Ingredients: main ingredients: pork ribs (pork belly) (1000g) auxiliary materials: dried mushrooms (150g) and starch (broad beans) (5g).

Seasoning: Douchi (15g), ginger (5g), garlic (5g), sugar (20g), fermented bean curd (red) (10g), salt (5g), soy sauce (15g) and pepper (dried red tip). Manufacturing technology: 1. Scrape pork belly, wash it, cook it with clear water until it is only cooked, and take it out; 2. Spread the cooked skin with soy sauce evenly; 3. Stir-fry pepper, air-cool, and soak in rice wine to make Sichuan pepper wine; 4. Heat the wok on medium heat, put the oil in a slightly boiling state, fry the meat in the pot cover until it is silent, and take out and drain the oil; 5. Cut the drained and cooled meat into long pieces, each about 8 cm long and 0.5 cm wide, and put it in a bowl with the skin facing down to form a windmill shape; 6. Grind fermented soybean, garlic and fermented bean curd into paste, put them in a bowl, and add ginger slices, refined salt, soy sauce, Sichuan pepper wine and white sugar to make flavor juice; 7. Pour the prepared sauce into the meat, then put the whole bowl into a steamer, steam it with strong fire for about 40 minutes, then simmer it and take it out; 8. Wash plum vegetables and cut into pieces with a length of 3 cm and a width of 1 cm; 9. Mix the cut plum vegetables with white sugar and oil, put them on the meat, steam for 5 minutes, take them out and pour out the original juice; 10. Re-buckle the meat in the dish, boil the raw juice, and adjust the humidified starch into a thin sauce, and serve.

The practice of braised pork with Hakka plum, how to cook braised pork with Hakka plum, and the daily routine of braised pork with Hakka plum.

Material: pork ribs (pork belly) (1000g).

Accessories: dried prunes (150g) starch (broad bean) (5g). Seasoning: Douchi (15g), ginger (5g), garlic (5g), sugar (20g), fermented bean curd (red) (10g), salt (5g), soy sauce (15g) and pepper (dried red tip).

1. Scrape the pork belly, wash it, cook it with clear water until it is only cooked, and take it out; 2. Spread the cooked skin with soy sauce evenly; 3. Stir-fry pepper, air-cool, and soak in rice wine to make Sichuan pepper wine; 4. Heat the wok on medium heat, put the oil in a slightly boiling state, fry the meat in the pot cover until it is silent, and take out and drain the oil; 5. Cut the drained and cooled meat into long pieces, each about 8 cm long and 0.5 cm wide, and put it in a bowl with the skin facing down to form a windmill shape; 6. Grind fermented soybean, garlic and fermented bean curd into paste, put them in a bowl, and add ginger slices, refined salt, soy sauce, Sichuan pepper wine and white sugar to make flavor juice; 7. Pour the prepared sauce into the meat, then put the whole bowl into a steamer, steam it with strong fire for about 40 minutes, then simmer it and take it out; 8. Wash plum vegetables and cut into pieces with a length of 3 cm and a width of 1 cm; 9. Mix the cut plum vegetables with white sugar and oil, put them on the meat, steam for 5 minutes, take them out and pour out the original juice; 10. Re-buckle the meat in the dish, boil the raw juice, and adjust the humidified starch into a thin sauce, and serve.

How to cook braised pork with Cantonese Hakka plum dishes?

Guangdong Hakka plum braised pork main ingredient pickles 500g pork belly 1 000g accessories ginger 1 tuo pepper 3g onion 1 cooking wine 1 teaspoon pepper 1 teaspoon sugar 2 teaspoons vinegar 1 teaspoon soy sauce1teaspoon salt 6544. The practice of 8+0 teaspoons of Guangdong plum meat deduction is 1. Burn the skin, wash it, then cook it with clear water, and add ginger, pepper, onion, cooking wine and pepper. 2. Wash pickles and cut into fine grains.

