Dried plums are the finished products that stem, leaf, mustard or wild vegetables are pickled and fermented, and then dried. Dried plum is a local dish of Hakka people. In late autumn and early winter, the mustard in the garden is covered with moss, with thick thumbs and buds at the top, like autumn grapes, crisp and tender. At this time, pick the cabbage and air it for a few days. When the leaves become soft, put them into the pot, sprinkle with salt and rub them with your hands. When vegetable juice oozes, put it into a pottery urn, sprinkle a layer of salt, and seal the urn with mustard leaves or bamboo shoots. After ten days and a half, it was taken out and dried in the sun, and it became a golden, salty and delicious dried plum dish.

Braised pork with plum 1:

Steamed pork belly with green vegetables

Main ingredients:

700g pork belly and100g plum.

Seasoning:

600g vegetable oil (about 60g actual consumption), 120g big oil, 100g chicken soup, 10g wet starch, 20g white sugar, 30g soy sauce and a little garlic.

Exercise:

(1) Put the meat in the soup and cook it with slow fire until it is 6 ~ 7 ripe, then take it out. Draw with soy sauce.

(2) Pour the vegetable oil into a frying spoon, heat it to 70% to 80% heat, add the cooked meat, fry it to a big red color, take it out, and then soak it in clear water (using flowing clear water until there is no floating oil is the key link in making this dish).

(3) Cut the meat into large slices with a length of 10 cm and a thickness of 0.8 cm, and put them into a bowl one by one.

(4) Wash and chop the plum vegetables. Stir-fry a spoonful over high heat, pour in big oil, saute minced garlic, add plum vegetables and sugar, stir well, take out and put on the meat.

(5) Mix chicken soup and soy sauce into juice, pour into a meat bowl, and steam in a steamer for 40 minutes.

(6) Pour out the original juice and re-buckle the meat of the dish. Thicken the raw juice with wet starch and pour it into the meat noodles.

Features:

Steamed pork belly with green vegetables

The color sauce is red and shiny, the soup is sticky and delicious, the pork is kept neatly, and the food is soft and mellow.

Exercise 2:

Ingredients: pork belly and dried vegetables

Practice: 1. Soak dried plums in warm water for half an hour; Elutriation several times to remove hard stems and impurities;

2. Squeeze the washed dried plums dry; Add a little oil to the oil pan and fry the dried plum vegetables; Add light soy sauce (essence), dark soy sauce (color) and white sugar; (Note: the soup can be kept larger and can be kept);

3, pork belly washed and cut into large pieces; Frying in an oil pan; When the surface is golden, the wrinkles are fished out;

4. Soak the fried pork belly in cold water immediately (it can make the meat soft and easy to slice);

5. Slice the meat as thin as possible, and keep the meat scattered. Put the sliced meat neatly at the bottom of the big bowl, cover it with fried dried plums, and press it slightly flush with the bowl;

6. Steam in the pot; Soak the soup of dried plums in the meat slices with steam; Steaming for half an hour or an hour, the longer the time, the more brittle the meat;

7. After steaming, squeeze the soup out of the bowl and keep the soup; Then buckle the big bowl upside down on the plate and take it out; Finally, pour the soup into the pot to boil, thicken it with water and starch, and pour it on the braised pork. This dish is ready!

Exercise 3:

1, a large piece of pork belly with skin, boil water, put it in and cook until it can be inserted with chopsticks, and take it 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 is hot.

Steamed pork belly with green vegetables

2, put a lot of oil in the oil, burn it to 70% to 80% heat (the smoke on the oil surface spreads around and the oil surface is calm), and put the whole piece of meat into the pot and fry it. 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.

3. Soak the whole meat skin in water until the skin becomes soft, take it out and drain it.

4. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down and arranged in a bowl.

5. Wash the plum vegetables, wash the sand and chop them up. Heat the wok, stir-fry dried plum vegetables in a white pot (that is, without oil), and serve.

6, take a small bowl, put two pieces of milk, sugar, soy sauce, soy sauce, rice wine, star anise powder, salt, etc. Mix well 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 a bowl and boil it. 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.

7. Buckle a dish on the bowl, turn it upside down, pour the juice out of the bowl, scald some dishes 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!

Tips:

1, when seasoning, you can also add a pepper or sour plum (sweet plum is also ok) to the juice, which is a bit sour and spicy to stimulate the appetite.

2. It is more delicious to buckle the meat and eat it every meal. The plum vegetables at the bottom are soaked in oil juice, and the greasy taste is sucked off. Rice porridge is very appetizing.