Ingredients: pork belly, salt, monosodium glutamate, yellow wine, cooking oil and plum vegetables.
1. Cut the pork belly into large pieces and blanch it in boiling water until you can pierce the meat with chopsticks.
2. Soak the cooked meat in yellow wine, which is also commonly known as Shuijiu, which is brewed at home. Many people do not have this step in cooking braised pork, and braised pork is not fragrant.
3. start frying. Put more than half of the oil in the pot. When the oil is heated to 40% to 50%, the pork belly will be cooked. The oil temperature should not be too high. Because meat is soaked in wine and contains water, it will leak oil when it is just cooked, and it will spill oil if you are not careful. After the meat is out of the pot, cover the pot quickly. It dances in it. Stir-fry for a while, you have to turn the meat over until it turns brown.
Many people think that this is enough, but it is not. The most crucial step has not yet arrived. Then cook the fried meat in boiling water. The purpose of this is to make the pigskin crisp and the meat smooth. Boil it in boiling water until the skin bulges like PP and small pimples appear, and you're done.
5. Dice the braised pork, put a little salt on the big bowl (because there is salt on the plum vegetables), monosodium glutamate, aniseed, and sprinkle some Chili powder on the spicy ones, cover them on the dried plum vegetables and steam them in a steamer for 20 minutes. Delicious braised pork with plum vegetables can be served. This is what it looks like on the plate.