main ingredients: pork belly 9g, dried plum 15g

auxiliary materials: proper amount of oil and salt.

How to buckle meat with plum vegetables

1. Dried plum vegetables.

2. Pour the dried prunes into a large bowl.

3. Wash it with water for several times and then soak it for 3 minutes.

4. Wash the pork belly and scrape the Mao Mao off the skin.

5. Put clear water in the pot, add onion, ginger slices, aniseed, cinnamon, pork belly cubes, pour a proper amount of cooking wine to remove fishy smell, and boil over high fire to remove blood foam; Boil until 7% cooked, remove and control drying.

6. Spread soy sauce on the skin while it is hot.

7. put about 1ml of oil in the pot, heat the meat in a medium-small fire, put the meat skin down in the pot, fry it until the skin is golden, and then take it out.

8. The fried skin is golden yellow.

9. After cooling, cut into pieces with moderate thickness.

1. There is a little base oil left in the pot. Add the sliced meat and stir-fry the oil to reduce greasy, and add oyster sauce.

11. Add chicken essence.

12. Stir-fry the sliced meat until it is slightly dry, then take it out and put it face down in a big bowl.

13. Stir-fry the soaked dried prunes in the oil pan to get the fragrance, and season them according to the saltiness of the vegetables.

14. Stir-fried dried prunes are placed on the meat in a bowl and compacted.

15. Put ginger slices and onion segments on it, put them in the steamer, and steam for 1, 3~2 hours over medium heat.

16. After taking it out, pour the soup from the bowl into another bowl for later use; Then flip it quickly.

17. Pour the poured soup on the sliced meat, and a dish of braised pork with fragrant dried plum vegetables will come out. Take a piece and put it in a lotus leaf clip, and stutter.