Tips for Steamed Meat with Dried Plum Vegetables

1. Material: pork belly 800g, dried plum 60g, ginger 3g, star anise 2, dried pepper 10, chives, soy sauce 1 tablespoon, honey 1 tablespoon, cooking wine 2 tablespoons, salt, spiced powder/kloc-0.

2. Wash the dried prunes and soak the sediment one night in advance. Be sure to soak it thoroughly, or it will be very hard when steaming.

When buying meat, try to buy a good shape, so that the shape will look good when cutting. Soak the bought pork belly for half an hour to remove blood, then add water to the pot, add pork belly and a little cooking wine, and rinse off the foam with warm water after the water boils.

4. Mix one tablespoon of soy sauce and one tablespoon of honey, brush evenly on the meat and marinate for about ten minutes.

5. Wipe the water on the surface of the braised pork with kitchen paper. Otherwise, the oil will spill out of the pan when frying until it is golden brown. When frying meat, the skin must face down first. If fried for a little longer, it will feel like tiger skin.

6. Chop the onion, ginger and garlic and cut them slightly. Dry the red pepper with cold water for later use.

7. Add oil to the wok, add minced onion, ginger and garlic, and add dried star anise to stir fry.

8. Pour in the soaked prunes, add one tablespoon of soy sauce, a little salt, spiced powder and two tablespoons of cooking wine, stir well, and drain the juice on low heat for later use.

9. Slice the fried pork belly with arbitrary thickness. Haha, anyway, my family doesn't like it too thin, and it doesn't taste delicious. Some people say it will be greasy. Although I don't usually eat fat, this dish is really not delicious. Then put them evenly at the bottom of the bowl, remember that the skin is facing down.

10, don't waste scraps, continue to code on or around it, and finally put the fried dried plums on a pot for steaming or casserole stew for two hours.

1 1. Filter out the soup and put it in another bowl for use. Buckle the meat with plum vegetables and pour the remaining soup on the meat.