Composition details
Pork belly with skin: 500g. ; Lettuce leaves:100g; Coriander leaves: 5g. ; Prunes:100g; Fresh garlic:15g; Jiu Shao: 25g soy sauce: 50g sugar: 25g monosodium glutamate: 5g; Wet starch:10g; Sesame oil: 5g; 75g of peanut oil in soup. : the right amount;
Detailed steps of braised pork pot with plum vegetables
1. Cut the pork belly into large pieces, put it in a pot and boil it with water, add bamboo grates, add pork belly and cook it until it is just cooked (about 45 minutes), take it out, punch holes in the skin with a fine steel needle, and drain the water. Use 10g soy sauce, 5g Shaoxing wine, 5g wet starch, add a little water to make a slurry, and evenly apply it to the skin while it is hot to make it light yellow.
2. Boil the pot, add peanut oil, heat it to 70%, add pork belly, cover and fry until there is no oil explosion and the skin is golden red, then put it in a colander to drain the oil, and cut it into 5 cm long and 0.8 cm thick slices with a top knife. Rooting dried plums, washing to remove sand, kneading with water, chopping, boiling in a pot, putting chopped plums in the pot to make them permeable, taking them out, pouring out the remaining sand at the bottom of the pot, and putting them in a drain basket to squeeze clean water.
3. Cook, add peanut oil 10g, heat to 50%, add fresh garlic 5g, stir-fry until cooked, add Shaoxing wine 10g, add meat slices, soy sauce 10g and sugar 10g, and stir-fry for about 5 minutes on medium fire.
4. Add 25g of peanut oil to the pot, heat it to 50%, add fresh garlic10g and stir-fry, bring Shao wine to a boil, add 20g of chopped plum, soy sauce and15g of sugar, stir-fry for about 5 minutes on medium fire, and then stir-fry. Put the fried meat slices face down into a buckle bowl (which can be coded into the shape of "crossing the bridge"), spread the fried plum vegetables on it, put the remaining oil juice into the bowl, steam it in a steamer for 2 hours, and take it out. Squeeze the steamed juice from the bowl into a wok, and buckle the bowl into a casserole filled with lettuce leaves. Heat a wok, add soup, add monosodium glutamate and soy sauce until red, pour sesame oil and wet starch on the meat in the wok, heat the wok until it boils, sprinkle with lettuce leaves, and cover the lid.
Tips:
The appearance of fresh plum is similar to mustard, belonging to the same genus. Plum stems are slightly round and hollow in the middle, which tastes sweet, while mustard stems are flat. Dried prunes, especially in Huizhou, Guangdong, are of high quality, golden and bright in color, crisp, not wet or dry, and rich in nutrition. By changing the main ingredients in this way, for example, Fujian Yongding beet can be used as "braised pork with dried vegetables". Fujian Yongding Dried Beet is made of fresh mustard. Its color is black, brown, shiny, delicious and sweet.