Many people like to eat braised pork, but they think it's troublesome to make braised pork. In fact, it's really troublesome to make, but it smells good! Therefore, even if the practice of detaining meat is troublesome and there are many steps, many people still can't stop eating food! There are many ingredients for braised pork, and different ingredients have different names for braised pork, and of course they have different tastes, which can be salty or sweet.

For example, we often have braised pork with plum vegetables, braised pork with taro, etc. Braised pork with plum vegetables is salty, but braised pork with taro can be salty or sweet, especially braised pork with sweet taro made by Hakka people in Shaoguan, Guangdong. The taste is absolutely commendable! In this issue of the food tutorial, Tianjian Food Store wants to share with you the fragrant but not greasy braised pork with plum vegetables. Friends who like to eat braised pork, let's see how I do it together!

before the formal production, we need to prepare the following ingredients: 1,g pork belly, 1 bundle of dried plum, 3 star anise, 1 small piece of cinnamon, 5 pieces of fragrant leaves, 1 ginger, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, a little soy sauce, 1 scallion, 2 tablespoons maltose, 1 south milk, 1 tablespoon South milk and 1 teaspoon salt.

You can choose wet salted plum or dried plum, and the taste is not much different. I use dried plum, put it in a big pot, then add warm water without dried plum, and soak the dried plum until soft. After cleaning the pork belly, put it in a pot with cold water, add ginger slices and onion slices, add anise cinnamon leaves, and then cook the pork belly over high fire!

Take out the cooked pork belly, put it on a plate and let it cool, then poke countless small holes in the pork belly skin with a bamboo stick or fork, then suck up the poked oil with oil-absorbing paper, then pour 2 tablespoons maltose on the pork belly and spread it evenly, then put a layer of soy sauce on the pork belly, control it to dry a little, then fry it in an oil pan, fry it until the surface is golden, then fish it up and soak it in clear water.

In the process of soaking meat, the dried prunes are almost soaked. Wash them several times, wring out the water, and chop them on the chopping board. Take out the anise cinnamon leaves from cook the meat and chop them together with the dried prunes. Then, put the chopped dried prunes into the pot without adding oil and heat them. Stir-fry the dried prunes over medium heat, and stir-fry the remaining fragrance of the spices.

stir-fry the dried prunes, then add 1 tbsp of light soy sauce, 2 tbsp of oyster sauce, and a little salt, stir well, then add a bowl of broth, cover the lid, and simmer for 8 minutes on medium heat. When the broth is basically dry, remove the lid, turn to high fire, collect the broth and take it out for later use.

after the pork belly is soaked, take it out and control the moisture, then cut it into pieces about 1cm thick, put it into a big pot, add 1 tablespoon of soy sauce, 1 piece of south milk, 1 tablespoon of South milk, add a little soy sauce, then stir it evenly, color and season the pork belly, and then prepare a deep-bottomed plate with the meat face down.

spread the fried dried prunes on it, pour the remaining juice on it, then put it in the steamer of SAIC and steam it for 2.5 hours! Steamed out of the pot, put a big flat plate on it, then buckle it upside down, and finally sprinkle with chopped green onion to serve!

This fat but not greasy braised pork with plum vegetables is finished. Friends who like this delicious food, please try it and make sure that the taste will not let you down!