Braised pork with plums and vegetables (called Shao Bai in Sichuan region of my country) has become a top dish for wedding banquets because of its bright red color, thick and mellow soup, and gorgeous presentation.

Even though the rapid development of food culture has brought us many novel dishes, the presence of braised pork with pickled vegetables is still indispensable on the dining tables for dinner parties and holiday gatherings.

When you pick up the pork belly, the meat slices covered with thick gravy are smooth and smooth. When you take a bite, your mouth will be full of oil but not greasy at all.

The meat is lean but not greasy, fat but not greasy. People who like to be thin and fat will not miss its delicious taste.

The perfect match for the soft and mellow pork belly is, of course, pickled vegetables.

The plum vegetables absorb oil and have a rich aroma. The pork belly fully absorbs the fragrance of the plum vegetables during the steaming process.

The combination of braised pork and pickled vegetables complements each other in terms of taste, shape, nutrition and aroma. It is really a classic example of meat and vegetable combination.

This blog post not only explains in detail how to make pork belly with pickled vegetables, but also brings a lot of step-by-step pictures to explain how to make "lotus leaf cake".

The noodles need to be slightly softer so that the pancake wrapping the pork belly is chewy and chewy without affecting the soft texture of the pork itself.

Knead the cake into the shape of a lotus leaf, then carve patterns with a knife, and the exquisite lotus leaf cake will appear in front of you.

If you are excited, hurry up and learn together, and bring home your love and cooking skills this Spring Festival!

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Detailed step-by-step pictures and production methods.

Ingredients for making lotus leaf cake: 100g strong powder, 60g water, 2g sugar, 1g salt, 3g dry yeast, a little cooking oil.

Method: 1.

Place water in a heatproof bowl and heat in the microwave for 30 seconds.

Test the water temperature with your hands to make sure it is about the same temperature as your hands. Add dry yeast, stir it with chopsticks for a few times, then add sugar and salt and stir evenly.

2.

First pour 1/3 of the strong powder into the water and stir with chopsticks until there are almost no flour lumps in the water.

3.

Pour in the remaining strong powder, stir with chopsticks until the dough forms a knot, cover with plastic wrap, and heat with the defrost function of the microwave (low wattage of 150 watts) for 30 seconds.

4.

Sprinkle some strong flour on the cutting board, spread the dough on it, and cover it with a piece of baking paper and a towel.

Let rise in a warm place at home for 35 minutes (winter)/10 minutes (summer).

After the dough has doubled in size, press the dough with three fingers to release the air.

5．

Sprinkle some dry flour on the cutting board, put the dough on it, and knead the dough until smooth.

How to check whether the dough is kneaded in place: use a knife to cut vertically in the middle of the dough and observe the cross section. If there are no small holes, it means the dough has been kneaded well.

6.

Take a small amount of dough and roll it into an oval shape with a rolling pin.

Use a brush dipped in a little oil to apply on it.

7.

Fold from the minor axis of the ellipse.

8.

Hold the cake in one hand and pinch out a small tip at the middle point of the short axis with the other hand.

9.

Use a serrated knife to carve 4 marks evenly on the surface of the cake. The leaves are already showing signs.

10.

At the top of the four marks, use the back of the knife to press into the lotus leaf, making waves appear on the outside of the lotus leaf.

11．

By analogy, knead the lotus leaf cake.

Put room temperature water in the steamer, place the lotus leaf cake on the steamer lined with baking paper and let it rise for 20 minutes.

12．

After proofing is completed, steam over high heat for 11 minutes.

Ingredients for making braised pork with plum vegetables: 80 grams of dried plums, 500 grams of pork belly, 5 grams of garlic, 10 grams of sugar, 15 grams of fermented bean curd juice, 3 grams of salt, 10 grams of oyster sauce, 10 grams of soy sauce, a little cooking oil, 400 grams of water,

10 grams of starch.

Method: 13.

Clean the prunes and soak them in warm water for 3 hours.

Wash the pork belly, boil it in cold water for 30-40 minutes, remove and drain.

Use a brush to spread the fermented bean curd juice and soy sauce mixture evenly over the meat.

14.

Put cooking oil in a clean pot and bring to a boil. Fry the pork belly with the sauce side down in the pot until golden brown, take it out and set aside.

15.

Chop the garlic into mince.

Find another clean pot, add a little cooking oil, and when the oil is hot, add minced garlic and sauté until fragrant.

Pour in water and bring to a boil.

16.

After the water boils, add sugar, oyster sauce, salt and the remaining fermented bean curd juice and soy sauce used to brush the pork belly.

17．

After the sauce comes to a boil again, add the soaked pickled vegetables and cook for 20 minutes before turning off the heat.

Remove the pickled vegetables and set aside the remaining sauce.

18.

Place the fried meat on the chopping board and cut into 0.5 cm thick slices.

Put the skin side down and the meat on top, and arrange them evenly in the bowl.

Arrange the pickles on top and evenly pour the remaining sauce from cooking the pickles in step 17.

19．

Place on the steamer and steam over high heat for 40-50 minutes.

20.

With a towel on the side, remove the steamed bowl from the pot.

Slowly pour the soup into the pot and add starch to make a thin sauce.

Place the bowl of steamed meat upside down on a large plate, and finally pour the thickened sauce over it.