The practice of braised pork with plum vegetables

The practice of braised pork with plum vegetables, a traditional Han dish, belongs to Hakka cuisine in Guangdong, and the authentic braised pork with plum vegetables is in Meizhou area. It is characterized by bright red sauce color, rich and delicious soup, smooth and mellow braised pork, fat but not greasy, and soft 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, pine nuts and pork belly is really just right.

Ingredients of braised pork with plum vegetables:

Ingredients: 2500g pork belly, 0/000g plum vegetable/kloc-,column sauce, oyster sauce, red fermented bean curd, spiced powder, garlic, salt, chicken essence, sugar and soy sauce.

Steps of braised pork with plum vegetables:

1. Soak pickles to remove salty taste and sediment, chop them up and air dry. Put it in a wok and simmer until it is half dry, so that the soup can be absorbed and more delicious.

2. Cut the meat into 5cm× 3cm cubes and cook it in white water until it is cooked thoroughly.

3. Cook, remove and put a toothpick into the pigskin to put oil.

4. Brush pigskin with soy sauce

5. Put the skin face down into the oil pan, the oil temperature should be high, and the meat in the pan should be the least fire. Otherwise, the skin will paste, and you can also put a metal grate at the bottom of the pot.

6. Cover the pot immediately after cooking, otherwise it will be difficult to get flowers all over your face.

7. Fry until the pigskin bubbles out of the pot.

slice up

9. Main seasonings

10. Mixed condiments

1 1. Put oil in the wok and fry garlic. Add all seasonings until the wok boils and the meat is stirred evenly.

12. Put the bowl down with the skin.

13. Put the plum vegetables into the soup left over from the fried meat, mix well and put them on the braised pork.

14. Seal and steam for three hours.

15. Steamed braised pork