!

-This article was created by the tip of the tongue-liuchu, original production, and unauthorized processing and copying are prohibited-

How to cook braised pork with plum vegetables? Want to make the meat crisp and rotten, fat but not greasy?

Ingredients: pork belly, dried plum, onion, ginger onion, star anise, fragrant leaves, white pepper, starch, sugar, soy sauce, soy sauce and cooking wine.

Step 1: Soak 80g dried prunes in cold water 1 hour, wash repeatedly to prevent sand residue, wash and chop.

Step 2: Put the pork belly with skin in a cold water pot, add 3 slices of ginger, 3 slices of fragrant leaves, 2 star anise, 3 tablespoons of cooking wine and onion, boil over high heat and turn to medium heat for about 20 minutes, so that chopsticks can easily penetrate into the pork belly.

Step 3: Take a plate, pour in 2 tablespoons of soy sauce, add the cooked pork belly, spread the soy sauce evenly, and punch holes in the pork belly skin with a needle or toothpick.

Step 4: Color the meat evenly with soy sauce, and then let it stand and dry.

Step 5: Turn on a small fire, pour the oil into the pot (the amount is flush with the meat), put down the pork belly skin, cover it with a small fire and fry slowly for 3 minutes (be sure to cover the pot in time to avoid spilling hot oil). Take out the fried pork belly and soak it in cold water 10 minute. Pigskin is wrinkled after soaking in water, so it can be cut with a little Microsoft.

Step 6: Add 1 tbsp of soy sauce, 2 tbsp of soy sauce, 1 tbsp of sugar and 1 tbsp of white pepper into the bowl, mix well to form a paste, pour the seasoning on the meat slices and between them, and let it stand for a while.

Step 7: Saute a little shredded ginger with base oil, add dried plums, stir well, pour in the remaining sauce, and collect the juice over low heat. Put the pork belly skin down in a deep bowl, then spread the fried dried plum vegetables on the pork belly, flush with the mouth of the bowl, and press tightly.

Step 8: After the water in the steamer is boiled, put it into the steamer and steam it on medium and small fire for 1.5 hours.

Step 9: Take it out, pour the excess soup in the bowl into the wok, bring it to a boil with low heat, and thicken it with a little starch water for later use.

Step 10: Take a plate, cover it on the bowl, quickly turn it over, pour it on the plate, remove the bowl, pour in the thickened soup, sprinkle a little chopped green onion, and buckle the meat with plum vegetables!

Tip: 1, the pork belly skin must be pierced with small holes to facilitate the taste, and it can be fried loosely in the later stage.

2. If you don't pursue frying tiger skin, you don't need to fry pig skin, which is more convenient and simple.

If you are good enough, you don't need to put the pork in the refrigerator one day in advance.

4. When frying pigskin, be sure to cover the pot cover, be careful that the oil collapses and keep pressing the pot cover.

Writing delicious food in the middle of the night makes my mouth water through the computer screen, not to mention braised pork with plum vegetables. I'm so hungry. ......................................................................................................................................... cut the meat first/ Kloc-0/8cm, width 15cm, burn the peeled side of the meat with fire, then brush it with cold water, put it in a pot and cook it, skim off the floating foam and take it out. Then put a piece of aniseed, a piece of ginger onion, 20g white wine and 5g salt into the pork belly, cook for 8 minutes, and take out one side of the meat with skin. When the oil temperature in the cold pot rises to 6-7 layers, put the mutton string on the oil pot with long chopsticks. Open the pot with a lid to avoid scalding. Fry the meat 1 to 2 minutes. When the meat is cold, cut it into thin slices and put it in a big bowl with the skin facing down. Then put the fried plum vegetables on it. Add 30g fermented milk, south milk 15g, Donggu Yipin 50g, white sugar 10g, chicken essence 10g and soy sauce 5g into a large bowl, stir these ingredients evenly, put them on the plum vegetables, then steam them in a steamer for one hour, and then steam them out of the pot for one hour. Buckle the bowl on the basin, with the plum vegetables facing down and the meat on it. Put some starch on the juice and pour it on the meat.

How to cook braised pork with plum vegetables? Want to make the meat crisp and rotten, fat but not greasy? Braised pork with plum vegetables is a traditional delicacy, with rich flavor, bright red color, soft and waxy taste, fat but not greasy, and it is especially enjoyable to eat meat with a big mouth. The practice of braised pork with plum vegetables is complicated and requires many steps. The purpose is to make meat taste fragrant, fat and not greasy. Generally, it goes through the steps of boiling-coloring-frying-steaming. Braised pork with plum vegetables does have different tastes and practices, and rock sugar is generally put in the sweetness. Here, I will share the method with you.

food

Pork belly with skin, dried plums

condiments

Ginger, onion, soy sauce, soy sauce, star anise, cinnamon, fragrant leaves, white sugar, white pepper, cooking wine, white sugar.

-Start making-

1. Wash pork belly, boil a pot of water, add onion and ginger slices, and blanch pork belly with cold water. Boil 10 minute. Turn once in the middle.

