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

Seasoning: Douchi (1 5g), ginger (5g), garlic (5g), white sugar (20g), fermented bean curd (red) (10g), salt (5g), soy sauce (15g) and pepper (red, sharp and dried). Production technology: 1. Scrape the pork belly, cook it with clear water until it is only cooked, and take it out; 2. Spread the cooked skin evenly with soy sauce; 3. Stir-fry chilies, air-cool, and soak in rice wine to make Sichuan chili wine; 4. Heat a wok over medium heat, add oil to a slight boil, put the meat in the lid and fry until it is silent, take it out and drain the oil; 5. Cut the drained and cooled meat into long blocks, each about 8 cm long and 0.5 cm wide, and put it in a bowl with the skin down to form a windmill shape; 6. Crush Douchi, garlic and red fermented bean curd into a paste, put it in a bowl, and add ginger slices, refined salt, soy sauce, Sichuan pepper wine and white sugar to make a flavor juice; 7. Pour the prepared sauce into the meat, then put the whole bowl into a steamer, steam it with strong fire and then slow fire for about 40 minutes, and take it out; 8. Wash the plum vegetables and cut them 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 a dish, boil the raw juice, and mix the humidified starch into a thin sauce, and serve.

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

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

Accessories: dried plum (150g) starch (broad bean) (5g). Seasoning: Douchi (1 5g), ginger (5g), garlic (5g), white sugar (20g), fermented bean curd (red) (10g), salt (5g), soy sauce (15g) and pepper (red, sharp and dried).

1. Scrape and wash pork belly, cook it with clear water until it is only cooked, and take it out; 2. Spread the cooked skin evenly with soy sauce; 3. Stir-fry chilies, air-cool, and soak in rice wine to make Sichuan chili wine; 4. Heat a wok over medium heat, add oil to a slight boil, put the meat in the lid and fry until it is silent, take it out and drain the oil; 5. Cut the drained and cooled meat into long blocks, each about 8 cm long and 0.5 cm wide, and put it in a bowl with the skin down to form a windmill shape; 6. Crush Douchi, garlic and red fermented bean curd into a paste, put it in a bowl, and add ginger slices, refined salt, soy sauce, Sichuan pepper wine and white sugar to make a flavor juice; 7. Pour the prepared sauce into the meat, then put the whole bowl into a steamer, steam it with strong fire and then slow fire for about 40 minutes, and take it out; 8. Wash the plum vegetables and cut them 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 a dish, boil the raw juice, and mix the humidified starch into a thin sauce, and serve.

How to cook braised pork with Cantonese Hakka and plum dishes?

Guangdong Hakka plum braised pork main ingredient pickles 500g pork belly 1 000g accessories ginger 1 tuo pepper 3g onion 1 root cooking wine 1 spoon pepper 1 teaspoon sugar 2 teaspoons vinegar 1 teaspoon soy sauce 1 spoon soy sauce. Teaspoon of chicken essence 1 teaspoon of pepper noodles 1 teaspoon of Guangdong plum braised pork 1. Burn the skin, wash it, then cook it with clear water, and add ginger, pepper, onion, cooking wine and pepper. 2. Wash the pickles and cut them into fine particles.

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

How to cook the authentic Hakka plum dish with 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 mildew) 200g.

Seasoning: 20g of soy sauce, clear oil1000g (about 50g).

Practice: 1, scrape the pork skin clean, put it in a cold water pot, cook it on fire until it is 80% cooked, remove it, wipe off the water on the skin with a clean cloth, and apply soy sauce while it is hot. 2. When the pan is on fire, pour in the clear oil and heat it to 80%. Put the pork belly skin down in the pan and fry it until it is dark red. Take it out and air it. Put it on the chopping block with the skin down, 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 dried prunes on the meat, evenly pour in 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 a plate.

Features: bright red color, crisp and rotten meat, fragrant taste, 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, neither cold nor dry nor wet nor hot. It has long been known as a "healthy food". It is said that it is also called "Huizhou Three Treasures" together with salted chicken and fermented tofu. There is also a beautiful legend about "braised pork with plum vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn cooking skills. After the two chefs returned to Hui, Su Dongpo told them to imitate the "Dongpo braised pork" of Hangzhou West Lake and made it into "braised pork with plum vegetables". It was really delicious, refreshing and not greasy, and was welcomed by the majority of Huizhou citizens. For a time, it became a banquet in Huizhou.

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

Look at another example (much the same)

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

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

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

steamed pork belly with preserved greens

Material: beautiful pork belly (6 kg is taken as the demonstration quantity, and the following ingredients are relative to this.

A demonstration quantity. )

Some authentic dried plum dishes (see personal preference)

Ingredients:

2 spoons of spiced powder (hereinafter the same unit is 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

Ginger 2 kuai

Steps:

First, cook pork with water, take it out, spread it evenly with soy sauce, and color it.

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

Golden. )

Third, supercool the river, that is, immediately put the pork that has just been fried into cold water to cool it.

Then cut into pieces.

4. Mix all the ingredients. Add it to the pork and stir evenly.

Five, in order to make it more tasty, you can put it in the pot and fry it for a while.

6. Add plum vegetables and cook them in a clay pot until they taste good.

steamed pork belly with preserved greens

Ingredients: pork belly with skin1000g, dried plum (also called dried mildew) 200g.

Seasoning: 20g of soy sauce, clear oil1000g (about 50g).

Practice: 1, scrape the pork skin clean, put it in a cold water pot, cook it on fire until it is 80% cooked, remove it, wipe off the water on the skin with a clean cloth, and apply soy sauce while it is hot. 2. When the pan is on fire, pour in the clear oil and heat it to 80%. Put the pork belly skin down in the pan and fry it until it is dark red. Take it out and air it. Put it on the chopping block with the skin down, 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 dried prunes on the meat, evenly pour in 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 a plate.

