Braised pork with plum vegetables, which is often called boiled white, has many names because of different regions, and Sichuan cuisine is called boiled white.

It is characterized by bright red sauce color, rich and delicious soup, smooth and mellow braised pork, fat but not greasy, and soft and mellow food.

Plum cuisine is a traditional specialty of Huizhou, with golden color, sweet fragrance, refreshing, neither cold nor dry, neither wet nor hot.

Photos of braised pork with plum vegetables (22 photos) Braised pork with plum vegetables is an "upright" dish with a long reputation. It is said that it is also called "the Three Treasures of Huizhou" with brine chicken and Nian Tofu. There is also a beautiful legend about "braised pork with plum vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn cooking. After the two chefs returned to Hui, Su Dongpo asked them to imitate the "Dongpo Braised Pork" of Hangzhou West Lake and make it "Braised Pork with Plum Vegetables". It's really delicious, refreshing and not greasy, and it is well received by Huizhou citizens. For a time, it became a Huizhou banquet. "Braised pork with plum" selects the core of plum in Hengli Tuqiao, soaks it in clear water until it is fresh and light, cuts the plum into several sections for later use, selects pork belly, scrapes off the skin of pork belly, puts it in a soup pot for cooking, takes it out, spreads a layer of soy sauce on the skin while it is hot, puts it in a hot peanut oil pot for frying, takes it out after the skin is down, soaks it in a clear water basin, and then cuts it into big pork belly with a thickness of three to four millimeters.

Wash and slice pork, pour peanut oil into the pot, add onion, ginger, garlic and star anise, stir-fry pork belly for a while, then add soup, white wine, salt, soy sauce and sugar. When the soup is boiled, move to low heat and stew until cooked. Then take out the cooked pork belly, put the inside (with skin at the bottom) evenly in a bowl, spread a layer of plum slices on it, then pour in the original soup and steam it thoroughly in a cage. When picking up vegetables, pour out the original soup, turn the meat upside down and buckle it on the plate. The original soup tastes good to boil, and it is thickened with water starch and poured on the meat. The characteristics of this dish are: carrion is fragrant, salty and slightly sweet, fat but not greasy.