How to cook braised pork with plum vegetables?

Plum cuisine is a traditional Hakka specialty with golden color, fragrant smell, sweet and refreshing taste, neither cold nor dry, neither wet nor hot. It is known as "healthy food" and has a long-standing reputation. It is said that brine chicken and Sufu are the three treasures of Hakka.

The dish I want to introduce now is also a unique Hakka flavor dish. Everyone has eaten plum braised pork, right? I made braised pork with plum today, but it's not the pork belly we usually eat. I buckle the pig's trotters tendon, which is my own original new dish, and the plum dish is an authentic Meizhou plum dish. Speaking of this plum dish, it should have been preserved by my brother's girlfriend's mother before. They are from Meizhou, and their plum dishes are more delicious than ours. It is also a good choice to replace pork belly with plate-gluten meat for this year's New Year's Eve dinner.

Braised pig's trotters with plum vegetables

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1

Prepare materials

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2

Add proper amount of water to tendons and ginger slices, put them in a pot and blanch them together to remove blood.

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three

Then take out the meat tendon, pour out the water in the pot, wash the pot, pour the right amount of oil into the pot, and fry the meat tendon until it is golden on both sides.

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four

Cut the pig's trotters into long strips and add garlic and soy sauce.

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five

Stir evenly

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six

Then put the tendons neatly in the bowl.

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seven

Put the cut plum vegetables into a bowl, and then seal the bowl with plastic wrap.

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eight

Punch holes in the plastic wrap with a toothpick, pour a proper amount of water into the pot, put it on a steaming rack, cover the lid and steam for 20 minutes on low heat, and finally steam it with several medlars.

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nine

After steaming, take a plate and turn it upside down.

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10

Invert and sprinkle with medlar.