How to make a non-traditional, non-fried version of pork belly with dried plums and vegetables?

1. Wash the pork belly. Scrape off the fine hair and dirt on the surface?

2. Pour cold water into the pot?

3. After the water boils, filter out the scum?

4. Boil for 20 minutes Remove and drain?

5. Cut into 5mm thick slices (if it is not easy to slice, refrigerate before cutting)?

6. Arrange the meat in a bowl with the skin side down?< /p>

7. Add 1 tablespoon dark soy sauce and 1 tablespoon light soy sauce?

8. Spread evenly with your hands and place rock sugar evenly?

9. Dried prunes Pour some water over the meat slices and pour the cooking wine evenly (the prunes I bought are relatively clean. Don’t wash them too much to avoid all the salt being washed away. Just rinse them with a little water. The prunes are available in supermarkets and vegetable markets. They are available in supermarkets. The packaged ones may have less dust. If there is a lot of dust, you need to wash it carefully.)?

10. Steam for 1 and a half hours and leave overnight (or cook at noon and leave it at night) before serving Steam for 40 minutes to replenish. Because many people have asked, let me mention it again. Leave it overnight to enhance the flavor. If you feel that leaving it overnight is not good, you can just steam it for two to three hours or longer at a time. Supplement No. 2 is steamed prunes and meat together! There is meat underneath the prunes! Please look at step 9. The prunes are spread on the meat. It is completely covered so the meat cannot be seen, but there is meat. Can you please QAQ?

11. After taking it out, pour out the soup and add a lot of it. People asked, so I added an explanation. The soup is naturally in the bowl after steaming. It is seasoning juice + gravy + water vapor mixed in. If it is not decanted in advance, it may leak out when it is turned upside down. And because it was mixed with water, I felt that the taste was not strong enough when eating it directly, so in step 12, I put the filtered soup back into the pot and boiled it for a while to thicken the soup. Is the taste enough?

12. Invert the rest on a plate. Decant the thickened soup and pour it over the braised pork?

Tips Braised pork can be regarded as a national favorite restaurant dish. In fact, you can make something equally soft and delicious at home. Different from traditional practice. It’s healthier without frying. For us lazy people. Save time, you know! The only drawback of this piece of meat is the width = the slices are too small. Don’t act domineering