Speaking of braised pork, it is natural to think of braised pork with plum vegetables, which is particularly classic. Dried plum vegetables and pork are perfectly combined. Pork absorbs the aroma of dried plum vegetables, and dried plum vegetables absorb the oil of pork. No matter the taste or taste, it is delicious. In the past, you could only eat braised pork with plum vegetables in restaurants, but now you can cook braised pork with plum vegetables whenever you want. I often cook braised pork with plum vegetables for my family in my spare time, and it will be CD-ROM in a short time after each meal. It is more popular than braised pork, delicious and delicious, and I usually treat people to dinner during the Chinese New Year holiday, making a braised pork with plum vegetables, which is particularly popular.

I think you also like to eat braised pork with plum vegetables, but you can't cook it yourself. If you want to eat it, you can only go to the restaurant, and the price of braised pork with plum vegetables in the restaurant is high and small, which is really not cost-effective, so it is better to learn how to cook it yourself. It is only a dozen dollars to buy a catty of good pork belly. It is very affordable to make a large portion and eat well with less money.

How to make "braised meat" delicious? Teach you how to do it in detail. After the pot is cooked, the aroma is fragrant and the entrance is instant! Pay attention to the "four steps" when making braised pork. The braised pork is good-looking and delicious, fat but not greasy. Let me share with you the practice of detaining meat, and follow the steps to make sure that you can also cook delicious food. Come and have a look.

Practice steps:

Step one, cook the meat.

First, prepare a good piece of pork belly. When choosing pork, see if there is pig hair on the pigskin, and then see if there are many layers. After pressing, it is elastic, indicating that it is a good pork belly. It is better to use this kind of meat to make braised pork. If there is too much pig hair, the taste is poor and there is an odor.

Dried prunes should be soaked in advance. Generally, dried prunes have sand. After soaking, they should be washed several times to avoid sand affecting the taste.

If the pork belly is too big, it should be cut into two or three pieces, so that the back can be handled better. After cleaning, put it into the pot, add cooking wine, ginger slices, onion segments and cold water, and cook it on fire until the meat is cooked thoroughly. After cooking for half an hour, you can use chopsticks to verify that it is cooked, as long as you can easily pierce the pigskin from one end.

The second step is coloring

After the pork belly is cooked, use a stainless steel fork to make some small holes in the pig skin, which is done for coloring and flavor.

Put some mixture of soy sauce and soy sauce on the plate, put pork belly in it, smear each side several times, and then touch the side of pigskin with soy sauce and marinate for half an hour. Make the pigskin darker and look better.

Step 3: decocting

Add oil to the pot. When the oil is warm, put the pork belly into the pot and fry it. If you want to save oil, you can put less, and fry each side. Finally, fry the pigskin emphatically, but be careful not to injure yourself when operating. It is better to block it with a pot cover.

Remove the pigskin after frying until it is brown, and immediately soak it in cold water. This is a trick to make it look like a tiger's skin. Many people may not know it, but if you don't pay attention to it, just put it on a plate and let it cool.

Wash the dried prunes, squeeze out the water, cut them into smaller pieces, heat the wok, add chopped green onion, minced ginger and minced garlic and saute until fragrant, then pour the dried prunes into the wok and stir fry them, add light soy sauce to taste, stir fry them evenly, and then serve them out. This is also a skill. Don't cut them and put them into bowls directly, but stir fry them to make them more fragrant.

Step 4: steaming

Let the pork belly cool and cut it into pieces. Put salt, soy sauce and soy sauce in an empty bowl and mix well. Wrap the pork belly slices in the juice.

Wrap it up and put it in a bowl. Remember to put the pigskin side down. After all the yards are neat, put on the freshly fried dried prunes, press the porcelain with a shovel and steam it in a pot with low heat for an hour.

Finally, after steaming, cover the plate and buckle it in the plate, so that the braised pork with plum vegetables is ready.