Recipe introduction: Braised pork with plum vegetables has been cooked several times. Because I did it relatively few times, I was praised every time. I think the main thing is that pork belly and plum vegetables are just right. Maybe greasy pork belly needs dried plums to relieve absorption, and the salty taste of dried plums needs the oily smell of pork belly. After this, the meat is soft but not rotten, fat but not greasy, and the plum vegetables are rich and fragrant. The flavors of the two are intertwined on the tip of the tongue. It's really a perfect couple's version of speculation and tacit understanding, which makes you absolutely a dish to eat together. Braised pork with plum vegetables is a traditional specialty of Huizhou, which has a long reputation and a beautiful legend. During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he sent two famous chefs to Hangzhou West Lake to learn cooking skills. When the two chefs returned to Huizhou, Su Dongpo also called it "Dongpo Braised Pork" and imitated Hangzhou West Lake to make "Braised Pork with Plum Dishes", which was really delicious, refreshing and not greasy, and was welcomed by Huizhou citizens and became Huizhou. This dish is characterized by mainly using Lee Kum Kee garlic and lobster sauce (it is estimated that his family will consider giving me some advertising fees), because most of the seasonings contained in it are available, saving time and effort. This dish is suitable for parties, family dinners or guests, because it takes at least an hour and a half before and after; The weight is also large, suitable for 8- 12 people.

material

Ingredients:1000g pork belly, .20g prune,

Seasoning: (1) 3 onions, ginger 1 slice, cooking wine 1 tablespoon, (2) cooking wine 1 tablespoon, sugar 1 tablespoon, soy sauce 1 tablespoon. Mix all in a small bowl. It tastes good, so use it instead), 2 tablespoons of sugar, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1/8 tablespoons of ginger powder or 1/4 of ginger juice, all in a small bowl and mix. (4) Spare vegetable oil.

working methods

1. Slice pork belly and soak prunes in warm water 10- 15 minutes.

2. Blanch pork belly and seasoning (1) in boiling water in a large pot.

3. Take out the pork belly, and then spread soy sauce evenly on several sides of the pork belly to color the meat.

4. Pour the vegetable oil into the rice cooker. After the pork belly is fried in a pot with medium-high heat, take out the pork belly and let it cool slightly.

5. At the same time, take another pot, pour in a little oil, pour in the soaked dried prunes and seasoning (2), stir fry for a while, take it out and put it on a plate for later use.

6. Use kitchen paper to remove the excess oil from the pork belly, and then cut it into thin slices. Each piece is about 8 cm long, 4 cm wide and 0.5 cm thick.

7. Take a round bowl and evenly coat it with a layer of seasoning (3) to make the paved meat slices more colorful.

8. In a round bowl, put 1/3 dried plum vegetables at the bottom of the bowl, and spread the sliced pork belly neatly on the dried plum vegetables to form a windmill shape. Spread a layer of seasoning (3) evenly on each layer of meat, so that the steamed meat will have more flavor, and so on, spread three layers of meat.

9. Finally, spread a circle of dried plums around the bowl, and then pour the remaining seasoning (3) on the outermost layer of meat and dried plums.

10, drain water from the cauldron, soak the bowl13 in water, turn to medium heat and steam for 50-60 minutes until the meat is soft and rotten. Or steam on water for a while.

1 1, take out the juice after steaming, pour it directly into a bowl, and then take out the juice. Do this once, it will taste better.

12, take the juice, put the meat on a big plate, and put the dried plum vegetables around the meat.

12, pour the raw juice directly on the meat, or pour it into a pot, add some raw powder water and thicken it on the meat.

skill

1, pork belly should choose the ratio of lean meat to fat meat of 2: 1, which is better.

2. Sliced pork belly is about 8 cm long, 4 cm wide and 0.5 cm thick, not too thick.

If you like salty things, you can add some salt to the seasoning.

4. When spreading the meat, be sure to evenly coat the seasoning (3) on each layer, so that each layer of meat can taste delicious.

5. Pour out the juice in step 1 1, and then take the juice, which is more tasty.

6. When steaming meat, cover the lid tightly and judge the maturity in time.