Braised pork with plum vegetables means prosperity and prosperity. Soft glutinous rice is especially delicious.

Steamed pork belly with green vegetables

Ingredients: pork belly, plum, onion, ginger, rock sugar, soy sauce, oyster sauce, fermented bean curd, braised soy sauce, chicken essence, yellow wine and salt.

Steamed pork belly with green vegetables

1. Clean the pork belly, put it in clear water, pour in a proper amount of yellow wine, add some onions and ginger slices, and remove the fishy smell. After the pot is boiled, skim off the floating foam on the pot, cook on high fire for 10 minute, and continue to cook on low fire for about 25 minutes.

2. Then, while it's hot, stick some holes on the surface of pigskin with bamboo sticks, melt sugar and soy sauce, evenly spread them on the surface of pigskin, pour oil into the pot, lower the pigskin to 30% heat, cover the pot, and when the crackling sound in the pot is low, take out the fried pork belly and soak it in ice water for 2 hours.

3. Soaked pork belly, the skin will be tiger skin-like, then cut into thick slices, and put it neatly in a bowl with the skin facing down.

4. Clean the dried plums, chop them up, put them directly into the pot, stir-fry the water and put them into the meat bowl. Take another clean bowl, add fermented bean curd, sugar, braised soy sauce, soy sauce, oyster sauce and salt, and stir well.

5. Pour the juice on the prunes, pour the water out of the steamer, put it in a bowl with meat, steam on high fire for about 20 minutes, then turn to low heat and continue steaming for 60 minutes. After turning off the fire, you can take it out of the pot and pour it on the plate when you eat it.