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

How to cook braised pork with Hakka plum vegetables

Ingredients

Pork belly is about 1 Jin of plum vegetables, just buy two yuan.

Steps of braised pork with Hakka plum vegetables

1. Put a proper amount of water into the pot, boil it, put it into the washed pork belly and take it out after it is cooked (this soup can be drunk with seasoning, what a pity to throw it away).

2. Rinse the pork belly with water, then smear it evenly with soy sauce (soy sauce), heat the wok with oil, 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 the whole piece is golden.

3. Pork belly is cut 0.5cm thick (it must be cooled before it is cut, so it won't come apart! You can also freeze it again, cut it more beautifully), and put it in a bowl with the skin 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 (just add a little because the plum vegetables are salty), stir-fry until fragrant, then put them on the braised pork, and then put them in a pressure cooker for 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 gouzi to pour it on the braised pork with plum vegetables and serve.

How to make braised pork with plum vegetables

How to make braised pork with plum vegetables

Braised pork is a common China dish 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 it is steamed or stewed until it is cooked thoroughly. Braised pork is mainly divided into taro braised pork and plum braised pork. Take pork belly, cut it into 1cm thick slices, blanch it, boil it in boiling water, then take it out, rinse the floating foam, buckle the meat in a bowl, add various condiments, evenly put the meat on the dried plum vegetables, and steam it in a cage for 30 minutes. Buckle the pork with plum vegetables 1, and take a large piece of pork belly with skin, boil the water, then put it in and cook it with chopsticks. Use a fork to make a small hole in the surface of the meat skin as densely as possible, so that the fried skin will be fluffy, and put 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% (the smoke on the oil surface spreads in all directions, and the oil surface is calm). Put the skin of the whole meat down and fry it in the pot.

How to make braised pork with plum vegetables

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

The main ingredient is half a bowl of three layers of meat 1 brick garlic, a little auxiliary material, soy sauce, a little sugar and a little moderate steps. The steps of braised pork with Hakka plum vegetables 1 1. The three layers of meat are washed, drowned and then fried in an oil pan, which is a bit dangerous when fried. The steps of braised pork with Hakka plum vegetables 22. Soak it in ice water after frying 1 hour. Step 33: Wash the plum vegetables, add garlic, stir fry, add sugar, salt and soy sauce. Step 44: Put them in a bowl. Step 55: Cut the meat into pieces and put them at the bottom of the bowl. Step 66: Put the plum vegetables on the meat. Step 77: Press for 30 minutes. Step 88: Buckle the Hakka plum vegetables.

The practice of braised pork with Hakka plum vegetables

Pork belly 1 000g, plum vegetable150g, lobster sauce15g, red fermented bean curd10g, 5 slices of ginger, 5 pieces of garlic, 1.5 tablespoons of white sugar, 1 teaspoon of Sichuan pepper wine, 1 tablespoon of dark soy sauce, and 1 teaspoon of light soy sauce/.

Production process:

(1) Scrape and wash the flower meat, cook it with clear water until it is just cooked, take it out, and spread it evenly with dark soy sauce 1/3 tablespoons. Heat a wok, add oil, and cook until it's almost done. Put the meat in the oil, cover it and fry it until there is no noise, pick it up, cool it, 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) Crush Douchi, garlic and red fermented bean curd into a paste, put it in a bowl, add Sichuan pepper wine, salt, white sugar 1 spoon, dark soy sauce and ginger slices, make it into a flavor juice, pour it into the meat, then steam the whole bowl in a pot for about 40 minutes and take it out.

(3) Wash the plum blossom, cut it into pieces with a length of 3 cm and a width of 1 cm, 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, then re-buckle the meat in a deep dish, boil the original juice, add cornstarch and water, and pour it into the deep dish.

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

Braised pork with Hakka plum 1 pork belly cut into pieces, and boiled the cut pork belly in a cold water pot for 20 minutes. 2. Soak the cooked pork belly in cold water, so that the pork belly will be fresh and smooth. Drain the cut pork belly, oil it in a hot pot, fry the pork belly until golden brown, take it out, put it in soy sauce in another pot, add a little water, add garlic, and add. This is to color the pork belly, drain 5 handfuls of lustful pork belly, cut it about 1 cm, and put it on the plate. Cut the skinned pork belly down to 6 plum vegetables. 7 Put oil in the hot pot, pour it into the plum vegetables and fry for five minutes. Because the plum vegetables absorb water, I put the sauce that has just marinated the pork belly, 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 pour some marinated meat juice into the steamer.

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

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

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

Practice: 1 Wash the pork skin, blanch it in boiling water, remove the foam, add onion and ginger cooking wine and cook for 20 minutes, remove it, wipe off the moisture on the skin with a clean cloth, and immediately apply soy sauce. 2 Heat the oil in a hot pan until it is 80% hot. Put the pork belly skin down in the pan and fry it until it is dark red. Take it out and shower it with cold water. Put the skin down on a cutting board and cut it into slightly larger slices. Don't cut off the skin. 3. Put the meat face down in a bowl neatly, put dried prunes on the meat (soak the dried prunes in warm water 10 minute, stir-fry them in oil flat 1 minute, add a little cooking wine, sugar and soy sauce, turn off the fire after boiling), pour in soy sauce, garlic and star anise, steam them in a steamer for about 40 minutes until the meat is soft and rotten, and then take them out and buckle them on a plate.

The most important thing is to make it with your heart.