Pork

500g

Dried Plum Cabbage

50g

Scallion

2pcs

Ginger

1pc

Salt

5g

Maintaining Wine

10g

Anise

2 capsules

Seafood sauce

10g

Oyster sauce

10g

Lao Soya Sauce

10g

Sugar

10g

Put away

Cooking Steps ***10 Steps

1

First, soak the dried plum cabbage Soak it overnight and wash it several times to remove the sediment.

2

Wash the green onion and ginger and slice.

3

Clean the pork, add water to the pot, put in a few slices of onion and ginger, 2 star anise, a little cinnamon, 10 grams of cooking wine, put the pork into the pot, cook on high heat, cook until the meat color is white, no blood, and then fish out.

4

While the meat is still hot, rub a little dark soy sauce on the surface of the meat to make the color even.

5

Smear a layer of oil in a wok, and when the oil is heated to 70%, so-called 70% heat is the heat that you can feel when you put your hand on the oil, turn the meat skin down and fry it slowly over a low heat. Until the meat skin is golden brown in color and the fat is overflowing, fry the meat on all sides for even coloring.

6

Use the remaining oil in the pan, add the soaked dried plums, pour in a little of the gravy from the meat you just cooked, add a little dark soy sauce and salt, a little rock sugar to taste, and simmer over low heat for 15 minutes.

7

Slice the cooled pork into 0.5cm thick slices and place them evenly in a bowl. Top with the sauteed dried plum cabbage.

8

Put it into the pressure cooker and steam for 20 minutes. After 20 minutes, open the cooker and vent it, strain out the fat oil from steaming and continue steaming for another 20 minutes.

9

Strain out the steamed fat oil, find a dish and invert it.

10

A delicious, colorful and flavorful plum pickled pork is shown in front of you.