Braised pork with plum vegetables is the most famous. Generally, braised pork in a narrow sense refers to braised pork with plum vegetables. It is a traditional specialty of Meizhou. It is golden in color, fragrant, sweet and refreshing, not cold, not dry, not wet or hot, and has long been known as a "healthy food". It's not very difficult. First, prepare pork belly with skin1000g, dried prunes 200g, soy sauce 20g and clear oil100g.
A large piece of pork belly with skin, boil water, put it in and cook until it can be inserted and taken out with chopsticks. Punch a small hole in the skin surface with a fork. The denser the hole, the better, so that the fried skin will be fluffy. Wipe some soy sauce on the skin surface while it is hot. Put a lot of oil in the pot, heat it to 70% to 80% (the smoke on the oil surface spreads in all directions, and the oil surface is calm), and put the whole piece of meat into the pot and fry it. It's best to cover it with a pot cover, so as not to spill oil and burn it. Turn down the fire, fry the skin yellow, remove it and drain the oil.
Soak the whole piece of meat skin down in water until the skin is soft, take it out and drain it. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down, and arrange it in a bowl. Wash the plum vegetables, rinse the sand and chop them. Heat a wok, stir-fry dried plum vegetables in a white pot (that is, without oil), and serve. Take a small bowl, add two pieces of south milk, mix white sugar, soy sauce, soy sauce, rice wine, star anise powder and salt with a little water, adjust the taste according to your own taste, put oil in the pot, heat it, saute garlic, stir-fry plum vegetables, pour the juice in the bowl and bring it to a boil. After cooking, pour the meat into a bowl, put the bowl in a pressure cooker and steam it for about half an hour until the meat is soft and can be taken out.
Take a dish and buckle it on the bowl, turn it upside down, pour out the juice from the bowl, iron some vegetables around the edge and take out the bowl. Add some chicken essence, sesame oil, water starch, and pour it on the braised pork. You're done! When seasoning, you can also add a pepper or sour plum (sweet plum is also acceptable) to the juice, which is a little sour and spicy and appetizing, but also greasy. It's more delicious to eat the braised pork every other meal. The plum vegetables at the bottom are soaked in the oil juice, and the greasy taste is absorbed, which makes rice congee very appetizing.