Whenever there is a festival, there will be a delicious food "braised pork with plum vegetables" on our table. This kind of food is suitable for all ages, everyone can eat it, and the methods are different. In some places, pork belly is fried, and in some places, pork belly is steamed. The methods are uneven. As long as the taste is authentic, it is authentic braised pork with plum vegetables. What I want to share with you today is the method of deducting meat from plum vegetables. The meat is rotten and delicious, it melts in the mouth, refreshing and delicious, fat but not greasy. Specific practices are as follows:
Do you want to fry or steam the braised pork with plum vegetables? No, it's not greasy, soft and mellow.
Composition:
500g of pork belly, 250g of plums, 0/0g of ginger/kloc-,half of onion, and 0/0g of dried peppers/kloc-. Onion10g.
Marinated pork belly seasoning: 5g of salt, 4g of monosodium glutamate, 6g of chicken essence, 4g of sugar, 2g of soy sauce and 6g of soy sauce.
Fried plum sauce: 3 grams of salt, 3 grams of monosodium glutamate, 5 grams of chicken essence and 2 grams of soy sauce.
Cooking method:
1, buy fresh pork belly with uniform thickness, put it in a frying pan and blanch it, skim off the floating foam, take it out and drain it. Coat pork belly slices with a little soy sauce, put pork belly in a steamer, add a little ginger and green onions, and steam for 10 minute.
2, 10 minutes later, take out the steamed pork belly and let it cool naturally for later use. Cut onion into chopped green onion, ginger into Jiang Mo and chopped green onion into chopped green onion.
3. Wash the bought plum vegetables for many times, clean the sediment and sundries in the plum vegetables, and wash them with clear water. After cleaning, squeeze the water out of the plum vegetables. The drier the better.
4. Heat oil in a wok, pour in chopped green onion and dried chili, stir fry quickly, add the seasoning used above, continue to stir fry quickly, and stir fry the fragrance of plum.
5. Cut the cold pork belly into square and square pieces (about 6 cm) and then cut the meat into thin and even pieces, not too thin or too thick, about half the thickness of chopsticks, and cut all the meat into such pieces. Put the meat slices into a container, add all the above seasonings and Jiang Mo, stir evenly, and marinate each piece of meat with seasonings for about 10 minute.
6. Pick up the buckle bowl and place the meat slices along the bowl. A buckle bowl can hold 15 pieces of meat at most, so that all the pieces of meat are put away. Put the fried plum vegetables on the bowl with the pieces of meat, and gently compact them, so that they will not come apart when steaming, and they will have a complete shape.
7. After the steamer is inflated, put the buckle bowl into the steamer and steam it for 20 minutes on high fire, so that the meat flavor and plum flavor are completely integrated. In this way, every time you eat a piece of meat, you will have the smell of plum vegetables. When you take a bite of plum, it will also smell of meat.
A delicious food "Braised Pork with Plum Vegetables" is easy to cook. Sprinkle a little chopped green onion on the buckle bowl when eating, which increases the fresh flavor of the second course.
Technical summary:
1, pork belly is very particular about buying, and it must be fat and thin, with a layer of lean meat and a layer of fat meat, so as not to be greasy or greasy. Braised pork with plum vegetables and braised pork belly must be steamed and cut. This is done: first, it is easy to cut, and second, it is shaped. When cutting, it won't cut big and small, and the skin is easy to color.
2, plum vegetables should be washed many times, and the sediment inside should be washed clean. After the fire is stirred, the fragrance of plum vegetables should be fried, and dried peppers and chopped green onion should not be less.
3. Pork belly slices must be pickled, and Jiang Mo is indispensable. At the same time, they are pickled to make the slices a little colored, so that they won't be too greasy to eat.
4. When braised pork with plum sauce is steamed in the pot, the steaming time will not affect it at all, and the fragrance of meat and plum will also be steamed out, so that the perfect combination of the two can achieve the core flavor of this dish.