Hello everyone, welcome to my food question and answer. I am the creator of the field of food: "Pay attention to food and make life more interesting." Braised pork with plum vegetables, which kind of people eat the most? Why? Let me talk to you today. As for the person who eats the most, personally, I think everyone loves it, and there is no difference between people. It belongs to Hakka cuisine, and almost every restaurant in China will have such a dish, which is loved by people because of its attractive color, fat but not greasy, and fragrant smell. It is a hard dish, and now it is also made into a cooking bag, which is used in the take-away industry and is also deeply loved by office workers. I like this dish, too. It is appetizing and not greasy. There are also some working people engaged in engineering or heavy physical strength who like to eat this dish. The main reason is that the meat is hungry, and the taste is also helpful for the next meal. Secondly, office workers prefer this dish. A group of people came out and ordered a face. Because it is also a valuable hard dish.

Ingredients used: pork belly 400g, rock sugar10g, plum vegetable 80g, onion ginger 5g, star anise, cinnamon, fragrant leaves, dried pepper, salt, chicken essence, cooking wine, light soy sauce, dark soy sauce and oyster sauce. Production technology: (1) put clean water into the pot and cold water into the pot. (2) Cut the pork belly into three sections and tie it evenly on its surface with a needle for convenient eating. Then spread soy sauce evenly on the surface of pork belly. You can also use pastry water: honey 10g, red Zhejiang vinegar 50g, soy sauce 20g, and brush it on the surface of pork belly after stirring evenly. Spare. (3) Pour an appropriate amount of oil into the pot, with the pigskin facing down and the fried surface golden, then turn it over and fry it to squeeze out the excess oil to reduce the greasy feeling. Pay special attention to oil splashing when frying. After natural cooling, cut into pieces with uniform thickness.

The practice of deducting meat from plum vegetables (4) Soak plum vegetables in clear water thoroughly, then take them out and drain them for later use. (5) Wash the pan, pour in a proper amount of oil, stir-fry shallots and ginger, stir-fry pork belly for a while, cook cooking wine, soy sauce and oyster sauce, stir-fry for a while, add star anise, cinnamon, fragrant leaves and dried peppers, stir-fry with a little soy sauce, add water, add salt, monosodium glutamate and white sugar and gently boil. Spare. (6) Boil the steam in the pot, pour in a proper amount of oil, add onion, ginger and garlic and stir-fry until fragrant, and pour in plum and stir-fry until fragrant. (7) Take a bowl, surround it with pork belly, all the parts with skin are facing down, form a circle, spread plum vegetables on the surface, and pour it into the soup base. Wrap in plastic wrap, put in a steamer and steam for 40 minutes. The flavors of all the ingredients gather together, and the water vapor blends into it, releasing a rich compound aroma. (8) Take out the ingredients and pour out the soup for later use. Wash the pot, add oil, add rock sugar, stir slowly with low fire, the rock sugar will melt into jujube red, then pour in the steamed soup, boil it and pour in a proper amount of water starch to thicken it. (9) Put the steamed ingredients upside down in a dish, pour sauce on the surface and sprinkle with chopped green onion. (10) Decorate the table. I hope everyone will like this work. See you next time.

After cooking for a long time, enjoy it quietly. There is always a dish that warms people's hearts. No matter how time passes, keep the food and the beautiful scenery will always accompany you! This article was originally produced by "Creativity on the Tip of the Tongue" by Liu Chu. Without authorization, it is forbidden to carry and copy!