Braised pork with plum, a Hakka cultural specialty food ~

Every Spring Festival or at home, customers will cook this big dish to increase the festival. Today, I enjoy this dish of braised pork with plum vegetables, and choose simple home cooking methods. The production is very simple, and there is no need to fry three layers of meat, which saves a lot of time and inconvenience, but the actual effect will never be lost to the hotel's food level. Two key points should be grasped when making, one is the solution of meat slices, and the other is the configuration of juice.

first, raw materials

25g of raw pork (front buttock tip), 1 bag of plum, 3 grains of star anise, 1-2mL of soy sauce, 1 teaspoon of red fermented bean curd, 1mL of soy sauce, 1 teaspoon of chicken essence powder, 1 teaspoon of sugar, 1mL of rice wine, proper water, 1 onion and 1 fragrant onion.

How to buckle meat with plum vegetables:

1. Soak plum vegetables for 2-3 times, make sure that all the salt on the surface is cleaned, and then soak them in clear water. After cleaning, the three layers of meat are frozen in the refrigerator for 1 hour, and it is easier to cut after taking it off.

2. After soaking the pickled plum, squeeze out the unnecessary water by hand, cut off the old roots and cut them into coarse grains with a top knife. After cutting, taste it again. If the salty taste remains inside the underground stem, it must be washed again until the salty taste is basically removed.

hand-squeeze the washed plum vegetables to dry as much as possible. Then put it in a wok and fry it with low heat without oil. Stir-fry the plum vegetables until they are fragrant, gather and shrink, and pour them into a clean basin after the water is basically parched, and refrigerate them for reservation.

3. Sauce:

How to eat braised pork with plum vegetables is a very important process. Take a neat basin, add: 1 teaspoon of red bean curd+1 teaspoon of bean curd, 1 teaspoon of sesame oil, 1 teaspoon of seafood sauce, 1 teaspoon of sugar, 2 teaspoons of fermented grains, 1 teaspoon of light soy sauce, chopped green onion and garlic, 1 teaspoon of sesame oil, and adjust to sauce. This kind of sauce will be thick, because there are seafood sauce, bean curd and sesame oil. Adjust the reserve.

4. Meat food solution:

Frozen meat is very easy to cut, but it is not completely frozen and clean, but only makes the human fat layer in the meat more coagulated. Cut into 6mm-wide thick slices, add some light soy sauce, and stir to pickle. Bottom pot, preferably a non-stick pot. Spread the meat evenly in a non-stick pot, shoot after all the meat is spread, fry it on both sides with low heat and turn yellow, then take it off and put it in another pot for reserve.

5. After the meat slices are cool, add a spoonful of the adjusted juice. After stirring, find a tea bowl with a suitable size and put the meat slices into the bowl piece by piece. I have 7-8 pieces in each bowl. Spread 5-6 slices in the middle, 1 slice on each side, and spread the meat slices in all bowls as much as possible. The remaining indoor space will be filled with plum vegetables later. After the sliced meat is paved, if there is any juice left in the basin, please don't consume it, scrape it as neatly as possible and pour it on the sliced meat.

6. Cool plum vegetables are also mixed with 1 tablespoon of sauce and some water. You don't need to add too much water, and you can gently squeeze the plum vegetables with a small spoon, so you can see that there is juice extravasation. This steamed braised pork with plum vegetables is not easy to be too dry, and the juice is rich and colorful and tastes better.

7. season the plum vegetables and cover them on the sliced meat until the whole bowl is covered. After filling, steam in a wok for 1.5-2 hours, and stew for 3 minutes to 1 hour without opening the cover after steaming.

8. Pour the soup in the bowl into the pot and add a little sesame oil.

fasten the dish on the bowl, and at the same time, rotate the bowl and the dish, fasten the bowl on the dish, break the edge of the bowl with a spoon or wooden chopsticks, and then take the bowl out after the air enters. Pour the sauce on the hook and put the blanched vegetables on it.

Reminder

1. Plum vegetables must be soaked in water until they taste salty, otherwise they will be salty if steamed.

2. Dry-frying plum vegetables is an indispensable procedure, which can't be ignored. Otherwise it won't taste good.

3. Add light soy sauce to the sliced meat and fry until fragrant. Used for coloring and removing some unnecessary vegetable oils. In addition, the fried meat will become more and more fragrant. Delicious after cooking.

this home-cooked dish looks inconvenient, but in fact it is very simple, and it only takes a little longer to steam. It is highly recommended that you can make several bowls at a time, and the leftovers can be frozen in the refrigerator. Storage for one month should not be a problem. This kind of braised pork with plum vegetables is thicker than meat, so it is not easy to feel too greasy.