The specific origin time of braised pork with plum vegetables has not been verified. Mei Cai is a Hakka specialty in Guangdong, which is made of fresh Mei Cai after salting and desalting. A product is prepared from fresh plum vegetables by pickling and desalting. Plum cuisine has a long history and is famous at home and abroad. It is one of the three famous dishes in Lingnan, and it is a famous traditional specialty in Lingnan. It is called "Huizhou Tribute" as court food in history. Fresh plum vegetables eaten by the people are made by drying, selecting and pickling. Golden color, sweet and refreshing, neither cold nor dry, neither wet nor hot, has the effects of enhancing digestion, clearing away heat and relieving summer heat, resolving food stagnation, invigorating stomach, reducing blood lipid and lowering blood pressure.

What kind of meat is best for braised pork with plum vegetables? Pork belly generally recommends braised pork with dried plum vegetables. Pork belly (also known as rib meat and three layers of meat) is located in the abdomen of pigs. There are many adipose tissues in the abdomen of pigs, which are intertwined with muscle groups and are fat and thin, so it is called "pork belly". This part of lean meat is also the most tender and juicy. Its fat meat is easy to be heated, and its lean meat can't be cooked for a long time. ?

2 How long does it take to steam braised pork with plum vegetables in a pressure cooker? Generally, braised pork with plum vegetables is steamed for about 30 minutes. If steamed in a pressure cooker, steam for 15-20 minutes at most. Braised pork with plum vegetables should not be steamed for too long, otherwise it will steam out fat. After steaming, take out the meat bowl, cover the disc and put the bowl upside down in the disc. Then heat the wok with high fire, cook the soup until it is thick, and finally pour it on the meat. ?

3 cooking skills of braised pork with plum vegetables: put pork belly in, cook it on high fire, cook it until the meat turns white and bloodless, then take it out and let some of its oil boil out to reduce the greasy feeling; Second frying: put a layer of oil in the pot. When the oil is heated to 70%, slowly fry the skin down with low fire until the skin is golden yellow and the oil overflows. Fry the meat on all sides. Third steaming: steam in a pressure cooker for 20 minutes. After 20 minutes, boil and deflate, filter out the steamed fat oil, and continue steaming for 20 minutes, and the excess oil will be melted by heating.