How to cook braised pork with plum vegetables? Why do some people use soy sauce to evenly spread the cooked skin? Braised pork is an indispensable delicacy at large and small rural banquets, and the value of meat depends on the brown, red and tiger skin markings on it. In addition to frying bubbles, this unique pattern also depends on the way the sauce is made. Every region has different tastes and practices. According to personal experience, it is most important to suit your own taste. If a novice wants to learn, it depends on the experience of an old master.

And Sichuan, Hubei, Jiangxi, Fujian, Taiwan Province and other places, all have the custom of braised pork. Although there are different ways to buckle meat, it is famous for its golden color, delicious smell, sweet taste and moist entrance. At first glance, it looks shiny, but it is fat but not greasy. My mouth watered when I heard the name of Huamei. This is definitely the grand finale of China New Year. The entrance is crisp, but not greasy. After all, it's as delicious as sausage and bacon.

When the meat is ready, wash the dried prunes, mix well with sugar and oil, put them on the meat, steam for 5 minutes continuously, take them out, then buckle the meat on a plate, mix the wet starch into fine Mao Mao rain, and a plate of sour prunes is ready. Pick up a piece of meat and taste it. Mmm, it's delicious, accompanied by the taste of dried plums. The meat is soft and rotten, and it tastes fat but not greasy. Pick some prunes and try them. They are also delicious. The sauce color is red oil, the soup is rich and delicious, the braised pork is smooth and mellow, fat but not greasy, and the food is soft and mellow. Plum blossoms absorb oil, and pork belly will have the fragrance of plum blossoms and the mellow fragrance of pine nuts. The combination of plum pine nuts and pork belly can be said to be just right.

Boil oil in the pot, and after the oil temperature is 70% hot, fry the processed pork belly skin. Cut the fried pork belly into pieces with a knife. Be careful not to cut it here. Spread the cut side of the pot with plum blossoms on the meat, and then cook for about an hour. Cooking time depends on the size of your meat. The bigger the meat, the longer it takes. That's how sauerkraut meat is made. You can try it if you are interested. However, it should be noted that before cooking, pork belly can be fried first and then steamed, so that the meat will be softer and taste better. Then, if you soak cold dishes, soak them in cold water. You can add some salt when soaking to make sauerkraut faster. Mastering these, you can make delicious, fat but not greasy sauerkraut meat.