Ingredients for braised pork with plums and vegetables: prunes, pork belly, ginger, green onions, cooking wine, red fermented bean curd, light soy sauce, dark soy sauce, sugar, beer, oyster sauce, minced garlic Method: 1. First prepare some prunes, use about 80 degrees

Soak in hot water for 30 minutes.

2. Prepare a piece of pork belly and put it into the pot under cold water. Add 4 slices of ginger, 3 green onions, a little cooking wine to remove the fishy smell, cover the pork belly and cook for about 30 minutes.

3. Cook the pork belly until it can be easily penetrated with a chopstick, which means it is cooked. Take it out and use a toothpick to poke some small holes on the surface of the pork skin while it is still hot. Then pour some light soy sauce on top of the pork skin and cut every part of the pork belly.

Apply evenly to every part of the pork belly. After applying the pork belly, place it in a colander to dry out the moisture.

4. The prunes have been soaked until soft. Wash and squeeze out the water from the prunes, then chop them into small pieces and set aside.

5. When the oil in the pot is 50% hot, put the pork belly into the pot and fry it. When frying, put the pork skin down and cover it with the lid to prevent the oil from splashing out. Fry the pork skin until golden brown, then flip it over and fry the other side.

, no need to cover it.

After frying, soak in ice water for 30 minutes.

This step helps remove the fat from the pork belly.

6. Now let’s make the seasoning, a piece of red fermented bean curd, add some fermented bean curd juice, 2 tablespoons of light soy sauce, 3 tablespoons of oyster sauce, a little dark soy sauce, sugar, and 30 ml of beer. Stir evenly. Then put the cut pork belly into the sauce and bring it with it.

Put on disposable gloves and mix evenly.

Mix well and marinate for 20 minutes.

7. Heat oil in the pot, add minced garlic and stir-fry until fragrant. Add prunes and stir-fry them and set aside.

The prunes I bought are salty, so there is no need to add salt.

8. Prepare a bowl and place the marinated pork skin side down to make it more compact. Add the fried prunes and vegetables and spread them neatly. Put it into the steamer and steam it for an hour. Then prepare a plate to turn it upside down.

come over.

The braised pork with dried plums and vegetables is delicious and not greasy, which means prosperity. It is an indispensable dish on the New Year’s Eve dinner table. Photo of sweet and sour hairtail. Ingredients: hairtail, ginger, spring onions, eggs, starch, salt, soy sauce, balsamic vinegar, cooking wine, sugar, pepper.

Method: 1. Divide the cleaned hairtail into small pieces, add 3 slices of ginger, edible salt, and a bottle of high-strength white wine. White wine is easier to remove the fishy smell than cooking wine. Mix well and marinate for 20 minutes.

2. Cut some shredded ginger and some green onions and set aside.

3. Prepare the sauce below. In a bowl, add 20 ml of balsamic vinegar, 10 ml of soy sauce, 5 ml of cooking wine, 5 g of sugar, 2 g of salt and pepper, mix well and set aside.

4. Prepare some egg liquid and starch, roll the marinated hairtail in the egg liquid, then coat with a layer of starch and set aside.

5. Add oil to the pan and heat it up. When the oil is hot, fry the hairtail until both sides are golden and set aside.

6. Add a little less oil to the pot, stir-fry the shallots and ginger until fragrant, add the prepared sauce, and finally add the hairtail, turn to medium-low heat and simmer slowly, turn over and the soup will thicken, then serve.

Sweet and sour hairtail made this way has a fragrant skin, tender fish, sweet and sour taste, and is suitable for all ages. It means peace, prosperity and prosperity. Ingredients: radish, pork, eggs, ginger, chives, soybean paste, light soy sauce, and red pepper.

, oyster sauce, starch method: 1. Add minced ginger, green onion, pepper, soybean paste and light soy sauce to the meat filling, stir well and set aside.

2. Slice the radish, add a spoonful of salt to the pot, add the radish slices to the boiling water, blanch the radish slices for one minute and then drain them into cold water.

3. Put the meat filling into the radish slices, place it on a plate, and crack an egg in the middle.

4. After the water boils, put it in a steamer and steam it for 15 minutes.

5. Heat oil in a wok, add diced red bell pepper and stir-fry until fragrant, add light soy sauce and oyster sauce, stir-fry evenly, then add water starch, until the soup becomes thick and serve.

Finally, pour the soup over the meat filling.