My favorite food-braised pork with plum vegetables, which we often call boiled pork with plum vegetables, has many names because of different regions. It is characterized by bright red sauce, thick and delicious soup, smooth and mellow braised pork, fat but not greasy, and soft and rotten and mellow food. When you chew a piece and your mouth is full of oil, you will feel that it is not greasy at all. Plum vegetables absorb oil, and pork belly will bring the fragrance of plum vegetables and the mellow fragrance of pine nuts. The combination of plum vegetables, pine nuts and fat pork belly can really be said to be just right. Its practice is: scratch and wash the pork belly, cook it with clear water until it is only cooked, and take it out; Spread the cooked skin evenly with soy sauce; Stir-fried peppers, air-cooled, and soaked in rice wine to form Sichuan pepper wine; Heat a wok over medium heat, add oil to boil slightly, put the meat in the lid and fry until it is silent, take it out and drain the oil; Cut the oil-drained and air-cooled meat into long blocks, each about 8 cm long and .5 cm wide, and put it in a bowl with the skin down to form a windmill shape; Crush fermented soybean, garlic and red fermented bean curd into paste, put into a bowl, and add ginger slices, refined salt, soy sauce, Sichuan pepper wine and white sugar to make a flavor juice; Will adjust the taste ... my favorite food-braised pork with plum vegetables

braised pork with plum vegetables, which we often call boiled white, has many names because of different regions. It is characterized by bright red sauce, thick and delicious soup, smooth and mellow braised pork, fat but not greasy, and soft and rotten and mellow food. When you chew a piece and your mouth is full of oil, you will feel that it is not greasy at all. Plum vegetables absorb oil, and pork belly will bring the fragrance of plum vegetables and the mellow fragrance of pine nuts. The combination of plum vegetables, pine nuts and fat pork belly can really be said to be just right.

its method is as follows: the pork belly is scraped clean, boiled with clear water until it is only cooked, and taken out; Spread the cooked skin evenly with soy sauce; Stir-fried peppers, air-cooled, and soaked in rice wine to form Sichuan pepper wine; Heat a wok over medium heat, add oil to boil slightly, put the meat in the lid and fry until it is silent, take it out and drain the oil; Cut the oil-drained and air-cooled meat into long blocks, each about 8 cm long and .5 cm wide, and put it in a bowl with the skin down to form a windmill shape; Crush fermented soybean, garlic and red fermented bean curd into paste, put into a bowl, and add ginger slices, refined salt, soy sauce, Sichuan pepper wine and white sugar to make a flavor juice; Pour the prepared sauce into the meat, then put the whole bowl into a steamer, steam it with strong fire and then slow fire for about 4 minutes and take it out; Wash plum vegetables, cut into slices with a length of 3 cm and a width of 1 cm, mix well with white sugar and oil, put them on the meat, steam for 5 minutes, take them out, and pour out the original juice; Re-buckle the meat in a dish, boil the raw juice, and moisten the starch to make it into a thin sauce.

Plum cuisine is a traditional specialty of Huizhou, which is golden in color, fragrant, sweet and refreshing, neither cold nor dry nor wet nor hot, and has a long-standing reputation. It is said that it is also called "Huizhou" together with salted chicken and stuffed tofu. There is also a beautiful legend about "braised pork with plum vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn how to cook. After the two chefs returned to Hui, Su Dongpo told them to imitate the "Dongpo braised pork" of Hangzhou West Lake and made it into "braised pork with plum vegetables". It was really delicious, refreshing and not greasy, and was well received by Huizhou citizens. For a time, it became a Huizhou banquet. launch