"Dried plum" is a popular dried vegetable in the south, and it is also one of the favorite foods of Hakka people. It was first spread overseas by Hakkas and was deeply loved by overseas Chinese. There are many ways to make dried plums, such as braised pork with dried plums, steamed fish with dried plums, roast chicken with dried plums and so on. In my previous diary, I made "Braised Pork with Plum". Today, I will make another "roast pork with prunes". This dish looks ugly, but its rich taste is very attractive. It tastes good and satisfying! "

Label: slightly spicy for one hour.

condiments

Dried plums (50g) Pork belly (500g)

condiment

Dry Chili peppers (5 3g) star anise (3g) onion segments (20g) ginger slices (20g) crystal sugar (25g) yellow wine (25g) soy sauce (15g) soy sauce (5g) salt (2g) chicken powder (2g) clear water (appropriate amount).

kitchenware

not have

1 main raw materials.

2 Cut pork belly into pieces the size of mahjong tiles.

Dried prunes swell in hot water.

Then, wash the soaked dried prunes repeatedly to remove the sediment.

5 Pork belly is put into the pot with cold water, then boiled with strong fire, boiled with clear water for 5 minutes, and fished out.

6 Stir-fry the spoon over high heat, add a little base oil and stir-fry the star anise.

7 Then stir-fry the rock sugar until it melts into light amber.

8 Stir-fry the rock sugar to amber, then add the cooked and drained pork belly and stir-fry.

nine .....

10 Stir-fry the meat until golden brown, then add the dried Chili, onion and ginger slices and stir-fry.

1 1 Stir-fry onions, ginger and peppers, and then stir-fry dried plums.

12 Stir-fry dried plums until they are dry and fragrant, then cook them in yellow wine and stir them evenly.

13 and then pour in soy sauce and mix well.

14 stir-fry, pour in boiling water, cover the lid and stew for 40 minutes.

15 stew the meat for 40 minutes, collect the juice on high fire and sprinkle a little salt to taste.

16 Add about 2g chicken powder and stir well.

17 The soup can be cooked after it is collected.

18 the characteristics of this dish; The meat color is bright red, the plum vegetables are brownish red, the aroma is rich, the meat is soft and rotten, the salt is fresh and palatable, and the taste is excellent.

Tip:

1, pork belly should be fresh and sour, and the meat pieces should be cut evenly, and the size is similar to that of mahjong tiles.

2. After the dried plums are soaked, they should be washed repeatedly until there is no sediment and no salty taste.

3, making braised pork dishes, it is best to use rock sugar and yellow wine. After the finished product comes out, the meat will be red and bright, fragrant, beautiful and delicious.

4. The time of stewing meat depends on the tenderness of the meat, and the tender pork can be stewed for 40 minutes.