Mei Cai Pork, a delicious and delicious dish.

Pork with pickled vegetables and plums, a well-known traditional dish, has increasingly become an indispensable dish on the dinner table. Pork belly and prunes are paired with each other, and are made through three cooking processes: boiling, frying and steaming.

The prepared braised pork with pickled vegetables is bright and rosy in color, fragrant but not greasy. The taste is also oily, soft and glutinous. It is a dish that everyone loves very much, and it goes very well when eaten with rice.

The ingredients required for preparation are: pork belly, prunes, onions, garlic, light soy sauce, dark soy sauce, water starch, star anise, bay leaves, rice wine and an appropriate amount of white sugar.

The first step in making pork belly with pickled vegetables is to cook the pork belly. Put the pork belly pieces into the pot with cold water, add a few slices of ginger, and cook for about 20 minutes. When foam appears on the pot, it needs to be removed and skimmed off. When the pork belly is cooked to a medium-rare state, you can take it out. If you don’t know what the state of medium rare is, you can use chopsticks to dig into it to see if there is no blood coming out, it is the state of medium rare.

After taking it out, rinse the residue on the pork belly pieces with hot water, and use a toothpick to poke some small holes in the pork belly skin while it is still hot, so that the pork belly pieces can be put inside to absorb the flavor. Apply dark soy sauce evenly on the pork belly pieces so that the flavor can be absorbed into the pork belly pieces, and then let the pork belly pieces sit to dry.

The second step in making braised pork belly with pickled vegetables is to fry the pork belly. Add cooking oil to the frying pan, just enough to cover the skin of the meat. Gently put the pork skin side down into the pot, fry over medium-low heat to shape the pork belly pieces, remember to cover the pot to avoid oil splashing, and fry for 5-7 minutes. Then you can turn off the heat and wait for the oil temperature to drop before serving it out.

At this time, you can stir-fry the prunes with minced ginger and garlic until fragrant. After frying, take it out and set aside.

The third step in making pork belly with pickled vegetables is to steam the pork belly. Cut the pork belly into evenly sized pieces. Put dark soy sauce, light soy sauce, sesame oil, white sugar, rice wine and a little white pepper into a bowl. Stir evenly to make a sauce. Pour in the meat pieces and marinate. one time.

Put bay leaves and star anise into the pot and stir-fry, pour in the marinade sauce, and simmer for 5 minutes. After steaming, turn off the heat, remove the star anise and bay leaves, place the meat slices neatly in a bowl, place the prunes on top, and steam for another hour and a half. Then it's ready to go.

Then invert the bowl onto a plate and serve.