1, the base dish. Soak dried plum vegetables in warm water or cold water for 2 hours, remove and squeeze out the water, dry fry with a small amount of cooking oil for 3-5 minutes, and add appropriate amount of pepper without other seasonings according to taste. Set aside for use.
For other base dishes, dried beans or snow vegetables can be used instead of base dishes. The production method is the same as above.
2, stir-fry sugar color. Dry-fry rock candy or white sugar with proper amount of edible oil until it bubbles, and immediately add half a spoon of cold water for later use. Can be replaced by soy sauce.
3, pork belly. Select pork belly with moderate fat and thin, and cut it into 12CM times 12CM square.
4. Cook pork belly. Add cold water, sugar or soy sauce. Pay attention not to be too light in color, put the meat, cook it until it is 7-8 ripe, and take it out.
5, fried meat. Burn the oil to 70% heat, add pork belly, fry for about 30 seconds, and take it out without explosion. Be safe!
6, cut the meat. How big to cut depends on your hobbies, 1CM is the best. It is better to cut after freezing or refrigerating.
7, bowl. Pack the meat first and set it up. Then add star anise, half a bowl of meat (broken), and three small pieces of cinnamon (the size of three nails) according to this ratio. Add oil, soy sauce, salt, and the right amount. Chicken essence and monosodium glutamate can be added. If the color is not enough, add a small amount of soy sauce (soy sauce), stir well with the above seasonings and pour it into the meat.
8. Cover with plum, steam for 1- 1.5 hours, and steam in a pressure cooker for 20 minutes to get out of the pot! Turn it upside down and you can eat.
There are three steps to make the braised pork crisp, fat and not greasy: one cooking, two frying, three steaming and one cooking. When cooking, some fat oil is mixed into the soup, especially the addition of seasonings such as onion, ginger and star anise, which removes the fishy smell and reduces the feeling of fatness.
Second frying, almost no oil in the pot, the skin goes down first, and the excess oil is slowly fried with a small fire, which reduces the greasy feeling.
Three steaming, high-temperature steaming, plum vegetables absorb a part of fat oil, and the excess fat oil is also melted by heat. It is necessary to skim the excess fat oil twice before and after, so that the braised meat can be crispy, fat and not greasy.