Dried plum is a popular pickle, usually used to make steamed meat. When you make your own plum pickled meat, you always feel that the flavor is a little lacking, sour and hard to eat. So how to remove the sour flavor of dried plums? May as well and I understand!

Because the dried plums used as raw material for the red snow, red snow itself is bitter, so even if made into dried plums also remain a little bit of bitterness, as long as in the time of making dried plums with a little sugar or monosodium glutamate can be completely de-bitter, a little bit of bitterness of dried plums with mustard red snow as a raw material, if the dried plums are not bitter, instead of a little bit of sweetness, if the dried plums are not bitter, but the bitter taste is not bitter, but a little bit of sweetness. Bitter, on the contrary, there is a little sweet, then it is not authentic dried plum, may be with cabbage, cabbage and other dishes, our local also used these dishes to do, these dishes to do the dried plum roast meat is not good at all, there is no dried plum flavor, a little bit of bitterness is normal, is the authentic dried plum.

Soak in water for 10-15 minutes, and then dry it.

Step 1: Soak in boiling water. Before cooking, soak the dried plums in hot plain water for 30 minutes or more.

Step 2: Scrub in water. Put it in water and scrub it repeatedly. If the flavor is still too sour, add sugar, rub it in, and put it back in the water to scrub.

Step 3: Put it in the sun to dry.

How to deal with dried plums

1. Soak dried plums in rice water for 12 hours in advance, then wash the small sand inside with water, and then chop.

2. Put the whole piece of pork into a pot of cold water and bring to a boil over high heat. Skim off the floating foam, then mix in the cooking wine (1 teaspoon, 5 ml) and cook over low heat for about 30 minutes until fully cooked, i.e., chopsticks can be easily inserted into the meat. Remove from the heat, dry the skin with kitchen paper towel, rub with soy sauce while it is still hot, and cut into 3cm cubes.

3. Heat the oil in a wok over medium heat. When it is about 60% hot, stir-fry the pork, scallions, ginger, and spices in the wok for about 3 minutes, then stir-fry the remaining cooking wine, sugar, and salt until well blended.

4. Add water (about 300 ml) and chopped dried plums to the pot, bring to a boil over high heat, then lower the heat to simmer for 30 minutes, then pick out the scallions, ginger and spices.

5. Place the pork cubes skin down in a large bowl and pour the dried plums on top along with the soup, so that the dried plums are evenly spread over the pork cubes.

6. Boil the water in the steamer over high heat, then place the large bowl in the steamer and steam over high heat for 30 minutes. Remove the large bowl from the steamer, invert the plate over the large bowl, and then flip the large bowl and plate together so that the pancetta and dried plums in the large bowl are inverted onto the plate.