Let me answer this question: the main ingredients of braised pork with plum vegetables are pork belly and plum vegetables; The production method is to cook pork belly, add soy sauce to color it, then fry it, cut it into pieces, and marinate it with seasoning. Add onion, ginger and other seasonings to dried plum vegetables; Finally, put the marinated pork belly into a bowl, spread plum vegetables and steam thoroughly; When loading the plate, buckle the meat in the plate. Braised pork with plum vegetables is salty and sweet, fat but not greasy; Its characteristics are: unique shape, bright red color, rich and delicious soup, fat but not greasy meat, soft and mellow food.

How to cook braised pork with plum vegetables?

If you want to cook braised pork with plum vegetables, you should first choose square pork belly: when choosing pork belly, you should choose pork belly with fat and thin, and the size should be about 10x 15cm, so that you can cut pork belly slices with the same size and thickness when changing knives.

Secondly, the pork belly must be fried: the fried pork belly looks better in both taste and appearance than the unrefried pork belly.

Let's share with you the practice of deducting meat from plum vegetables:

The practice of braised pork with plum vegetables-characteristics: bright red color, fat but not greasy, soft and mellow!

Ingredients: pork belly and dried plums.

condiment

Onion, ginger, cooking wine, sugar, soy sauce, soy sauce, oyster sauce, cooking wine, aniseed, pepper, fermented bean curd.

-Start making-

Step 1: Boil pork belly: clean pork belly to remove impurities and pig hair; Boil water in the pot, add onion, ginger, pepper, aniseed and cooking wine, and simmer for 30 minutes;

-Tip: Pork belly should choose a large piece of pork belly. The fat and lean meat in the next five flowers alternate with each other, which naturally tastes soft and delicious. The size of pork belly is about 10x 15cm.

Step 2: Pretreatment of pork belly before frying: put the cooked pork belly in cold water to cool, use kitchen paper to absorb water, and stick a small hole in the skin with a toothpick; Spread soy sauce evenly around the pork belly;

-Hint: 1. Punching holes in the skin with toothpicks is to make the oil under the skin separate out, so as to be fat but not greasy. The purpose of applying soy sauce is to color the meat and make the fried pork belly look golden.

Step 3: fry pork belly: pour oil into the pot, when it is heated to 50%, add pork belly and fry until it is golden around, then take it out, soak it in cold water for 10 minutes and take it out;

-Hint: 1. After the pork belly is fried, it will have a crisp taste; 2. Take it out of the oil pan and soak it in cold water in order to make the skin appear tiger skin after cooling, which will make the dish look good and increase the soft and glutinous taste of the skin.

Step 4: Marinate pork belly slices: cut the fried pork belly into 0.3-0.5 cm thick slices, add minced onion and ginger, fermented bean curd, white sugar, soy sauce, cooking wine and a little salt, and marinate evenly.

Step 5: Bowling and steaming: prepare a big bowl, put the pork belly slices evenly and neatly, spread the plum vegetables on the pork belly slices, wrap them with plastic wrap and steam them in a steamer for 60 minutes.

Step 6: Invert the pork belly on the plate: take out the steamed pork belly, pour out the gravy, invert the pork belly and plum vegetables on the plate, then pour in the gravy and sprinkle with chopped green onion.

Braised pork with plum vegetables with bright red color, fat but not greasy, soft and mellow taste is finished!