A long time ago in Guangdong, one day a flash flood broke out and broke the bridge. Aniu came back from collecting firewood and saw a girl who couldn't cross the river, so he brought a buffalo to help her cross the river, but He didn't know that this girl was originally a fairy descended to earth.

Later, the two fell in love, but the fairy was always recalled from heaven. Before leaving, she gave A Niu a bag of vegetables and taught him how to cook them. Because the girl's name was Amei, the dried vegetables were called "Meicai". This is the legend of Meicai.

Ume cabbage is sweet in taste, can appetize and relieve qi, replenish blood and promote body fluids, and tonify deficiency and fatigue; pork belly (also known as rib meat and three-layer meat) is generally used as raw material for making pork belly with pickle cabbage. Pork belly is located in the pork belly. The belly is divided between fat and lean, so it is called "pork belly". The lean meat in this part is tender and juicy.

With plum vegetables and pork belly, the aroma of vegetables and meat penetrate each other, the oil is oily but not greasy, fresh, fragrant, waxy and sweet, complementing each other. Braised pork with pickled vegetables and pickles is also known as the "fairy match". It depends on whether it looks like the relationship between husband and wife. If the love between the "couple" is not strong enough, it will be in vain; Life can be sweet but not boring, each performs his own duties and tolerates each other, and a relationship that others think is stale will always remain fresh.

So all the CPs in the world, love and live like meat with pickles!

Next, we are going to make this Hakka dish that is red and shiny, soft and mellow.

Blanch the skin-on pork belly (red mountain herbaceous pork is recommended for more flavor) with hot water, drain, apply an appropriate amount of light soy sauce, dark soy sauce, Huadiao, a little salt, and season for 1 hour left and right, set aside;

Open the oil pan, add rock sugar, until the sugar turns brown, put the whole piece of pork belly, skin side down, slowly fry over medium-low heat for about 5-6 minutes, until the pork belly Fry the skin until golden brown;

Wait for the pork belly to cool slightly, cut it into 5-6 mm slices, put it in a bowl and set aside;

Add the soaked pickles Stir-fry for a while until the aroma comes out, add some sugar and light soy sauce, and take it out;

Arrange the slices of meat just cut neatly in a bowl with the skin facing down, according to the shape of the bowl. Arrange them in an arc, put a little chopped pickled vegetables between the meat, and sprinkle a little salt or light soy sauce for seasoning;

After stacking the meat slices, place all the pickled vegetables on the top layer ;

Put the whole bowl of meat into the steamer, bring to a boil over high heat, then change to medium to low heat and steam for about 1.5-2 hours;

Turn off the heat and continue to simmer in the pot for 10 seconds After about 10 minutes, open the pot, place the bowl of meat upside down in another large bowl, and the classic pork with pickles and vegetables is done~

Tips

1. Cook the meat After cooking, the meat is usually smeared with red yeast rice or soy sauce and then deep-fried in the hotel. This is not necessary when making it at home. You can use dry frying or fire roasting to process the meat. Just fry the skin until golden, and the effect is the same. The taste is the same.

2. Whether the prunes are salty or light-flavored, they must be soaked and washed before use, and then stir-fried and stewed before use. Only when the prunes are fragrant can they be made. The pork is delicious.