Main process: firing
Main ingredients: pork
Time required: one hour
Production difficulty: ordinary
Composition details
Dried potherb mustard
50 grams of pork belly
500 grams
Red pepper
Five 3 grams
Eight angles
3 grams of onion
25 grams of ginger slices
20 grams of rock sugar
25 grams of rice wine
25 grams of soy sauce
15g soy sauce
5 grams of salt
2 grams of chicken powder
2 grams of clear water
Proper amount
"Dried plum" is a popular dried dish in the south, and it is also one of the favorite foods of Hakka people. It was first spread overseas by Hakkas and was deeply loved by overseas Chinese.
There are many ways to make dried plum vegetables, such as braised pork with plum vegetables, steamed fish with plum vegetables, roast chicken with plum vegetables and so on. Although this dish looks ugly, its rich aroma is very attractive. It tastes delicious and very satisfying!
1, main raw materials.
2. Cut the pork belly into pieces the size of mahjong tiles.
3. Dried prunes are soaked in hot water to swell.
4. Then, wash the soaked prunes repeatedly to remove the precipitate.
5, pork belly with cold water pot, and then the fire to boil, boiled for 5 minutes after the water.
6. Stir-fry the spoon over high fire, and add a little base oil and star anise.
7. Then stir-fry the rock sugar until it melts into light amber.
8. Stir-fry the rock sugar to amber, then add the boiled pork belly and stir fry.
9、 ....
10. Stir-fry the meat until golden brown, and then add dried peppers, onions and ginger.
1 1, stir-fry shallots, ginger and pepper, and then stir-fry dried plums.
12. Stir-fry dried prunes until they are dry and fragrant, then cook them in yellow wine and stir them evenly.
13, then pour in soy sauce and mix well.
14, stir well, then pour in boiling water, cover the pot and stew for 40 minutes.
15. After stewing the meat for 40 minutes, collect the juice on high fire, and then sprinkle a little salt to taste.
16, add about 2 grams of chicken powder and mix well.
17, after the soup is collected, it can be cooked.
18, the characteristics of this dish; The meat color is bright red, the plum vegetables are brownish red, the aroma is rich, the meat is soft and rotten, the salt is fresh and palatable, and the taste is wonderful.
(hint)
1, pork belly should be tender and sour, the meat should be cut evenly, and the size is similar to that of mahjong tiles;
2. After soaking dried prunes, they should be washed repeatedly until there is no sediment and no salty taste.
3. When making braised pork dishes, it is best to use rock sugar and yellow wine. After the finished product, the meat color is red and bright, the smell is fragrant, beautiful and delicious;
4. The duration of meat stew depends on the tenderness of the meat, and tender pork can be stewed for 40 minutes.