Braised pork with plum vegetables, which is often called boiled pork, has many names because of different regions. It is characterized by bright red sauce, delicious soup, smooth and mellow braised pork, fat but not greasy, and soft and mellow food. When you chew a piece and your mouth is full of oil, you will think it is not fat at all. Plum vegetables absorb oil, and pork belly will bring the fragrance of plum vegetables and the mellow fragrance of pine nuts. The combination of plum, pine nuts and pork belly is really just right. How about braised pork with plum vegetables? How to make braised pork with plum vegetables more fragrant? The following dining area will show you how to make braised pork with plum vegetables. The method of braised pork with plum vegetables is a recipe. Ingredients: carefully selected plum core, pork belly, soy sauce, peanut oil, onion, ginger, garlic, star anise, soup, white wine, salt, soy sauce, sugar and water starch. Production method: 1. Soak the cabbage core in clear water until it is fresh and light, and cut the plum into several sections for later use; 2. Scrape the pork belly skin, cook it thoroughly in a soup pot, take it out, put a layer of soy sauce on the skin while it is hot, put it down, fry it in a hot peanut oil pot, fry it until it is cooked, take it out, soak it in a clear water basin, and cut it into large pieces with a thickness of three to four millimeters; 3. Wash the pot and inject peanut oil. After onion, ginger, garlic and star anise are not fried, add pork belly and fry for a while, then add soup, liquor, salt, soy sauce and sugar. When the soup is boiled, move it to low heat until it is stewed. 4. Then take out the cooked pork belly, put the inside (with skin at the bottom) evenly in a bowl, spread a layer of plum slices on it, then pour the original soup and steam it thoroughly in a cage. When picking up vegetables, pour out the original soup, turn the meat upside down and buckle it on the plate. The original soup tastes good to boil, thicken it with water starch, pour it on the meat, and buckle the meat with plum vegetables. Characteristics of dishes: rotten and fragrant meat, salty and slightly sweet, fat but not greasy. The second formula of braised pork with plum vegetables is raw materials: pork belly 1000g, plum vegetables 150g, lobster sauce 15g, red fermented bean curd 10g, 5 slices of ginger, 5 slices of garlic, 1.5 tablespoons of sugar, and Sichuan pepper wine/kloc-0. Production method: 1. Scrape the pork, cook it with clear water until it is just cooked, take it out, and spread it evenly with 1/3 tablespoons of black soy sauce; 2. Heat the wok, add oil and cook until almost cooked. Put the meat in the oil, cover the pot and fry until there is no noise, pick it up, let it cool, cut it into pieces with a length of 8 cm, a width of 4 cm and a thickness of 0.5 cm, and put it in a buckle bowl to form a windmill. 3. Grind Douchi, garlic and red fermented bean curd into minced meat, put them into a bowl, add 1 tablespoon of Sichuan pepper wine, salt, white sugar, soy sauce and ginger slices, make into a flavor juice, pour it into the meat, and then put the whole bowl into a pot to steam for about 40 minutes and take it out; 4. Wash the heart of plum, cut it into pieces with a length of 3cm and a width of 1cm, mix well with white sugar and light soy sauce, put it on the meat, steam it for 5 minutes, take it out, filter out the original juice, then re-buckle the meat in a deep dish, boil the original juice, add raw flour and water, and pour it into the deep dish to serve the delicious braised pork of plum. Characteristics of cuisine: color, smell and fear, traditional Hakka cuisine.