What should I pay attention to when cooking authentic braised pork with plum vegetables at home? Let's discuss this problem below, hoping that these contents can help friends in need.

first of all, we should prepare plum vegetables, soak them early, and wash them thoroughly. When soaking the plum vegetables, you can soak the dried vegetables in cold water for half an hour, clean the plum vegetables with tap water, rub off the salt outside, then soak the plum vegetables in cold water for half an hour, and change the water halfway to soak them again, in case the plum vegetables are salty after cooking. First, put the pork belly into the pot with cold water, then add a few pieces of ginger and a few onion roots into the pot. Then add appropriate rice wine to remove the odor, bring it to a boil with high fire, turn to low fire and cook for 4 minutes. After the water boils, skim off the foam. Cut a little more garlic foam, and cut the washed dried vegetables into small foam for later use.

braised pork is found in Hunan cuisine, Jiangxi cuisine and other regional specialties, but plum cuisine is the most widely spread among Hakka cuisines, and it is one of the three famous Hakka cultural dishes in Guangdong Cuisine Hall. Together with bean curd and salted chicken, it is also called "the three treasures of Huizhou special cuisine", which is almost a must-have delicacy every banquet. Pour vegetable oil into the pot, heat the oil, and add raw pork when the oil boils. Fry the pork until it fades. If the pork skin is wrinkled, you can pick it up and drain the oil. Cut the fried raw pork into large areas, each new drama is 8 cm long, 3 cm wide and .5 cm thick. Wash the plum vegetables and chop them with a knife.

put cold water into the pot of cook the meat, add the prepared seasoning, turn it on, and cook for 25 minutes, until the flesh can be pierced thoroughly with chopsticks, then turn off the fire, fish it out, clean it, and dry the water for reserve. As a dish that looks unobtrusive at the Spring Festival family dinner, braised pork is one of the indispensable main meals for everyone. When it is imported, it is fresh, salty and slightly sweet, with rich juice and a hint of garlic, ginger, onion and other flavors. It has long been turned into a soft layer of vegetable oil with a tongue flick, and it is full of collagen fibers, not greasy or fat, and soft and waxy.

braised pork with plum in thick oil and red sauce. The color of sauce is red and bright, the sauce is thick and delicious, the braised meat is smooth and mellow, the meat is crisp and rotten, fat but not greasy, and the plum vegetables are thick and fragrant. If you bite a piece and your mouth is full of oil, you can feel that it is not greasy at all. When the oil is removed from plum vegetables, the pork belly will bring the fragrance of plum vegetables, and the combination of plum vegetables and pork belly can really be said to be appropriate.