Then stir-fry the steam in the pot and add some peppers. 3. When the meat is cooked, color it on the surface while it is hot (mix with soy sauce and vinegar, and then put it on the pigskin). 4. Burn the oil in the pot and fry the colored meat, mainly the skin. This process is very dangerous. Oil will explode everywhere. Remember to cover it. ) 5. Until the skin wrinkles and softens. 6. Dilute soy sauce, soy sauce, vinegar, salt, chicken essence, sugar and pepper noodles with water. The amount of each bowl is about one and a half to two spoonfuls. 7. Cut the meat into 6MM thick and put it on a plate. 8. Cover the pickles on the meat, spoon the prepared juice on the pickles, and then add the ginger rice. Steam in a cage, steam for two hours after SAIC, then take it out and let it cool, put it in the refrigerator, and steam for another hour the next day (because the first steaming is not as delicious as the second steaming).

How to cook the authentic Hakka plum dish braised pork? Cook by yourself today.

There are many ways to buckle meat with plum vegetables, and there are some characteristics in various places.

Common practice of braised pork with plum vegetables

Ingredients: Pork belly with skin1000g, dried plum (also called dried mold) 200g.

Seasoning: 20g soy sauce, 1000g clear oil (about 50g).

Practice: 1. Scrape the pigskin clean, put it in a cold water pot, cook it over high fire until it is 80% cooked, remove it, wipe off the water on the pigskin with a clean cloth, and apply soy sauce while it is hot. 2. After the pan is on fire, pour the clear oil and heat it to 80% heat. Put the pork belly skin down into the pot and fry until it is dark red. Take it out to dry. Put the skin down on the chopping block, cut it into large pieces 7 cm long and 2 cm thick, and cut it with a knife in the middle. Don't cut off the skin. 3. Put the meat neatly in a bowl of meat, put the dried plums on the meat, evenly sprinkle with soy sauce, steam in a steamer for about 30 minutes until the meat is soft and rotten, and then take it out and buckle it on the plate.

Features: bright red color, crisp and rotten meat, delicious, fat but not greasy.

Huizhou famous food zhimeicai braised pork

Plum cuisine is also a traditional specialty of Huizhou, with golden color, fragrant smell, sweet and refreshing taste, neither cold nor dry, neither wet nor hot. It has always been called "healthy food". It is said that it is also called "Three Treasures of Huizhou" with brine chicken and Sufu. There is also a beautiful legend about "braised pork with plum vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he sent two famous chefs to Hangzhou West Lake to learn cooking skills. After the two chefs returned to Hui, Su Dongpo asked them to imitate the "Dongpo Braised Pork" of Hangzhou West Lake and make it "Braised Pork with Plum Vegetables". It is really delicious, refreshing and not greasy, and it has been welcomed by the majority of Huizhou citizens. It became a banquet in Huizhou for a time.

"Braised pork with plum" selects the core of plum in Hengli Tuqiao, soaks it in clear water until it is fresh and light, cuts the plum into several sections for later use, selects pork belly, scrapes off the skin of pork belly, puts it in a soup pot for cooking, takes it out, spreads a layer of soy sauce on the skin while it is hot, puts it in a hot peanut oil pot for frying, takes it out after the skin is down, soaks it in a clear water basin, and then cuts it into large pieces with a thickness of three to four millimeters. Then take out the cooked pork belly, put the meat (with skin at the bottom) flat in a bowl, spread a layer of plum vegetables on it, then pour in the original soup and steam it thoroughly in a cage. When picking up vegetables, pour out the original soup, turn the meat upside down and buckle it on the plate. The original soup tastes good to boil, and it is thickened with water starch and poured on the meat. The characteristics of this dish are: carrion is fragrant, salty and slightly sweet, fat but not greasy.

Look at another example (much the same)

Ingredients: Pork belly with skin and dried plums. Seasoning: garlic, ginger rice, refined salt, white sugar, soy sauce, monosodium glutamate, wine and crude oil.

Method: firstly, wash the plum vegetables and cut them into granules; Boil pork belly in boiling water until it is just cooked, scoop it up and color it with light soy sauce, then fry it in 220C240C oil until the skin wrinkles, scoop it up and rinse off the oil stains with clear water, and process it into cubes; Remove oil from the wok, saute garlic and ginger rice, add pork belly, stir fry, praise wine, add other seasonings, plum vegetables and water, stew for about 10 minute, pick it up, then put it in a bowl by hand and steam it for about 1 hour.

Features of the finished product: golden color, rich and sweet taste, fat but not greasy.

