There are many special dishes in Cixi, such as drunken crabs and stinky amaranth, which are as numerous as the stars in the sky, but I think braised pork with dried plum is the most characteristic of Cixi, and this dish is also my favorite.

Braised pork with dried plums is very attractive in terms of color, taste and method.

Every Chinese New Year holiday, my mother will cook delicious braised pork with dried plums. No, I'm busy again. The method of braised pork with dried plum vegetables is very simple, and every woman can do it. First, prepare dried plums and pork belly. Then, scrape the pork belly clean, and then wash the pot spotless. Pour a little clear oil into the pot, put the meat into the pot and cook for 5~1 minutes on medium heat. Then fish out the meat, sprinkle soy sauce, onion, monosodium glutamate and other seasonings on the meat, and put dried vegetables on the meat. Put it in a pot and steam for about 2 minutes until the meat is soft and rotten, and then take it out carefully. The delicious dried vegetable meat is out of the pot!

The cooked braised pork with dried plums is red and bright, and the meat is crisp and rotten, which makes people drool. Take a bite gently, it is crisp and tender, fat but not greasy, full of fragrance, and has a unique taste, which makes people can't help but eat another bite.

Braised pork with dried plum is not only delicious, but also has some functions. It can regulate anemia and strengthen the spleen and stomach, and there is so much knowledge in small dried plum vegetables.

I hope more flavor foods can spread in my hometown. I love braised pork with prunes in my hometown!