Food preparation

Plum dried vegetables barbecue

Pork belly with skin, Ningbo dried vegetables, Shaoxing yellow wine, ginger, refined salt, Jiangnan soy sauce, broth, monosodium glutamate and white sugar.

Production steps

1, pork belly with skin. Cut 3 cm diced meat. Boiled water.

2. Set a fire in the wok. Add pork belly, white sugar, ginger slices and cooking wine (yellow wine) and fry until cooked. Add soy sauce to color, then add broth to boil, pour in dried plum vegetables, and simmer on low heat until crispy vegetables are soft. Add monosodium glutamate before serving. (Note: The food should be stuffy for about five minutes before serving. )

Exercise 2

Food preparation

Pork belly and dried vegetables

Production steps

1, pork belly cut into pieces, blanched and drained for later use. At the same time, wash, soak and drain the dried plums in a bowl.

2, oil pan, put a little more oil, add the pork belly and stir fry.

3. When the meat is about to paste, pour in the wine, stir fry a few times, then pour in the freshly soaked dried prunes, add sugar and continue to stir fry. After stirring evenly, add water to open the fire and cover the pot.

4, boring for 20 minutes, you can open the lid and take out the pot. (You need to stir fry several times in the middle)

Exercise 3

Food preparation

Ingredients: dried plums and pork belly.

Various methods of burning meat with dried plum (16 sheets)

Accessories: chopped green onion, ginger, garlic and red pepper.

Seasoning: cooking wine, soy sauce, salt, monosodium glutamate.

Production steps

1, pork belly cut into large pieces and marinated with cooking wine, soy sauce, ginger and garlic.

Stir-fry the meat in the oil pan until it loses its color.

3. Add a few red peppers of dried plums, add water to cover the pot, and medium heat. When the water is dry, add salt and monosodium glutamate to adjust the taste.

After the water is boiled, serve it on the table and sprinkle with chopped green onion, and you're done.