Prepare the ingredients before cooking: 750g of pork belly, 300g of dried plum, 5g of southern sufu10g, chopped green onion10g, minced garlic and Jiang Mo, a little star anise and spiced powder.
Salt, sugar, monosodium glutamate, soy sauce, spirit Erguotou and raw flour are all suitable.
The specific methods and steps are as follows:
Pour water into the pot, boil, add pork belly and cook;
Take out the cooked meat and stick holes in the epidermis with toothpicks;
Apply soy sauce to the skin;
Pour the oil into the pot, and when it is 80% hot, put the pork belly with the skin facing down;
When the skin is deep red, take it out and cut it into pieces for later use;
Heat oil in the pot, add minced ginger and garlic and stir-fry until fragrant;
Stir-fry the cut dried plums in a pot, add salt and sugar to taste, and then pour them on a plate;
In addition, minced garlic, chopped green onion, Jiang Mo, star anise, spiced powder and southern fermented bean curd are added for frying;
Add pork belly and stir-fry to taste;
Add spirit Erguotou, sugar, soy sauce and monosodium glutamate to taste;
Add a little water to burn the switch fire;
Put the braised pork neatly into a bowl (skin down), with dried plums in the middle, pour the remaining dried plums on the meat slices and pour the remaining soup;
Steam in the pot for about an hour and a half (non-pressure cooker);
Turn off the fire, take out the pork belly and filter out the soup;
Buckle pork belly upside down on the plate;
Pour the filtered soup into the pot and thicken it with raw flour, then pour it on the pork belly;
This is how braised pork with plum vegetables is made.
Braised pork with plum vegetables is a big meat dish that is very suitable for banquets on holidays! Times have changed, and this dish has long been famous all over the world. So we will often see its beautiful figure at various parties or holiday tables. So, if you do this, you can make delicious braised pork with plum vegetables.