Plum Cabbage Button Meat is a very classic special dish to the pork-based, with plum dishes, after a series of cooking process made of plum dishes, can absorb the oil of pork, good flavor, the same pork can also absorb the fragrance of plum dishes, greasy and not greasy, the two are very wonderful with each other, each other to absorb complement each other. For to be heated first or fried first, many people whether to make a mistake, and no wonder it is not delicious. In fact, as long as you master the skills of it, the five-flower meat will be softer and more flavorful, plum flavor is delicious, not greasy. Prepared materials: pork 1 yuan, plum vegetables moderate, old grass, lettuce moderate, white pepper moderate, sugar moderate, salt moderate, Chaozhou moderate, green onions and ginger moderate;

The first stage is best to first put the plum vegetables into the water, fully soaked carefully washed, drained and used, will be the big pork out of the refrigerator, defrosted, washed and cut into squares, while the two small green onions made into a green onion knot.

The second stage, cut the ginger into slices, put into a pot with water, cold water into the pancetta, put the seasoning wine, dry red chili, handle the onion and ginger in the beginning of the cooking, cooking for nearly 20 minutes, the pancetta cooked into a single raw state, can be fished out, dry the surface with kitchen paper towels moisture.

The third stage, the soy sauce evenly spread on the surface of the dried moisture of the five-flower meat, dry the surface, re-prepare a clean small bowl, the old grass, sugar, soy sauce, white pepper, salt and the previous cooking meat soup mix evenly mixed.

The fourth stage, the five-flower meat processed, add a little more than usual cooking oil in the pan, the processed pork skin down into the pan, cover the pan, do not let the oil splash out, the pork skin fried to the surface of the browning when you can fish out.

The fifth stage, fried pork, cut into slightly thicker slices, put into a container, sprinkle with pre-mixed seasoning, evenly coated with a piece of meat, and then prepare to prepare the pot to steam the container, the pork skin down into the container. Do plum new button meat, do not fry directly into the pot, remember the two tricks, meat rotten vegetables fragrant delicious and not greasy sixth step, in the pot fry ginger wire, into the plum vegetable fried its fragrance, will be previously left over seasoning poured into the pot, evenly fried in the bowl of meat, in the pot to add water, blocking the water, into the pork and plums, steamed to eat.

Plum Gongji Pork is a food that people can choose in the cafeteria. Because the preparation of this dish is complicated, so few people try it themselves, but in fact, I need to tell you that although plum kongji pork is troublesome, it is actually relatively easy to get started. According to the recipe, it is easy to make a delicious dish. Pork is a common ingredient in many classical dishes. Braised pork, braised pork, back to the pot of meat, etc. are cooked mainly with panko, so fat and lean panko can also be one of the common ingredients to make a big meal.

Tips:

1, many people do not understand, is the first fried or first hot? The chef says it is wrong to fry this dish directly in a pot. First of all, cook the pancetta in cold water in the pot for a while, cook it to short raw state can be. Moreover, when cooking, in order to add seasoning wine, green onion, ginger, etc., well remove the fishy flavor in the five-flower meat, you can further enrich the taste, this step is absolutely indispensable.

2. Secondly, the reason why life has to fry the pancetta on a layer of soy sauce is because of the choice of cooking the pancetta first and then frying it. Because, if you cook the pancetta for a while, it will be easier to fry the tenderized meat, and the outer layer will be fried quickly and will not come out of the pan, but instead, you will fry it with raw meat.