Steamed pork belly with green vegetables

Ingredients: beautiful pork belly (6 kg is the demonstration amount, and the following ingredients are relative to this.

Demonstration quantity. )

Some authentic prunes (according to personal preference)

Composition:

2 tablespoons of spiced powder (hereinafter abbreviated as S). )

Soy sauce 1.5 s

Ribs sauce 1.5 s

Salt 1.5 s

Sugar 1.5 s

Wuliangye 1/4 bowls

2 pieces of ginger

Steps:

First, the pork is cooked with water, fished out, smeared with soy sauce and colored.

Second, fry in a strong oil pan until the pigskin bubbles. (Skinned pork only needs to be fried to color.

Golden. )

Third, supercool the river, that is, immediately put the freshly fried pork into cold water to cool.

Then cut into pieces.

Fourth, mix all the materials. Add in pork and stir well.

Five, in order to taste more, you can put it in the pot for a while.

6. Add plum vegetables and cook in a clay pot until it tastes good.

Steamed pork belly with green vegetables

Ingredients: Pork belly with skin1000g, dried plum (also called dried mold) 200g.

Seasoning: 20g soy sauce, 1000g clear oil (about 50g).

Practice: 1. Scrape the pigskin clean, put it in a cold water pot, cook it over high fire until it is 80% cooked, remove it, wipe off the moisture on the pigskin with a clean cloth, and apply soy sauce while it is hot. 2. After the pan is on fire, pour the clear oil and heat it to 80% heat. Put the pork belly skin down into the pot and fry until it is dark red. Take it out to dry. Put the skin down on the chopping block, cut it into large pieces 7 cm long and 2 cm thick, and cut it with a knife in the middle. Don't cut off the skin. 3. Put the meat neatly in a bowl of meat, put the dried plums on the meat, evenly sprinkle with soy sauce, steam in a steamer for about 30 minutes until the meat is soft and rotten, and then take it out and buckle it on the plate.

Features: bright red color, crisp and rotten meat, delicious, fat but not greasy.

How to cook braised pork with Hakka plum vegetables

condiments

Pork belly is about 1 Jin of plum vegetables, and you can buy two yuan.

Steps of braised pork with Hakka plum vegetables

1. Add an appropriate amount of water to the pot, boil it, put it in the washed pork belly, and take it out after cooking (this soup can be drunk with seasoning, but it is a pity to pour it out).

2. Rinse the pork belly with water, then evenly spread soy sauce (soy sauce), put oil in a wok and heat it, fry the pork belly skin downwards, add soy sauce and wine (to enhance the taste) until it is golden, and then turn the other side until it is golden.

3. Pork belly is cut to 0.5cm thick (it must be cooled before cutting, so it won't come apart! You can also freeze it again and put it in a bowl with the skin facing down.

4. Add oil to the wok, stir-fry the plum vegetables, add a spoonful of sugar, half a bowl of water, a little soy sauce and salt (because the plum vegetables are salty), stir-fry, then put them on the braised pork, and then put them in the pressure cooker for more than ten minutes.

5. After steaming, take out the braised pork with plum vegetables and buckle it upside down on the plate. Pour out the juice and put it in a wok. Add starch hook and pour it on the braised pork with plum vegetables.

How to cook braised pork with plum vegetables?

How to cook braised pork with plum vegetables?

Braised pork is a common dish in China, made of pork, and canned braised pork is also a common canned food. The "buckle" of meat buckle refers to the process of putting the meat upside down in a bowl when steaming or stewing until it is cooked. Braised pork is mainly divided into taro braised pork and plum braised pork. Take pork belly, cut it into pieces with a thickness of 1cm, blanch it in boiling water, take it out, wash the floating foam, put the dried plums in a bowl, add various seasonings, evenly put the meat on the dried plums, and steam it in a cage for 30 minutes. Boil the water until it can be inserted with chopsticks. Use a fork to make a small hole as dense as possible on the surface of the meat skin, so that the fried skin will be fluffy. Rub some soy sauce on the surface of the meat skin while it is hot. Put a lot of oil in the oil and heat it to 70% to 80% heat (the smoke on the oil surface spreads in all directions and the oil surface is calm). Put down the skin of the whole meat and fry it in the pot.

How to cook braised pork with plum vegetables?