2. Take out the blanched pork belly, quickly prick some small holes in the pork belly skin with a thick needle or toothpick, pour some soy sauce on the plate, evenly spread the soy sauce on the pork belly, then marinate the pork belly face down for 10 minute, and then put it on the drying net to control the moisture. (note, be sure to dry it, because it will be fried later. Humidity will increase the chance of frying oil, which will be very dangerous. )

3. Pour the skinless oil into the pot and fry the skin face down until golden brown. In order to prevent oil leakage, it is necessary to cover the pan when frying.

4. Cut the fried meat from the skin, cut it into thick slices of about 1 cm, mix a bowl of juice with soy sauce, white sugar, soy sauce, cooking wine and white pepper, evenly spread it on each piece of meat, and prepare dried plums during the pickling process.

5. Soak the dried plums for five minutes, clean them and squeeze out the water. Leave a little base oil in the pot, add ginger slices, star anise, cinnamon and fragrant leaves, stir-fry with low fire, then add dried plums, stir-fry, pour the juice left after just smearing the meat and appropriate amount of salt, stir-fry evenly and turn off the heat.

6. Put the cut and marinated meat in a large bowl with the skin facing down, stuffed with freshly fried dried plums around and at the top, and put it in a steamer to steam for 70 minutes on medium and low heat. After cooking, prepare a big plate, face to face, turn it over quickly and buckle the meat in the plate.

Braised pork is a common hard dish on the table. Delicious because it is fat but not greasy, the meat is soft and rotten, and the flavor is rich. It is delicious with steamed bread and rice. Flounder personally likes salty taste. Next, the flounder will introduce the specific practice.

1. Material: pork belly 500g, dried plum 60g, star anise 1, soy sauce 1 tablespoon, onion 1, sugar 10g, soy sauce 1 tablespoon and ginger/kloc-.

2. Choose the layered pork belly.

3, cut into large pieces suitable for your bowl size, usually cut into two large pieces.

4, the dry pot is heated, and the pigskin is put down and branded in the pot by hand. Scrape the paste with a knife and rinse it with water.

5, cold water into the pork, add 1 small onion, 2 slices of ginger, 1 tablespoon cooking wine, boil and skim off the foam.

6. Cook on low heat 15 minutes, and you can basically fish it out with chopsticks.

7. Punch holes evenly on the skin with a fork and dry the skin with kitchen paper.

8. Apply a layer of soy sauce evenly on the skin, color the skin, then apply the upper layer of honey and put it in a ventilated place to dry the epidermis.

9. Wash dried plums with cold water in advance to control moisture.

10, put a few slices of ginger in a hot pot and stir-fry until fragrant, then pour in dried plums and stir-fry a few times.

1 1, then pour 1 tablespoon cooking wine, add 1 star anise, 1 tablespoon soy sauce, half a spoonful of soy sauce, and add appropriate amount of boiling water.

12, sugar 10g, salt 1 tsp, and half a tsp of chicken essence. You can taste dried prunes before adding salt. Considering that meat should absorb salt, it should be more salty than usual dishes. Cook over medium heat until there is almost no water in the pot.

13, add cooking oil to the pot, and the amount of oil should not exceed the meat. When the oil temperature is 70% hot, put the meat in.

14, the skin is fried in the pot for about 30 seconds, and it will turn brown soon. Turn it over and fry it until it is brown all around.

15, the fried meat pieces are quickly soaked in cold water for about 15 minutes, and the epidermis bubbles into tiger skin.

16, cut the meat into pieces of about 4 mm, put it in a bowl, add the fried prunes, and steam for 60 minutes.

17, the bowl is upside down on the plate, and the soup is poured into the pot to make a little thin. Remove the bowl, pour it on the meat, sprinkle with chopped green onion and serve.

Braised pork with plum vegetables: wash the plum vegetables, soak them in clear water for half an hour, then pick them up and drain them. Wash the pork belly, cut it into large pieces, cook it in a pot until it is 80% cooked, take out the pork belly, put a layer of soy sauce on the skin while it is hot, and tie a lot of holes in the skin with bamboo sticks.

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.

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

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

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

Take out the braised pork with plum vegetables, cover the noodles with a plate, press the dishes with both hands, turn the plate over quickly, and then pour the excess soup into the pot, thicken it with water starch and pour it on the braised pork.

I believe many people have eaten braised pork with plum vegetables. Braised pork with plum is a very famous traditional dish, with bright red color, soft and waxy taste, delicious and not greasy. Braised pork with plum vegetables is very simple. Every step of meat selection, processing and steaming is very important.

Braised pork with plum is a famous traditional dish. The color is bright red, soft and delicious, melted in the mouth, fat but not greasy, and it is very popular with everyone. I also like to eat braised pork with plum vegetables. I'll order this dish when I go to a restaurant for dinner. No matter what banquet, there will be braised pork with plum vegetables, which is very popular with everyone. Let's share how to do it. Want to make the meat crisp and rotten, fat but not greasy?

