Braised pork cake with plum vegetables is a snack in Zhejiang. Braised pork with plum vegetables is made of fat meat, which is served with plum vegetables to understand the greasy taste. It is characterized by bright red sauce, thick and delicious soup, smooth and mellow braised pork, fat but not greasy, soft and rotten and mellow food. Plum vegetables absorb oil, and pork belly will bring the fragrance of plum vegetables and the mellow fragrance of pine nuts. The combination of plum vegetables, pine nuts and fat pork belly can really be said to be just right.

The method of braised pork with plum vegetables: recipe raw materials:

Select Hengli Tuqiao plum core, pork belly, soy sauce, peanut oil, onion, ginger, garlic, star anise, soup, white wine, salt, soy sauce, sugar and water starch. Production method:

1. Soak the cabbage core in clear water until it is refreshing and light, and cut the plum vegetables into several sections for later use;

2. Scrape the pork belly skin, cook it thoroughly in a soup pot, take it out, put a layer of soy sauce on the skin while it is hot, put it down, fry it in a hot peanut oil pot, fry it and take it out, soak it in a clean water basin until it is soft, and then cut it into large pieces with a thickness of three to four millimeters;

3. Wash the pot and inject peanut oil. After the onion, ginger, garlic and star anise are not fried, add pork belly and fry for a while, then add soup, white wine, salt, soy sauce and white sugar. When the soup is boiled, move it to low heat until it is stewed.

4. Then take out the cooked pork belly, put the inside (with skin at the bottom) in a bowl evenly, spread a layer of plum slices on it, then pour in the original soup and steam it thoroughly in a cage. When taking the vegetables, pour out the original soup, turn the meat upside down and buckle it on the plate. The original soup tastes good and boils, thicken it with water starch, pour it on the meat, and buckle the meat with plum vegetables. The characteristics of the dish:

The meat is rotten and fragrant, salty and slightly sweet, fat but not greasy.