1, base disk. Soak dried prunes in warm water or cold water for 2 hours, remove and squeeze out the water, dry fry with a small amount of cooking oil for 3-5 minutes, add appropriate amount of pepper according to taste, and do not add other seasonings. Put it aside for use.
For other basic dishes, dried beans or snow vegetables can be used instead of basic dishes. The production method is the same as above.
2, stir-fry sugar color. Dry-fry rock sugar or white sugar with proper amount of edible oil until it bubbles, and immediately add half a spoonful of cold water for later use. You can use soy sauce instead.
3, pork belly. Select pork belly with moderate fat and thin, and cut it into squares of 12CM times 12CM.
4. Cook pork belly. Add cold water, sugar or soy sauce. Pay attention not to be too light in color, add meat, cook until 7-8 ripe, and take it out.
5, fried meat. Heat the oil to 70% heat, add pork belly, fry for about 30 seconds, and take it out without explosion. Be safe!
6. Cut the meat. According to your hobby, 1CM is the best. It is best to freeze or refrigerate before cutting.
7. Bowl. Wrap the meat first and set it up. Then add star anise, half bowl of meat (minced) and three small pieces of cinnamon (the size of three nails) according to this ratio. Add oil, soy sauce, salt and appropriate amount. Chicken essence and monosodium glutamate can be added. If the color is not enough, add a small amount of soy sauce (soy sauce), stir well with the above seasonings and pour into the meat.
8. Cover the plum, steam for 1- 1.5 hours, and steam in the pressure cooker for 20 minutes. You can eat it upside down.
There are three steps to make braised pork crisp, fat but not greasy: one boiling, two frying, three steaming and one boiling. When cooking, the soup will be mixed with some fatty oil, especially the addition of seasonings such as onion, ginger and star anise, which can remove the fishy smell and reduce the greasy feeling.
The second frying, there is almost no oil in the pot, the skin goes down first, and the excess oil is slowly fried with a small fire, which reduces the greasy feeling.
Three steaming, high-temperature steaming, plum vegetables absorb some fat oil, and the excess fat oil is also melted by heating. It is necessary to skim the excess fat and oil twice before and after, so that the braised pork can be crispy, fat and not greasy.