Buckle Meat with Preserved Vegetables is a classic Cantonese dish with a savory taste and a slightly sweet aftertaste. The pork is fat but not greasy, the juice is thick and flavorful, and the aroma of the meat and the preserved vegetables is fragrant.

The practice of the plum vegetable buckle meat

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1

Five-flower meat cut 15 × 8cm. into the pot of cold water, into the onion and ginger, star anise, cooking wine until broken

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2

boiled five-flower air-drying meat, remove the hair

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Please note: The meat is not cooked, but it is cooked.

3

Add a small amount of dry starch to the soy sauce, slightly diluted with water, and apply to the meat, dry

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4

Pot of vegetable oil boiled to 80% heat, the meat deep-fried until the golden red skin blisters, remove

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5

Fried pork slice 3~4mm thick slices

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6

Stir fry the meat in the oil in a wok and let the fat in the slices spit out the oil.7

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7

Soak the umeboshi in cold water for 1~2 hours, rinse again and again to get rid of the salt, and then mince it into minced pieces. In a pan, add the bottom oil, add the preserved mustard, then add the columnar sauce, sugar, garlic, chicken powder, honey and continue to stir-fry, add the soy sauce, old pumpkin to adjust the color, add five-spice powder and stir-fry evenly. Stir fry the meat skin side down into the steel pocket, covered with fried preserved vegetables

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8

steamer steamer on high heat, into the steel pocket steaming more than 1.5 hours can be

plum mustard mustard buckled meat finished picture

plum mustard buckled pork cooking tips

skill tips

selected the best pork, fat and lean; just cook the meat, and the meat, and the meat, and the meat, and the meat. Fat and lean; cook meat just break raw can, should not be cooked too; frying meat when the oil temperature should be controlled at 7 ~ 8% heat; frying meat must be fried out of fat oil to ensure that the fat is not greasy; steam steaming for more than 1.5 hours.