Braised pork is a common dish in China. The "buckle" of braised pork refers to the process of steaming or stewing the meat until it is cooked and putting it upside down in a bowl. Braised pork originated in Guangdong, and braised pork with plum vegetables is the most famous. Generally, braised pork with plum vegetables in a narrow sense is braised pork with plum vegetables. It is a traditional specialty of Meizhou. Golden color, sweet and refreshing, neither cold nor dry, neither wet nor hot, has long enjoyed the reputation of "healthy food". So what is the perfect way to make soft, rotten, delicious, fat and not greasy pork? This article will briefly share some tips in this regard:

It is not difficult to cook braised pork. First, cook a large piece of pork belly with ginger skin, put it in and cook it until chopsticks can be inserted and taken out. Make a small hole in the skin surface with a fork. The denser the holes, the better, so that the fried skin will be fluffy. Rub some soy sauce on the skin while it's hot. Put a lot of oil in the pot, heat it to 70% to 80% heat (the smoke on the oil surface spreads in all directions, and the oil surface is calm), and put the whole meat in the pot and fry it until cooked. It is best to cover it with a pot cover to avoid oil leakage and burns. Turn off the heat, fry the skin, remove and drain the oil.

Soak the whole skin in water until it becomes soft, and then take it out and drain it. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down and arranged in a bowl. Wash plum vegetables, wash them with sand, and chop them. Heat the wok, stir-fry dried plum vegetables in a white pot (that is, without oil), and serve. Take a small bowl, put two pieces of south milk, mix white sugar, soy sauce, soy sauce, rice wine, star anise powder and salt with a little water, adjust the taste according to your own taste, put oil in the pot, heat it, saute garlic, stir-fry plum vegetables, pour the juice into the bowl and bring to a boil. After cooking, pour the meat into a bowl and steam the bowl in a pressure cooker for about half an hour until the meat is soft and can be taken out. Buckle a dish on the bowl, turn it upside down, pour the juice out of the bowl, scald some vegetables around the edge and take out the bowl. Add some chicken essence, sesame oil and water starch and pour it on the braised pork. You're done! In the production process, it should be noted that three peppers or sour plums (sweet plums are also acceptable) can be added to the sauce, which is a bit sour and spicy for appetizing, but also greasy; Eating braised pork every other meal is more delicious. Plum vegetables at the bottom are soaked in oil juice to absorb greasy, and rice porridge is very appetizing.