How to make a fat but not greasy, instant in the mouth, especially delicious braised pork with plum vegetables? In fact, there are five keys that everyone can do well when they learn well.

When choosing raw materials, you must pay attention to buying that piece of meat. We should choose more layers of meat. There are a lot of them on the market now, which are basically seven floors, and plum dishes and braised pork are the first choice.

Step 1:

Put the meat in clear water, add onion, ginger and cooking wine. The purpose of adding onion, ginger and cooking wine is to remove the fishy smell of meat when cooking.

Step two:

Take it out, dry the water on the surface of the meat, and put some soy sauce and soy sauce on the skin. Then put the meat in 70% hot oil and fry the skin until it bubbles. Remember, frying is bubbling.

Step 3:

You need to prepare a basin of ice water in advance, put the skin of the fried meat face down and soak it in this ice water for 30 minutes. Soak blistered skin in ice water and it will burst.

Step 4:

Is to cut the meat into pieces as thick as the little finger cover, cut it and put it in a basin, add seasoning and mix well. Condiments include yellow rice wine, preferably old yellow rice wine, soy sauce, soy sauce, soy sauce, rock sugar, rock sugar can also sweeten meat, and monosodium glutamate can be used as seasoning. After that, put the meat in a steaming bowl and put it down layer by layer, and then put the processed plum vegetables on it.

Step five:

Then put the steaming bowl on the steaming plate and steam it in cold water for 40 minutes or even longer (depending on whether you want to eat hard or soft). Then the mouth melts after steaming, and the feeling that the heel penetrates your crown along the back spine is absolutely overbearing.