A, the dried plum cabbage buckle meat practice:
1, the material preparation: pork about 1kg, anise 1, 1 piece of fragrant leaves, Huadiao wine 1.5 tablespoons, 80g dried plum cabbage, cinnamon 41 paragraphs, 2 tablespoons of soy sauce, sugar 2.5 tablespoons.
2, skinned pork with warm water, wash, if you buy back the stall owner did not deal with the back of the skin of the hair, their own tweezers to clip clean, dried plums I bought the kind of sun very dry, steamed a lot of times, very fragrant.
3, half a pot of cold water in the pot, pour 20 ml of cooking wine, put onion knots, ginger and star anise.
4. When the water comes to a boil, reduce the heat to low and cook for half an hour, then poke the pork with chopsticks from the back of the meat, and the chopsticks will go through.
5, fish out with cool water to wash, the back of the skin with a stainless steel fork fork some holes, to the skin of the meat down the oil, you can see the skin of the fork by the fork over the place, the emergence of the oil beads, processed with the completion of the skin with kitchen paper to dry the skin of the oil and water.
6, in the meat on the skin on a layer of soy sauce, to be natural drying.
7, start a frying pan, oil temperature 80% hot into the pork, meat skin side down, open low heat to the skin side of the frying until golden brown, frying before checking the meat, to dry the water, or put the pan will explode oil, the body and face splashed with can not be fun oh.
8, back skin fried, the two sides of the side of a little frying on the fish out, the bottom of the oil to stay in reserve, and then fry the dried plum with.
9, this time to deal with dried plums, dried plums a few hours in advance to soak well, I use cold water to soak, during the period of every hour to scrub once, and then change the water, dried plums contain a lot of sediment, be sure to clean.
10, cleaned dried vegetables drained water, pork cut into even sized pieces, green onions and ginger, cooking wine, soy sauce soy sauce ready.
11, pork slices in turn into salt, soy sauce, soy sauce, cooking wine, green onions and ginger, rock sugar, mix well and marinate for half an hour.
12, the frying pan is hot, into the dried plum stir-fry, add salt and stir-fry until the color bright sheng out, about five minutes or so. Because soak the dried plums in the sediment in the dried plums salt also soaked away most of the need to add some salt seasoning, or too light and not flavorful.
13, the marinated pork slices in a bowl in order to line up.
14, in the meat on top of the fried dried plum vegetables, cured meat sauce poured on the plum vegetables, you can put some shredded green onions and ginger on top of the dried plum vegetables to increase the aroma, but also according to personal taste to add two dry red chili peppers.
15, pot of water support steaming racks, plum and cabbage buckle meat on a plate, high-fire boil after the medium fire steaming for an hour, steamed plum and cabbage buckle meat placed for a few hours will be more flavorful, like to eat more crispy and soft some of the more steam for half an hour, during the period of time to look at the water in the pot, add some water in the pot at the right time, don't burn dry oh.
16, steamed plum dishes buckle meat inverted on the plate, just steamed very hot, take a tablecloth end of the bowl to prevent hot hands.
Note:
1, it is best to pick the pork, a layer of lean layer of fat kind, not only to do out of the delicious and good-looking,
2, pork after cooking, frying, back skin oil, and then with the dried plum with the steamed vegetables,
3, dried plum super absorbent vegetables, dried plum pick Shaoxing production The color black is more dry for good.