Shaoxing dried vegetables 100g pork belly 500g cooking wine 100ml braised soy sauce 40ml rock sugar 40g salt 5g.

Step 1

Soak the dried vegetables in clean water for half an hour, then wash them until the water color is basically clear, and squeeze them out slightly for later use; Pork belly is changed to the right size and soaked in water for about half an hour. After draining, put it directly into a wok and stir-fry until the oil spits.

Second step

After the pork belly starts to oil, pour in the dried vegetables and mix well. Add cooking wine, soy sauce and rock sugar. At this time, the material is in a relatively humid state, and the soup is less. Find a high-temperature resistant container, put in dried vegetables and meat, cover the bowl made of tin foil, and steam in the pot for 1.5 hours;

Third step

Take out the container, take off the tin foil bowl cover, taste the dried vegetables at the bottom of the container, add salt or other seasonings if necessary, and prepare to turn the dried vegetables and meat in the container over before steaming;

Fourth step

The practice can be to deduct a deep dish and turn it over directly. This method is relatively simple; You can also find the same container, pour all the materials, and then cover the bowl; Put the turned container back into the pot and continue steaming for 1.5 hours;

Step five

When it is opened again, the dried mushrooms have been soaked in gravy and seasonings, becoming red, bright, moist, soft and tasty, and the pork belly has been precipitated and oily after a long period of high temperature, becoming soft and not scattered; You can make the final taste or steam according to your own preferences. The longer it takes to steam, the better it tastes.

skill

Dried mushrooms and dried plums are special local products in two different regions. Dried mushrooms are produced in Shaoxing and Xiaoshan, Zhejiang Province, and are characterized by black luster and mellow flavor. As a representative, steamed meat is dried mushrooms and belongs to Zhejiang cuisine. Dried plums are produced in Meizhou, Huizhou and other places in Guangdong, and are characterized by golden color and salty taste. Braised pork with plum is a special dish of Hakka people and belongs to Cantonese cuisine. The above is my understanding of dried mushrooms and dried plums. Please find out what is wrong.

Dry and moldy vegetables have a certain amount of salt, and the longer they are steamed, the greater the salty taste will be released, so this factor should be fully considered when seasoning; It is best to choose pork belly with more than 60% fat, because the best taste of dried mushrooms depends on oil penetration. If the pork belly is not fat enough, you can add a proper amount of cooking oil, stir-fry the dried mushrooms and meat pieces evenly and then steam them in the pot, and the effect will be more ideal.