For the excellent braised pork with plum vegetables, it will definitely go through more tempering and go through fire and water. Although the process is not simple, the taste must be worthy of this process. Next, let's look at the specific methods.
1. First, soak the dried prunes in water 15 minutes.
Take out a piece of pork belly, first roast the pig skin with a spray gun to remove the residual pig hair and fishy smell, and scrape off all the scorch marks after roasting.
Generally, there is no spray gun at home, so you can scrape it directly with a knife, or you can burn the pigskin directly in the pot without refueling.
2. After the pigskin is treated, boil water in the pot, add pork belly in cold water, add a few slices of onion and ginger, and pour a proper amount of yellow wine to remove the fishy smell. After the fire boils, remove the floating foam from the pot. Yellow rice wine is the best here, so it is very convenient to buy it now.
Then cover the pot and stew for 15 minutes, and cook the pork belly thoroughly.
When you are in cook the meat, you should prepare auxiliary materials.
Slice the bell pepper, cut the shallots into chopped green onion and put them together with Jiang Mo. Put two star anises, a few fragrant leaves and a pinch of pepper in the basin for later use.
After the auxiliary materials are ready, start to mix the color juice, put a proper amount of honey in the basin, add a little soy sauce and stir well.
3. 15 After the pork belly is cooked, take out the pork belly, brush it with honey water evenly on the pigskin, or change it into sugar color and fermented grains, mainly with a layer of background color, and cut it from the middle after painting.
Next, go to the oil pan! Heat the oil in the pot. When the oil temperature is 50% hot, put the pork belly skin down into the pot, fry for 2 minutes with low fire to thoroughly fry the oil inside, and remove the pork belly when the surface is golden yellow.
After controlling the oil, cut the pork belly into thick slices about half a centimeter. Too thick will make you tired.
4. After the meat is cut, prepare a small pot, put sugar, pillar sauce, sufu sauce, seafood sauce and sesame sauce in the pot, then pour in soy sauce and add appropriate amount of water, stir to melt the sauce, and then put the cut meat slices into the sauce and grab them evenly, so that they are evenly covered with the sauce.
After dipping the sauce evenly, prepare two buckle bowls and put the pork belly skin down evenly into them for later use.
5. Start frying plum vegetables, first wash the soaked plum vegetables twice, fully wash the impurities and squeeze out the water.
Heat oil in the pot, add a small piece of lard and stir fry, then add onion, ginger and bell pepper, turn on low heat, then add star anise, fragrant leaves and pepper, stir fry a few times and pour plum vegetables.
Stir-fry the water in the plum vegetables over medium heat until the plum vegetables are dry and fragrant.
Then pour it into the sauce basin and grab it evenly to add a layer of bottom flavor to the plum vegetables.
6. Finally, steaming. Put the plum vegetables on the meat slices, add the braised pork after the steamer is exposed to the air, and cover it with a plate or plastic wrap to prevent water vapor from entering.
Cover the pot and steam for an hour and a half. Take out the braised pork, cover the plate and turn it over quickly. Sprinkle chopped green onion while it is hot, and the delicious braised pork with plum vegetables will be served!
Bian Xiao has something to say:
1. When cooking braised pork with plum vegetables, the pork must be scalded first, otherwise there will be skin smell and residual pig hair, which will affect the appearance and taste;
2. Color with soy sauce, honey, sugar and fermented grains;
3. The frying step is mainly coloring, forcing out excess grease, which is the key for pork to be ruddy and shiny, fat but not greasy;
4. Plum vegetables should be fried, with strong fragrance.
The whole process of braised pork with plum vegetables is still a bit complicated. It needs to be scalded, boiled, fried and steamed, but how can you eat it without doing anything in life? The delicious food you cook is different from that in the restaurant. Try it occasionally.