Home-style cooking of prunes

Main ingredients

An appropriate amount of pork belly

Accessories

An appropriate amount of prunes and taro Appropriate amount

Condiments

Appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of ginger, less star anise, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of vegetable oil

How to make dry-fried prunes

1. Soak the prunes in advance and rinse them repeatedly

2. Peel the taro skin and set aside

3. Cut the pork belly into pieces and blanch it in boiling water and set aside

4. Pour oil into the hot pan, add the meat pieces and stir-fry

5. After the meat pieces are stir-fried to get fat, add the lid and star anise and stir-fry them together

6. Pour in cooking wine, soy sauce, and sugar and stir-fry until the meat is colored

7. Pour in boiling water to cover the meat noodles

8. Cover the pot and turn on high heat After boiling, turn down to low heat and simmer for half an hour

9. Add in the drained prunes and taro

10. Bring to a boil over high heat, then turn down to low heat and continue to simmer for 40 minutes. During this time, add Add appropriate amount of salt to taste

11. Finally, thicken the soup

Cooking Tips

1. Umeboshi must have very fine sand after soaking. Make sure to rinse thoroughly several times.

2. When taro skin is scraped, a juice will ooze out and make the hands itchy (I don’t like wearing gloves). My solution is to rinse the skin while scraping.

3. The meat of this dish is best made with skinned pork belly. In this way, after cooking for a long time, the fat will be absorbed by the dried vegetables and taro, making the side dishes taste better, and the meat will taste fatter. It’s not greasy, and the lean meat is not too bad.