Braised Pork Belly with Plum Vegetables
1.
Pickled plum vegetables overnight in cold water;
2.
Rinse after soaking, turn on medium-high heat, heat the pot to put the bottom oil, add the Mei Cai, stir dry the Mei Cai, set aside;
3.
Cut the pork into pieces and set aside;
4.
Turn on medium heat, put the bottom oil in the pot, add a few slices of ginger, add 1 tbsp brown sugar powder, and sauté slowly until medium brown;
5.
Pour in the meat and stir fry on high heat until the oil comes out;
6.
Put 1 tbsp brown sugar powder, 2 tbsp light soy sauce, 1.5 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 dried chili, 1/3 tsp pepper, and 1 tbsp cooking wine. Turn a few times;
7.
Drain the water without the meat noodles;
8.
Fire rolling
9.
Cover the pot for 5-7 minutes;
10.
Pour in Mei Cai and turn over a few times;
11.
Fire to harvest juice;
12.
Collect the juice until thick, taste it, cook out, cook, Enjoy!
Tips:
1. Mei Cai must be dried in advance to better taste and absorb juice;
2. This dish is a kind of red stewed dish, it should be salty and sweet enough, and it will lose its color if the taste is insufficient.