How to cook braised pork with Hakka plum dishes, and the common practices of braised pork with Hakka plum dishes

Ingredients: half a bowl of plums, three layers of meat, 1 brick, garlic, a little auxiliary materials, a little soy sauce and sugar, and a little proper steps. The steps of braised pork with Hakka plums, 1 1. Wash the three layers of meat, blanch it and fry it in the oil pan. It's a little dangerous to fry for a few hours. Hakka plum braised pork steps, 22. Soak in ice water after frying 1 hour. Step 33: Wash the plum vegetables, add garlic, stir fry, and add sugar, salt and soy sauce. Step 44: Put them in a bowl. Step 55: Cut the meat into pieces and put it at the bottom of the bowl. Step 66: Put the plum vegetables on the meat. Step 77: Press for 30 minutes. Step 8: Deduct Hakka plum dishes.

The practice of braised pork with Hakka plum vegetables

Pork belly 1000g, plum vegetable 150g, lobster sauce 15g, red bean curd 10g, 5 slices of ginger, 5 grains of garlic, 0.5 tablespoons of sugar/kloc-0, 1 teaspoon of Sichuan pepper wine, 1 teaspoon of soy sauce and light sauce.

Production process:

(1) Scrape the flower meat, wash it, cook it with clear water until it is just cooked, take it out, and spread it evenly on the skin with 1/3 tablespoons of black soy sauce. Heat the wok, add oil and cook until almost cooked. Put the meat in the oil, cover the pot and fry until there is no noise, pick it up, let it cool, cut it into pieces with a length of 8 cm, a width of 4 cm and a thickness of 0.5 cm, and put it in a buckle bowl to form a windmill.

(2) Grind fermented soybean, garlic and red fermented bean curd into paste, put them into a bowl, add pepper wine, salt, 1 tbsp white sugar, soy sauce and ginger slices to make flavor juice, pour them into the meat, then put the whole bowl into a pot and steam it for about 40 minutes, then take it out.

(3) Wash the plum heart, cut it into pieces with a length of 3cm and a width of 1cm, mix well with white sugar and light soy sauce, put it on the meat, steam it for 5 minutes, take it out, filter out the original juice, re-buckle the meat in a deep dish, boil the original juice, add corn starch and water, and pour it into the deep dish.

How to cook braised pork with Hakka plum dishes is the best?

Hakka plum dish 1 Braised pork belly is cut into pieces, and the cut pork belly is boiled in a cold water pot for 20 minutes. 2. Soak the cooked pork belly in cold water, so that the pork belly will be tender and tender. Drain the chopped pork belly, oil it in a hot pot, fry the pork belly until golden brown, take it out and put it in soy sauce in another pot, add a little water and garlic, a little. This is to color the pork belly, drain 5 handfuls of lewd pork belly, cut it about 1 cm, and put it on a plate. Cut the peeled pork belly into 6 slices of plum vegetables. 7 put oil in a hot pot, pour in plum vegetables and fry for five minutes. Because plum vegetables absorb water, so I put the sauce with freshly marinated pork belly and then add a little salt. Then put the fried plum vegetables directly into the pork belly on the plate, cover all the pork belly, and then pour some marinated gravy into the steamer.

How to cook braised pork with Hakka plum dishes is the best?

Ingredients: 2 Jin of pork belly with skin, 4 Liang of dried plum vegetables.

Ingredients: moderate amount of soy sauce, 2 kg of clear oil.

Practice: 1 Wash the pigskin, blanch it in boiling water to remove foam, add onion and ginger cooking wine and cook for 20 minutes, take it out, wipe off the moisture on the skin with a clean cloth and immediately apply soy sauce. Heat the oil to 80% heat in a hot pot. Put the pork belly skin down into the pot and fry until it is dark red. Take it out and shower it with cold water. Put the skin on the chopping block and cut it into slightly larger slices. Don't cut off the skin. 3. Put the meat face down in a bowl, put the dried prunes on the meat (soak the dried prunes in warm water 10 min, fry in flat oil 1 min, add a little cooking wine, sugar and soy sauce, and turn off the fire after boiling), pour in soy sauce, garlic and star anise, and steam in a steamer for about 40 minutes until the meat is soft and rotten.

The most important thing is to do it with heart.