The ingredients are as follows: pork belly 1, dried plum 1, Shanghai green, 2 tablespoons of soy sauce, ginger 1, 5 cloves of garlic, cooking wine 1 tablespoon, sugar 1 teaspoon, proper amount of water, vegetable oil, water starch and a little soy sauce.
The specific method is as follows: Wash the pork, put it in a pot, add a big pot of cold water, then cook it slowly with low fire for about 10 minute, take it out and let it cool a little, then poke countless holes in the surface of the pigskin with a toothpick, then coat it with a layer of soy sauce, then take it out and widen the oil. When the oil temperature is 60% hot, fry the pork belly in the pot until the surface is brown! Soak the fried pork belly in clear water 1 hour to remove wrinkles, 1 hour, then take it out and drain it, and cut it into thick slices 1 cm! Soak dried plums in water for a few minutes, then stir-fry in a pot and season with cooking wine, sugar, salt and soy sauce. Take a bowl, put pork belly pigskin down, then spread dried plums and compact. Steam in the pot for about 1 hour. Steam and pour out the gravy. Spread the vegetables scalded with cold salt water on the edge of the vegetables, with dried plums and meat in the middle. Thicken the gravy and pour it on.
Practice 2: Braised pork with dried plum vegetables.
The ingredients are as follows: pork belly 300g, dried plum 30g, salt 1 teaspoon, onion 1, ginger 1, star anise 2, cinnamon 1, 60ml braised juice and a little vegetable oil.
The specific method is as follows: cut pork belly into pieces, put star anise, cinnamon, onion and ginger into seasoning bag, soak dried plum vegetables, wash and drain, stir-fry pork belly until the surface is yellow, add appropriate amount of Lee Kum Kee braised juice, stir well, add dried plum vegetables, seasoning bag, salt and hot water, then cook over high fire 1 hour, and turn to high fire to collect juice!
Practice 3: steamed stuffed bun with dried plum.
The ingredients are as follows: 240g of high-gluten flour, 200g of low-gluten flour100g, 200g of pork stuffing, 5g of dried plums100g, 5ml of yeast (dried), 40g of corn starch, 5g of salad oil, 2 tablespoons of soy sauce, 5 crystal sugar and 65438 onions.
The specific method is as follows: high gluten flour+low gluten flour+sugar+yeast, slowly pour in clear water, stir into snowflakes, and then knead into a big ball. Knead the crushed flour and edible oil into small balls, relax for 10 minutes, knead the big and small balls into a ball, knead until smooth and warm, and ferment until the finger holes do not rebound and the dough surface is flocculent, that is, complete dough fermentation! In the process of dough fermentation, prepare stuffing, wash dried plums with clear water, remove lumps and stems, chop onions, ginger and garlic into foam, add a little oil to the pot, stir-fry minced onions and garlic to get oil, then pour in dried plums, stir-fry, add soy sauce and rock sugar, stir-fry with light soy sauce, add water not exceeding the amount of food, and stew. Knead into long strips, divide them into equal parts, knead them round and flatten them, roll them into steamed buns with thin sides and thick middle, steam the curtain, brush a thin layer of edible oil to prevent them from sticking to the pan, let them stand for 20 minutes, and steam them on high fire 18 minutes!