2. Squeeze the washed dried plums dry; Add a little oil to the oil pan and fry the dried plum vegetables; Add light soy sauce (essence), dark soy sauce (color) and white sugar; (Note: the soup can be kept larger and can be kept);
3. Wash the pork belly and cut it into large pieces; Frying in an oil pan; When the surface is golden, the wrinkles are fished out;
4. Soak the fried pork belly in cold water immediately (it can make the meat soft and easy to slice);
5. Slice the meat as thin as possible and keep it scattered. Slices of meat are neatly stacked on the bottom of the big bowl, and the fried dried plums are covered on it, slightly pressed flush with the bowl;
6. Steam in the pot; Soak the soup of dried plums in the meat slices with steam; Steaming for half an hour or an hour, the longer the time, the more brittle the meat;
7. After steaming, first squeeze the soup out of the bowl and keep the soup; Then buckle the big bowl upside down on the plate and take it out;
Finally, pour the soup into the pot to boil, thicken it with water and starch, and pour it on the braised pork. This dish is ready!
1, put a lot of oil in the oil and burn it to 70% to 80% heat (smoke from the oil surface spreads around)
2. soak the whole piece of meat with skin in water until the skin becomes soft, take it out and drain it. Mix salt with a little water, etc. According to yourself.
Adjust the taste, put oil in the pot, heat it, saute garlic, stir-fry plum vegetables, pour the juice into a bowl and bring it to a boil.
After cooking, pour it into the meat bowl and put the bowl in the pressure cooker for ventilation.
3. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down and arranged in a bowl.
4. Take a small bowl, put in two pieces of milk, sugar, soy sauce, soy sauce, rice wine and star anise powder, steam for about half an hour, and take it out after the meat becomes soft.
5. Hold a dish in a bowl, turn it upside down, pour the juice out of the bowl, iron the edges of some dishes and take the bowl out.
Add some chicken essence, sesame oil and water starch and pour it on the braised pork. You're done!
[Ingredients] Pork belly [Accessories] Dried bamboo shoots, cabbage, onion and ginger
[Seasoning] Edible oil, salt, monosodium glutamate, soy sauce, yellow wine, starch and sugar.
1. Wash and blanch pork belly, put the whole piece into a pot, and add water, soy sauce, sugar, yellow wine, onion and ginger.
After boiling, heat it to the highest color with low fire, remove it and let it cool for later use. Then put the dried bamboo shoots in a pot and cook for 12- 15 minutes.
2. Cut the cooked meat into 15cm square pieces, then batch them into a pagoda shape with a knife, and embed the dried bamboo shoots into the pagoda.
Steam in a cage for about 60 minutes, take it out and buckle it into a plate.
3. Put clear water in the pot, add oil, salt and monosodium glutamate after boiling, pour cabbage, fish it around the meat after cooking, thicken the raw juice with water starch and pour it on the meat.