How to steam cooked pork

Braised pork with plum sauce is the most famous dish in steamed meat. Its characteristics are: oily color, rich aroma, soft and rotten meat slices, fragrant plum vegetab

Braised pork with plum sauce is the most famous dish in steamed meat. Its characteristics are: oily color, rich aroma, soft and rotten meat slices, fragrant plum vegetables, salty and slightly sweet.

If it is cooked pork, you can slice it directly without blanching.

Ingredients: pork belly (400g)?

Seasoning: dried plum (40g), Shaoxing wine (25g), soy sauce (20g), oyster sauce (20g), star anise (2g), cinnamon bark (2g), green onion (20g), ginger slices (15g), crystal sugar (20g), etc.

Making:

1 Soak dried plums in clear water for four to five hours and wash them. ?

2 put the meat in a pot with cold water, cook for 5 minutes and then take it out. ?

3 clear water controls the meat, put a little oil in the pot, and then fry the meat. ?

4 fry until the skin is golden and take it out. ?

5 Put base oil in the pot, add star anise, cinnamon, rock sugar, onion and ginger slices, stir-fry until fragrant, then add soaked dried plums and stir-fry for two minutes, then cook with Shaoxing wine and stir well. ?

6 Pour in a proper amount of soy sauce, then pour in oyster sauce and stir well, then pour in a proper amount of water to boil. ?

7 After collecting the soup of dried plum, pick out onion ginger, star anise and cinnamon. ?

But then throw out the fried dried plums for later use. ?

9 cut the meat into large pieces, and then put the skin down in the container. ?

10 spread the fried dried plums on it, and then steam them in a cage for one hour. ?

1 1 After steaming, pour the soup into the pot and buckle the meat on the plate. ?

12 decanted original soup, thickened with water starch, then poured on braised pork, with a little decoration.

Tip:

1. After the meat is cooked, hotels usually coat it with red yeast or soy sauce, and then fry it again, but there is no need to cook it at home. You can use dry frying or fire roasting to process meat, as long as the skin is fried or roasted until golden, the effect and taste are the same.

2. Dried plums sold in the market now are not salted. Whether it is salty or light-flavored prunes, they should be soaked and washed in advance before use, and then they can be used by frying and stewing. Braised pork is delicious only when dried plums are fried.