Usually, the pork is boiled thoroughly in a soup pot, added with dark soy sauce, deep-fried for color, and then cut into slices. After that, add green onions, ginger and other seasonings fried for a few moments, and then under the soup with a small fire simmering, the meat into a bowl, on the top of the prune segments, pour the original soup steamed through. Walking vegetables, the meat back buckle in the dish.
After the dish, the meat is rotten and flavorful, and it tastes salty and slightly sweet, fat but not greasy.
Folk with fresh prunes made of cool sun, selected, floating salt and other processes, golden color, aroma, sweet and refreshing, not cold, not dry, not wet, not hot, with enhanced digestion, heat relief, elimination of stagnation stomach, lowering lipids and lowering blood pressure effect. Long history, unique flavor and efficacy.
Raw materials: skinned pork with dried plums
Ingredients: vegetable oil, table salt, scallions, dried chili powder, cooking wine, etc.
Recommended practices:
(1) Cook the meat in a soup pot on a moderate fire until 6 to 7 mature, remove. Color it with soy sauce.
(2) frying spoon into the vegetable oil, burned to 7 ~ 8 into the heat, the boiled meat into the, deep-fried until big red, fished out after, then put into the water to bleach through (with running water bleaching until there is no floating oil shall prevail, this is the key link in the production of this dish).
(3) cut the meat into large slices 10 centimeters long and 0.8 centimeters thick, skin down, piece by piece in a bowl.
(4) Wash and chop the prunes. Frying spoon on a high flame, pour large oil, fragrant garlic, down into the plum, sugar and fry well, take out and put on top of the meat.
(5) with chicken broth, soy sauce into a sauce, poured into the meat bowl, on the cage drawer with a high flame steam 40 minutes.
(6) Pour out the original juice, the plum and vegetable buckle meat back on the plate. The original juice add wet starch thickening, pouring into the meat surface is complete.
Dish taste characteristics:
Salty flavor, soft meat, fat but not greasy, rich and aromatic preserved mustard greens, eat salty slightly sweet. When you chew a piece and your mouth is full of oil, you will feel that it is not fatty at all. Plum cabbage absorbs oil, pork and will carry the fragrance of plum cabbage, soup viscous and fresh, eat soft and mellow, plum cabbage and pork is just the right match.