Braised pork originated in Guangdong, and it is a delicacy made of pork. In Guangdong, every household will make braised pork to entertain relatives and friends on holidays, which is an essential dish on the table. Bright red color, oily but not greasy.

braised pork mainly includes braised pork with plum, braised pork with taro and braised pork with winter vegetables. Among them, braised pork with plum is the most famous. Mei Cai, which is a dried vegetable, is mainly produced in Meizhou, so it is called Mei Cai. Plum vegetables are golden in color and full of aroma, absorbing the soup of braised meat, which is really delicious. Buckling meat is a process in which pork is steamed and covered upside down in a bowl. Plum vegetables and braised pork are eaten together, which is fat but not greasy and nutritious and delicious, which is very good for human body. So how do you cook braised pork with plum vegetables? Practices vary from place to place. Let me introduce our practice of deducting meat from plum vegetables in southern Jiangxi. Production steps

Ingredients: 5g pork belly square, 1 handful of dried plum, 1 spoon of cooking wine, 2 tablespoons of soy sauce, star anise, cinnamon, scallion, ginger slices and crystal sugar.

soak the dried prunes in water for 2 hours, which will make them more tasty and taste better. After soaking, scrub several times to remove dust and impurities, and then squeeze out the water for later use. Add a proper amount of water to the pot, put pork belly into the pot, add onion and ginger, and cook for 15 minutes. After the water boils, skim off the floating foam. After blanching the pork belly, remove it and rinse it with clear water. Brush the pork belly with a layer of soy sauce for coloring. Seasoning juice, put 1 scoop of cooking wine, 2 scoops of soy sauce, 1 scoop of soy sauce, 1 scoop of oyster sauce in the bowl, and the sauce with braised meat is ready.

add cooking oil to the pot, put pork belly pigskin face down into the pot and fry slowly until the pigskin is golden and crisp. After frying, take it out and put it on the chopping board and cut it into thick pieces. Marinate the sliced meat in the prepared sauce for about 2 minutes, so that it can be fully absorbed. Then put the pork skin towards the bottom tray. Stir-fry the dried prunes in a pot, pour in the prepared sauce, then put the dried prunes on the pork and steam in a steamer for 1 to 2 hours. Steamed and served, and then the braised pork with plum vegetables is upside down in another bowl. Braised pork with plum vegetables is finished! How to grasp the temperature and time of steamed pork?

a: we will steam the braised pork in a large bowl, and at the same time, after putting it in the steamer, we should cover it with a bowl. Then we add water to the pot, and then steam it over a big fire. Remember to add water in time when the water is dry. Generally, the meat can be steamed after steaming for two hours. As long as the atmosphere in the pot is outside and there is a strong meat flavor, it can be cooked. Tips for steaming braised pork:

1. To make braised pork softer and more delicious, cooking with strong fire is the key

2. Choose pork belly as raw material for braised pork, which is neither greasy nor firewood.

3. If the braised pork sauce wants to be tasty, it must be marinated for half an hour.

do you have any good suggestions and methods for steamed pork? Welcome everyone to leave a message in the comment area, thank you for your attention and support!