Braised pork with plum vegetables has the flavor of hometown. What can I do to make it soft but not greasy?

Braised pork with plum vegetables is one of the most classic practices of pork belly. When pork belly is paired with dried plums, the braised pork in dried plums is soft, rotten and delicious, and the whole dish tastes particularly good. When cooking braised pork with plum vegetables, frying in the pot is a key step. The braised pork cooked will taste better, but it is easy to eat because of too much oil. What I want to share with you is a new method of braised pork with plum vegetables. The meat made by this method is soft, rotten and mellow, and the key is not to make people feel bored. After learning this method, you can cook it if you want to eat it in the future. Let's study together.

Braised pork with plum vegetables;

Spare ingredients: 500g pork belly, 200g plum, 3 tablespoons soy sauce, 3 tablespoons soy sauce, 2 tablespoons cooking wine, star anise 1, sugar 1 tablespoon;

Production process: step one, prepare a large piece of pork belly, put it in a pot with cold water, add onion, ginger and cooking wine at the same time, boil it, skim off the floating foam on the surface with a spoon, and continue cooking for 10 minute;

Step 2, take the cooked pork belly out of the pot, dry the water on the surface of the pork belly with kitchen paper towels, prepare a bowl, and add soy sauce, soy sauce, cooking wine, white sugar and a little pepper powder;

Step 3, stir evenly with chopsticks to make sauce, brush the prepared sauce evenly on the surface of pork belly, marinate for 20 minutes, add a proper amount of cooking oil into the pot, heat it to 70% but not too much, and put the treated pigskin into the pot face down;

Step 4, start frying the meat, pay attention to adding a pot cover to prevent oil splashing, and when the skin is fried to bubble, cut it into slightly thicker pieces and put it on a plate. Prepare a proper amount of dried prunes and soak them in water in advance.

Step 5, put the soaked dried plum vegetables on the pork slices, steam them in the pot for an hour and a half, and then pour them on the plate.

Cooking skills:

1, pork belly needs to be blanched in advance. Pay attention to the cold water entering the pot. As the water temperature rises slowly, the blood can be forced out. Pay attention to the oiling behind the pork belly, so make sure that there is no water on its surface, otherwise it will easily leak oil;

2. Don't fry the pork belly in a pot, which is greasy and unhealthy. I will teach you a new method. Choose the frying method to make pork belly, and fry the pork belly skin until it bubbles, so that it will be relatively healthy and will not make people feel tired.

3. The steaming time of pork belly slices must not be short. I usually spend an hour and a half. Steamed pork belly is softer and more delicious. Of course, if it is pressure cooker steaming, the time can be relatively shortened.