First of all, prepare plum vegetables, soak them early and wash them. When soaking plum vegetables, you can soak the dried vegetables in cold water for half an hour, clean the plum vegetables with tap water, rub off the salt outside, soak the plum vegetables in cold water for half an hour, and change the water halfway before soaking to prevent the plum vegetables from being salty after cooking. First put the pork belly in a pot with cold water, then add a few slices of ginger and a few onions to the pot. Add appropriate amount of rice wine to remove odor, bring to a boil and turn to low heat for 40 minutes. When the water boils, skim off the foam. Cut more garlic foam, and cut the washed dried vegetables into small foam for later use.
Braised pork is found in Hunan cuisine, Jiangxi cuisine and other regional specialties, but plum cuisine is the most widely spread among Hakka cuisines and one of the three famous Hakka cultural dishes in Cantonese Cuisine Hall. Together with bean curd and salted chicken, it is called "the three treasures of Anhui cuisine", which is almost a must-have delicacy for every banquet. Pour vegetable oil into the pot, heat the oil, and add raw pork when the oil boils. Fry the pork until it fades. If the pigskin is wrinkled, you can pick it up and drain it. Cut the fried raw pork into large pieces, each new drama is 8 cm long, 3 cm wide and 0.5 cm thick. Wash the plum vegetables and chop them with a knife.
Put cold water into cook the meat's pot, add the prepared seasoning and cook for 25 minutes until the meat can be completely pierced with chopsticks. Then turn off the fire, scoop up and clean, and dry the water for later use. Braised pork, as a seemingly inconspicuous dish on the Spring Festival dinner, is one of the essential main meals for everyone. It melts in the mouth, fresh, salty and slightly sweet, with rich juice and a hint of garlic, ginger and onion. It has long been turned into a soft layer of vegetable oil with a snap of the tongue, which is full of collagen fibers, not greasy or fat, soft and waxy.
Braised pork with red oil and plum vegetables. The sauce is red and bright, thick and delicious, the braised pork is smooth and mellow, the meat is crisp and rotten, fat but not greasy, and the plum vegetables are thick and fragrant. If you bite a piece and your mouth is full of oil, you will feel that it is not greasy at all. When the oil is removed from plum vegetables, pork belly will bring the fragrance of plum vegetables, and the collocation of plum vegetables and pork belly can really be said to be appropriate.