Braised pork with plum vegetables is also my favorite. Although I have eaten braised pork with plum vegetables cooked in many places, I think my brother-in-law is the best. My brother-in-law is a famous chef in our village. No matter which family has a wedding, my brother-in-law does the funeral. Of course, what is essential is his unique skill, which is braised pork with plum vegetables. His braised pork is red and bright, fat but not greasy, and it melts in the mouth, which simply captures the appetite of our whole village.
Last month, my brother in the lobby hosted a full moon wine and went back to his hometown for a banquet. I met my brother-in-law, who is helping to cook braised pork with plum vegetables. I learned all his operation steps and ingredients, and I will share them with you today. Unique fragrance is not as good as fragrant!
Now prepare the ingredients: pork belly with skin, dried plums, onion, ginger and garlic, soy sauce, soy sauce, salt, rock sugar and bean curd. Wash star anise, cinnamon, tsaoko and pepper, blanch with boiling water, and take out the ingredients for later use.
Add water to the pot, add the washed pork belly, add the scallion, ginger slices and cooking wine to boil, skim off the floating foam after boiling, and continue to cook for 20-25 minutes until the chopsticks can pierce the meat, then take it out and let it cool. Then evenly spread a layer of soy sauce and soy sauce on the surface of the meat and put it in a ventilated place to dry.
After the dried meat, use a toothpick to evenly punch holes in the pigskin. The purpose of the hole is not to fry oil when frying, but also to taste better. Next, pour the oil into the pot, which can be a little more. When the oil temperature is 7-80% hot, add the pork, with the pigskin facing down, and fry until the epidermis is golden yellow, and the epidermis can be seen foaming. Then take it out, cool it, and cut it into large pieces.
Soak the dried plums in warm water, wash them, heat the oil in a hot pot, stir-fry the minced garlic in Jiang Mo until fragrant, then pour in the dried plums and stir together. Stir-fry the water until dry, then add some soy sauce and soy sauce, and put it in a large plate for later use. Then, adjust the juice in another clean container: this is the key step. Put two pieces of tofu in the bowl, crush a proper amount of rock sugar, add the spice water that begins to bubble and stir well.
Next, evenly wrap the meat slices in the prepared spice juice, put the pigskin on the plate neatly after wrapping, then spread the pre-fried dried prunes and steam them in the pot for 40 to 60 minutes until they are soft and rotten. Finally, take out the meat-buckle bowl and buckle it upside down on the plate, so it is called meat-buckle. Sprinkle chopped green onion before serving.
Do you also want to shine in front of friends and family? Have you learned this dish of braised pork with plum vegetables? If you like it, please like it, and share a home-cooked dish every day, so that every foodie will not get lost.