Hello everyone, welcome to my food Q&A. I am a creator in the food field: "Focus on food and make life more flavorful." How to make braised pork with pickled vegetables delicious?

In life, whenever the fire is lit, the aroma fills the air, and the smell of home is implanted deep in the brain. The beautiful tastes flow to the dining table and interweave in the warmth and warmth of the world.

Today I will share with you a classic dish - braised pork with pickled vegetables.

The plum vegetables are fragrant and the meat is delicious. At the same time, it needs to be fat but not greasy. It is especially suitable for rice, so it is widely spread.

The indispensable ingredients are: pickles and pork belly.

Due to the long-term pickling and fermentation of pickled vegetables, the unique smell is produced. After long-term cooking, the flavor is fully integrated into the meat to achieve the best effect.

Detailed production process of braised pork with plums and vegetables* The main materials used are: 60 grams of dried plums, 500 grams of pork belly, 4 dried chili peppers, 10 grams of green onions, 10 grams of ginger slices, cinnamon, star anise, bay leaves,

A little each of dried Sichuan peppercorns, salt, chicken essence, cooking wine, light soy sauce, dark soy sauce, white sugar, and water starch * Production process: (1) First, burn off the water vapor in the pot, fry the pork belly skin side down until brown.

The purpose of this is to remove the pig hair on the surface of the pork belly and remove some of the odor.

The standard for selecting pork belly is: three parts fat and seven parts lean for the best effect.

(2) Pour water into the pot, add pork belly, green onion segments, ginger slices, dried Sichuan peppercorns, and cooking wine into the cold water. Bring to a boil over high heat, then reduce to low heat, and continue cooking for ten minutes. Then skim off the foam, remove and rinse with water.

Putting the pork belly in cold water can allow the blood inside the pork belly to seep out, which will also help remove the fishy smell.

If boiling water is put in, the skin of the pork belly will shrink sharply, and the blood inside cannot be drained out and can only accumulate inside.

Braised pork with pickled vegetables (3) Soak the pickled pickled vegetables in water for three hours until soaked, clean, pick and remove impurities, and set aside.

(4) Heat the pot to dry up the water vapor, pour in the oil, add the onion and ginger and stir-fry until fragrant, then add the spices, stir-fry the dried chili for a while, add the dried prunes and stir-fry until fragrant, add enough water, add light soy sauce, dark soy sauce

, white sugar, bring to a boil over high heat, then reduce to low heat, cook until the juice becomes thick, and the flavors of the ingredients are completely absorbed and blended together.

Then pick out the spices and residue, leaving the prunes for later use.

(5) Wrap the surface of the pork belly with a layer of dark soy sauce, spread the color evenly, and marinate for ten minutes to allow the surface of the pork skin to color evenly.

Then pour enough oil into the pot, the oil temperature is 50% hot, add the pork belly, fry until the surface is golden brown, the skin shrinks, and part of the fat is also fried.

Then cut it into slices of even thickness.

Take a basin, put the pig skin side down, and place it neatly on the plate, then pour in the prunes and soup, wrap it in plastic wrap, and use a bamboo skewer to prick holes for ventilation.

Then put it into the pressure cooker, catch the steam, then turn to low heat and cook for one hour.

Just soft and tasty.

Braised pork with pickled vegetables (6) Take the plate out of the pressure cooker, pour out the soup, and set aside.

Then place the meat upside down in a bowl.

(7) Drain the water vapor in the pot, pour in the soup and bring to a boil. Pour in an appropriate amount of cornstarch and cook until thickened. Finally, pour it on the pork belly and you are done.

(8) Plate decoration. I hope everyone likes this work. See you in the next issue.

Note (1) When making braised pork with pickled vegetables, you must blanch it first. The purpose of doing this is to effectively remove the fishy smell from the meat.

(2) When coloring the pork belly, you can first use a toothpick or needle to prick the surface evenly to facilitate coloring and flavoring.

Cooking is long, and you can enjoy it quietly. There is always a dish that warms your heart.