Where did the braised pork with dried plum vegetables come from?

Dried plum meat is a traditional dish in Jiangxi, Zhejiang. After the pork belly with skin is cooked, put the pickled dried plums into a bowl, so that the dried plums can be braised.

Shaoxing, Ningbo, Jinhua, Lishui and Fuzhou in Jiangxi are called "dried plum vegetables", Taizhou in Zhejiang is called "dried plum vegetables" and Meizhou in Guangdong is called "dried plum vegetables". There are dried mustard tuber, dried rape, dried cabbage, dried winter vegetables and dried wild vegetables, most of which are homemade at home. The method is to dry the leaves, pile them into yellow, then add salt to pickle them, and finally dry them and put them in a jar.

Precautions:

1, when choosing pork belly, you should choose the meat layer closely combined, preferably 60% fat and 40% thin.

2. If possible, you should choose a whole piece of plum in bulk to cook. Bagged prunes sold in general supermarkets have many broken stems and bad taste, and need to be stewed for a long time.

3. If the variety of dried plums is salty, or you like to eat soft dried plums, the soaking time before cooking can be extended, and the amount of white sugar and soy sauce can be increased or decreased according to the taste.