Braised pork with plum vegetables is a kind of special food, which is not only loved by friends in the south, but also a kind of special food with fat but not greasy meat and great taste. Braised pork with plum vegetables is delicious, but everyone knows what the specific method is! Soak raw materials pork belly and dried prunes overnight, wash them several times to remove fine sand, cut ginger and garlic into sections, wash the remaining pork belly, marinate it with salt for half an hour, add ginger, garlic, star anise, cinnamon and a small amount of pure grain wine, add a stone pot, boil it with strong fire, stew it with low fire for min, take it out, and apply a small amount of light soy sauce while it is hot. Put a little oil in the pot, with the pulp facing down, and slowly fry until golden brown, so that you have an appetite.

Use cold water to dissipate heat, cut into pieces with a thickness of one centimeter, and put them in a steaming bowl. It's too thick to steam, and too thin is not good. Please pay attention. Chop the washed dried plums, squeeze out the water by hand, put a small amount of oil in the pot, add pepper and ginger slices, add the cut dried plums, stir-fry until dry, add a small amount of salt and soy sauce to the soup just cooked with beef, simmer for min, take it out and put it in a steamed meat bowl, without adding soup, there will be steamed water in the steamed meat. Put it in a stainless steel steamer. When SAIC is popular, turn to slow fire, usually min, and gently put it in with chopsticks, as long as it can be inserted.

First, choose the first-class pork belly, which is less than a catty, and half a bowl of dried plum vegetables. The seasonings include onion and garlic, rice wine, vegetable oil, old rock sugar, thirteen spices and shallots. First, clean the dried prunes and put them aside to drain thoroughly. Put the pork belly in a cold water pot, cook the ginger slices and shallots thoroughly, and gently poke them into the pot with chopsticks. Clean and dry the water with a dry towel, boil the oil in the pot, and have five layers of temperature zones. Put the oil in the ice pool, boil the golden color and pour it on the meat in the bowl, then cook the oil in the pot again, weave the dried plum vegetables and fry them to dry, put thirteen fragrant scallions and garlic into the fried pork belly, and then take them out with a towel and buckle them on the plate, which is golden in color and has an appetite.

This is also the chef's two-year experience sharing. Dried plums need to be fried to taste. The steaming time depends on the size of the stainless steel steamer. Pork belly is cooked and removed, and the skin is evenly smeared with soy sauce. Pour cooking oil into the pot and put the meat in when it is 70% hot (remember to face down. Fry for about five minutes until the skin turns golden brown, remove and cut into pieces. Then put the meat in a tea bowl (skin down) and add chicken essence to the meat.