Braised pork with dried plum: pork belly, dried plum, oil consumption, soy sauce, sauce king, fermented milk, white sugar, water starch, pure honey, chopped green onion or onion, ginger foam, salt, chicken essence and vegetable oil; Practice: 1. Put a whole piece of pork belly in water and cook until it is 7~8 ripe. Evenly smearing a layer of pure honey after draining and pickling for 30 minutes; ; 2. Put the marinated pork belly in a pot and fry it until both sides are golden, pick it up and drain it, and let it cool; 3. Beat the juice with oil consumption, soy sauce, sauce king, fermented milk, sugar, chopped green onion, ginger foam, salt and chicken essence; 4. Cut the cold pork belly into pieces and arrange it neatly on the subcutaneous tissue meat in the bowl; 5. Pork belly slices are covered with dried plums, poured with juice and steamed 1 hour; 6. After steaming, pour out a part of the juice in the bowl, add water starch and boil it into a sticky state as the final juice; 7. Turn the pork belly of dried plum in the bowl over and put it on the plate, and pour the juice on it.
Braised pork material: pork belly 1 kg; 10 piece of ginger; Stewed juice 80g；; A small amount of oil: pork belly 1 kg cut into thumb-sized pieces, or 1cm slices, washed and dried. Don't cut it into large pieces, otherwise it will be difficult to taste. Cut the ginger into 2mm thick slices, put a little oil in the pot, heat the ginger slices in the middle, stir-fry until the ginger slices roll and fade, and the ginger fragrance escapes obviously (about 1-2min). Stir-fry the pork belly in a wok until the meat becomes discolored and oily (about 2-3min). Cook Lee Kum Kee's braised juice, stir-fry and color it, drain the meat, boil it, skim off the floating foam, and stew it on low heat 1 hour. Turn it over every three to five times to prevent the bottom from being burnt. Similar to 40min- 1 hour, the meat will be soft and rotten. If there is still a lot of juice, switch to juice and put it on a plate.