Braised pork with plum vegetables is made by boiling pork belly in a soup pot, adding soy sauce, frying and coloring, and then cutting into pieces. Then add onion, ginger and other seasonings and stir-fry for a while, then simmer the soup with low heat, put the pork belly in a bowl, spread plum vegetables on the upper layer, and pour the original soup to steam thoroughly. When you take food, buckle the meat on the plate. The cooked meat is rotten and fragrant, salty and slightly sweet, fat but not greasy.
manufacturing method
1. Soak dried plums in rice washing water in advance 12 hours, then wash the small sand inside with clear water and chop it up.
2. Put the whole piece of pork belly in a cold water pot and bring it to a boil. After skimming the froth, add 1 teaspoon of cooking wine, 5 ml, and cook on low heat for about 30 minutes until it is fully cooked, that is, chopsticks can be easily inserted into the meat. After taking it out, dry the moisture on the skin with a kitchen paper towel, apply soy sauce while it is hot, and then cut it into small pieces 3 cm square.
3. Heat the oil in the pot with medium heat. When it is 60% hot, stir-fry pork belly, onion, ginger slices and aniseed for about 3 minutes, then add the remaining cooking wine, sugar and salt and stir-fry evenly.
4. Put a proper amount of water and chopped prunes into the pot, bring to a boil with high fire, then simmer for 30 minutes, and then pick out the onion, ginger and aniseed.
5. Put the pork belly skin neatly in a big bowl, then pour the dried plums and soup on it, and let the dried plums spread evenly on the pork belly.
6. Boil the water in the steamer with high fire, then put the big bowl into the steamer and steam for 30 minutes with high fire. Take the big bowl out of the steamer, put the plate upside down on the big bowl, and then turn the big bowl and the plate upside down, so that the pork belly and plums in the big bowl can be put upside down on the plate.