For the excellent braised pork with plum vegetables, it will definitely go through more tempering, and it is inevitable to go through fire and water. Although the process is not simple, the taste must be worthy of this process. Next, let's look at the specific methods.
1. First, soak the dried prunes in water 15 minutes.
Take out a piece of pork belly, first roast the pigskin with a spray gun to remove the residual pig hair and fishy smell, and scrape off all the scorch marks after roasting.
Generally, there is no spray gun at home, so you can scrape it directly with a knife, or you can cook the pigskin directly without refueling.
2. After pigskin is treated, boil water in the pot, add pork belly in cold water, add a few slices of onion and ginger, and pour in appropriate amount of yellow wine to remove fishy smell. After the fire boils, remove the floating foam from the pot. Yellow rice wine is the best here, so it is very convenient to buy it now.
Then cover the pot and simmer 15 minutes to cook the pork belly thoroughly.
When you are in cook the meat, you should prepare auxiliary materials.
Slice the bell pepper, cut the shallots into chopped green onion and put them together with Jiang Mo. Put two star anises, a few fragrant leaves and a pinch of pepper in the basin for later use.
After the auxiliary materials are ready, start to color the juice, put a proper amount of honey in the basin, add a little soy sauce and stir well.
3. 15 After the pork belly is cooked, take out the pork belly, brush it with honey water evenly on the pigskin, or change it into sugar color and fermented grains, mainly with a layer of background color, and cut it from the middle after painting.
Next, go to the oil pan! Heat the oil in the pot. When the oil temperature is 50% hot, put the pork belly skin down into the pot, fry the oil inside for 2 minutes, and remove it when the pork belly surface is golden yellow.
After controlling the oil, cut the pork belly into thick slices about half a centimeter. If it is too thick, it will get tired.
4. After the meat is cut, prepare a small pot, put sugar, pillar sauce, fermented bean curd sauce, seafood sauce and sesame sauce in the pot, then pour in soy sauce and add appropriate amount of water, stir and melt the sauce, and then put the cut meat slices into the sauce and grab them evenly so that they are evenly covered on the sauce.
After dipping the sauce evenly, prepare two buckle bowls and put the pork belly skin evenly in them for later use.
5. Start frying plum vegetables, first wash the soaked plum vegetables twice, fully wash the impurities and squeeze out the water.
Heat oil in the pot, add a small piece of lard and stir-fry until fragrant, then pour in onion, ginger and bell pepper, turn on low heat, then add star anise, fragrant leaves and pepper, stir-fry for a few times and then pour in plum vegetables.
Stir-fry the water in the plum vegetables over medium heat until the plum vegetables are dry and fragrant.
Then pour it into the sauce basin and grab it evenly to add a layer of bottom flavor to the plum vegetables.
6. finally steamed. Put the plum vegetables on the sliced meat, expose the steamer to the air, add the braised meat, and cover it with a plate or plastic wrap to prevent water vapor from entering.
Cover the pot and steam for an hour and a half. Take out the braised pork, cover it with a plate and turn it over quickly. Sprinkle chopped green onion while it is hot, and the delicious braised pork with plum vegetables will be served!
Bian Xiao has something to say:
1. To make braised pork with plum vegetables, the pork must be blanched first, otherwise it will have skin smell and residual pig hair, which will affect the appearance and taste;
2. Color with soy sauce, honey, sugar and fermented grains;
3. The frying step is mainly to color and squeeze out excess oil, which is the key for pork to be ruddy, shiny, fat but not greasy;
4. Plum vegetables should be fried, with strong fragrance.
The whole process of braised pork with plum vegetables is still a bit complicated. It needs to be scalded, boiled, fried and steamed, but how can you just eat without doing anything in life? The food you cook is different from that in the restaurant, so try it occasionally.