First, the method of braised pork with plum vegetables 1. Ingredients: pork belly, dried plum, ginger, onion, pepper powder, yellow wine 15g, chicken essence 5g, salt 3g, soy sauce 5g, soy sauce 8g, south milk 15g, sugar 10g, oyster sauce.

2. Prepare a piece of fat and thin streaky pork and scrape the skin of streaky pork for later use. Dried prunes should be soaked for several hours in advance. Put pork belly in cold water, add ginger slices, scallion and yellow rice wine, bring to a boil over high fire, skim the floating foam, turn to low heat for 25 minutes, take it out after cooking, and dry the water with kitchen paper.

3. Make a small hole in the pigskin with a toothpick or fork, color it with soy sauce while it is hot, evenly spread it, boil the oil in the pot, add a little oil to the pot, and fry the pork belly in the pot at 60% temperature. When frying, cover it with a pot cover, fry the pork belly into golden brown, take it out and soak it in cold water for 20 minutes.

4. After soaking, cut the pork belly into pieces with uniform thickness, prepare a bowl of sauce, add oyster sauce, yellow wine, chicken essence, salt, southern milk, soy sauce and white sugar to the bowl, stir well, put the pork belly into the bowl, grab and stir well, marinate well, prepare a steaming plate, and put the skin down on the plate.

5. Wash and drain the dried plums, burn oil in the pot, add minced garlic and stir fry, then add dried plums and stir fry evenly, add pepper powder, salt and soy sauce and put the fried dried plums on the pork belly.

6. Pour the juice of the bacon on it, steam it on the pot, start counting when the water boils, and steam it on low heat for an hour. When the time is up, take out the steaming tray and buckle it upside down. A delicious braised plum dish is ready.

Second, the braised pork with plum vegetables is crisp and rotten, fat but not greasy. Tips 1。 The selection and treatment of braised pork with plum vegetables is very important, crisp and rotten, fat but not greasy. To choose fresh and fat pork belly, clean the pork belly and cook it in cold water, and master the cooking time and temperature, so that the braised pork with plum vegetables is crispy and rotten.

2. When cooking braised pork with plum vegetables, the meat must be fried. This step is very important. In the process of frying, you can fry the excess oil, so that the braised pork with plum vegetables will not be greasy and the juice is also very important. The proportion should be well controlled, the steaming time should be sufficient, and the heat should be well controlled. The braised pork with plum vegetables made in this way will be crisp, fat and not greasy.

Summary: Braised pork with plum vegetables is ready. The color is bright red, soft and delicious, and the meat is crisp and rotten, fat but not greasy. It has an appetite at first sight. The method is also very simple. It's delicious and affordable when cooked at home. As long as you master the skills, the braised pork with plum vegetables is crisp and rotten, fat but not greasy. You can try it if you like.

Ingredients: 500 grams of pork belly, super plum 120 grams.

Seasoning: rapeseed oil 800g, salt 3.2g, chicken essence 2g, black pepper 1.5g, soy sauce 12ml, minced garlic 10g, Jiang Mo 10g, fragrant leaves 3 slices, star anise 1 slice and cooking wine 20ml.

Exercise:

1. Wash the pork belly first, then supply water at the bottom of the pot, add fragrant leaves, star anise, ginger slices and cooking wine, then blanch the pork belly in water and then blanch it in cold water for later use.

2. Grease the bottom of the pot, add pork belly and fry until golden brown (generally fried pig skin side), then cool it into tiger skin, remove excess oil, and finally cut it into 0.8 cm thick for use.

3. soak the dried plums, then wash them, remove all the sand, and then drain them for later use.

4. Put oil in the bottom of the pot, add Jiang Mo, minced garlic and dried Chili powder, stir-fry until fragrant, add dried plums, and add salt, pepper and monosodium glutamate to serve.

5. Put the dried plum on the bottom of the plate, and then put the chopped pork belly on it.

6. Finally, boil the fresh soup at the bottom of the pot, add salt and soy sauce to boil, pour it on the pork belly, steam for 40 minutes on high fire, and sprinkle with chopped green onion.

Braised pork with pickled mustard tuber

Six tips:

1. Dried plums must be washed several times, or they will not taste good with sand.

2. choose pork belly, and it is three points fat and seven points thin, the most fragrant, not greasy at all.

When frying pork belly, you must stir-fry it with great fire, so that the fried skin is the most fragrant and refreshing.

4. Fried pork belly. Be careful of oil leakage. It is recommended to cover the pan and fry.

5. Be sure to add some fresh soup. It can be that braised pork with plum vegetables tastes better. If you don't add it, it's gone!

6. It is really recommended to put the braised pork with plum vegetables for more than 6 hours. Steamed food is the most delicious.

Braised pork with pickled mustard tuber

This is the way to teach you how to buckle meat with plum vegetables today. It tastes good. Both old people and children like it. A spoonful of dried plums can eat a bowl of glistening rice!