The first step is the choice of ingredients. To make authentic braised pork with plum vegetables, you must choose pork belly with fat and thin skin. For braised pork, fat and thin pork belly is the best choice, and it must be peeled to taste better. Step 2: add water to the pot, add the prepared pork belly, add the onion, ginger and cooking wine, skim the floating foam after the water boils, continue to stew for/kloc-0.5 to 20 minutes, and take out the meat pieces. Coat the surface of the meat with a layer of soy sauce and soy sauce to make the meat color uniform, and put it in a ventilated place to dry.
Step 3, put oil in the pot and heat it to 70%, then fry the pork belly skin until golden brown. After the skin bursts open, take it out and put it in clean water to cool it until the skin wrinkles. Then cut into large and uniform pieces. Step 4, soak the prunes in warm water for 10 to 15 minutes, and then wash them. Oil a hot pan, heat it, add ginger, garlic and onion to stir fry until fragrant, then add dried plums to stir fry until fragrant, and add a little soy sauce, cooking wine, fermented milk and salt to taste.
Step 5: Take a large bowl, pour in a little oil and crystal sugar, and knead well. Put the cut skin face down on the plate, spread the fried plum vegetables on it, and steam in the pot for 40 to 60 minutes until soft and rotten. Step 6, take out the braised pork with plum vegetables and pour it on a plate, and you can call it braised pork. Heat a wok with high fire, cook the soup until it is thick, and pour it on the meat.
Braised pork with plum sauce belongs to Cantonese cuisine, which is a traditional famous dish with distinctive features. The color sauce is bright red and fragrant, its meat is sweet and refreshing, soft and mellow, fat but not greasy, delicious and nutritious, and it is deeply loved by many people. Braised pork with plum is a famous Hakka dish in Guangdong. Like a friend might as well give it a try. I believe it must be very satisfying.