How to make braised pork with pickled vegetables? Do you know how to make braised pork with pickled vegetables?

In life, there are many ingredients. Different ingredients are prepared in different ways, and everyone’s cooking method is also different. This will cause the taste of the same dish to be different. Below I bring you plum blossoms.

How to make braised pork with vegetables.

How to make braised pork with pickled vegetables 1 1. Main ingredients: Pork belly, pickled vegetables, fermented bean curd juice, onion, ginger, garlic, dark soy sauce, light soy sauce, cooking wine, salt, and rock sugar.

2. Production steps: 1. Select ingredients.

To make authentic braised pork with plum vegetables, you must choose fat and lean pork belly.

Grandpa Er said that when making pork belly, fat and thin pork belly is the best choice, and it must be with the skin on to make it more delicious.

2. Add water to the pot, add the prepared pork belly, green onions, ginger and cooking wine, open the water, remove the floating foam and cook for 15-20 minutes.

Coat the surface of the meat with a layer of soy sauce and soy sauce to evenly color the meat, and dry in a well-ventilated place.

Tip: After the meat is dried, you must use a bamboo stick to poke some holes on the skin surface before putting it in the pot. Otherwise, the water in the meat will explode when it enters the oil pot and easily injure people. 3. Heat the oil in the pot to

70%, fry the pork belly skin until golden brown, fry the skin, then remove it, cool it with clean water, and soak it until it becomes wrinkled.

Then cut it into large, even slices.

4. Soak the dried plums in warm water for 10-15 minutes and wash them.

Add oil to the hot pot, add ginger, garlic and green onions, then add the prunes and stir-fry until fragrant. Add appropriate amount of light soy sauce, cooking wine, fermented bean curd juice and salt to taste.

5. Take a large bowl, pour a little oil and crushed rock sugar and spread evenly. Place the cut meat skin side down on a plate, top with fried pickles, put it in the pot and steam for 40-60 minutes until soft.

6. Take out the pickled pork with pickled vegetables, place it upside down on a plate and it is ready to be called braised pork.

Heat a wok over high heat, bring the poured soup to a boil, and simmer until thick. Pour it over the meat and serve.

How to make braised pork with pickled vegetables 2 1. Ingredients: Pork belly, bean sprouts (bean sprouts are packaged in bags and available in the market), onions, ginger, pepper, star anise, dried chili 2. Production method: 1. First, put

Use a blade to remove the thick parts of the pork belly, so that the pork belly will be more beautiful. The cut meat can be made into crispy pork, and then cut into large pieces for later use.

2. Next, add water to the pot, heat it up, add green onion and ginger, then add one star anise and a few peppercorns. When the water is slightly boiling, add the pork belly and cook. After the water boils, beat off the foam, then add cooking wine to remove the odor.

Finally, cover the lid, turn down the heat and cook the meat for about 30 minutes. We will use the cooking time to soak the bean sprouts to remove the salty taste from the bean sprouts.

3. After 30 minutes, the pork belly has been cooked. Take it out with a strainer, and then use a dry towel to dry the water on the skin. At this time, we will prepare a little honey and dilute it with heated water. A little honey is enough, not too much, otherwise

Frying will turn the meat black, then apply honey water evenly on the meat skin and place it in a ventilated place to dry naturally. The drier the skin is, the better the tiger skin effect will be after frying. If you have the conditions, you can

Place it in the air conditioner and blow dry.

4. Next, start frying the meat. Add oil to the pot. You can use the leftover oil from frying. Heat it over high heat. When the oil temperature is about 210 degrees, that is, when there is smoke rising, put the meat into the grate and lower it.

Put it into the pot. In order to prevent the explosion and splashing of oil, you can cover it with a lid and put it in a grate to prevent the skin from frying black. After frying until golden, take it out. The frying time is about 1 minute. The pork skin will be fried.

Remove the dense bubbles.

5. Next, start changing the knife. Cut the pork belly into thick slices according to the size of the mouth of the bowl. The thickness should be 0.4 cm. The meat should be cut evenly. If the pork belly is too thin, it will not be able to be picked up by chopsticks after being steamed at high temperature for a long time. It is recommended that you cut it.

`Slightly thicker, cut the meat and set it aside for later use. This method can be used to make mustard meat, fermented bean curd meat, kelp meat and other dishes.

6. Next, start processing the bean sprouts. Pour out the soaked bean sprouts and squeeze out the excess water with your hands. Add oil to the pot and heat over high heat. Then add star anise, Sichuan peppercorns, green onions and ginger and stir-fry until fragrant, then add

Add the squeezed bean sprouts and stir-fry. Because the bean sprouts are soaked in water and have too much water vapor, they are not fragrant enough. We need to stir-fry the bean sprouts to bring out the aroma of the bean sprouts. Fry the bean sprouts until they are fragrant and set aside.

7. Put the cut pork belly into a basin, add 40 grams of seafood sauce, 30 grams of pork rib sauce, 25 grams of oyster sauce, 2 grams of MSG, a little pepper to remove the smell, add 2 grams of sugar to taste, stir the sauce evenly, and let

Every piece of meat is coated with sauce.