Plum meat

Plum meat is salted and dried in the sun in midsummer to become plum meat. It is a high-quality alkaline food that has been favored for its health benefits since ancient times. In early spring, approximately 25,000 plum trees bloom, attracting many plum-viewing tourists and creating a lively scene in front of Ome City's souvenirs.

Pork with dried plums

Cuisine

Home-cooked food - meat

Ingredients

Pork belly 1 pound of dried plums ? 2 rolls of soy sauce 6 tablespoons of rice wine 3 tablespoons of sugar 1 tablespoon of salt a little water

Method

(1) Blanch the pork belly in water until the skin is cooked, then let it cool , cut into slices about 1 cm thick. (2) Put the meat and all the seasonings into the pot, add water to cover the ingredients, turn on high heat, turn to low heat and continue to cook for 20 minutes, then add the washed and cut prunes into small pieces, and cook for another 15 minutes. (3) After cooling, place the meat in a bowl, skin side down, and fill the middle with prunes. Before eating, steam for another 10 minutes and invert onto a plate.

Plumb roasted pork

Season the dried prunes with water (dried dried mustard pickled at home) and set aside; Blanch the skinned pork belly with water, take it out, and cut it into very small pieces; add the meat to the pot and stir-fry with onion and ginger until the flesh shrinks; add soy sauce and stir-fry again. Then add sugar, cooking wine and two or three pieces of tofu stew (this tofu stew is very important, it is very fragrant), and then put in the seasoning bag (a small gauze bag containing star anise, cinnamon, pepper, etc., which can be picked up after the vegetables are cooked). When the meat is half-cooked, add the prunes. After doing this, put it into the casserole, cover the pot, and turn off the heat first on high heat and then on low heat until the meat is stewed and the vegetables and meat stick together. Don’t rush to eat after turning off the heat, let it simmer for a while before opening the pot again.