1. 1. Soak the plum with boiling water in advance. To prepare pork belly, I bought the pork belly that was cut into pieces. If it is a whole piece, it can be simmered first and then cut into pieces.
2. 2. Pork belly in cold water pot, add appropriate amount of cooking wine, boil over high heat, remove the pork belly, wash with warm water.
3. 3. Put a little water in a hot pot, add an appropriate amount of rock sugar (a little less sugar than the usual braised pork, because the plum already has a sweet taste), boil it on high heat, and slurp ~
4. 4. Add pork belly, stir fry for color. Add a little cooking wine and stir fry until the cooking wine evaporates.
5. 5. Add light soy sauce and dark soy sauce to the pot at a ratio of 3:1 and stir fry until the meat is colored. Add boiled water and minced pork belly, add green onion, ginger, garlic and star anise. Cover and simmer for more than one hour (because each company has different firepower and different requirements for meat taste, so adjust it yourself, but one hour is guaranteed)
6. 6. Uncover the high heat to collect the juice, add the right amount of salt and chicken essence before out of the pot (this is really not quantifiable, because the amount of food prepared is different, and the weight of each person is different), and the pan is placed on the plate.
Tips:1. Remember to choose sweet and sour, not salty. Generally speaking, plum is OK for any nine systems.
2. As usual, let’s start a pot with cold water and add boiling water to the stew.
3. Why fry sugar color with water instead of oil. After all, our actions are not as swift as the chef in the restaurant. It takes a long time to stir-fry by accident, and the lean meat will become fired because of frying.
4. When frying the sugar color, don't wait until the color turns red before adding the meat. If you are not careful, it will be mushy, so you can wait until the sugar is melted to add the meat, and slowly fry the sugar color.
5. After all, it's all meat, so there will be some oil left in the end. I will pass this way, and I am reluctant to throw it away. So use it to fry a plate of shredded pork with fish flavor, hahahahaha, it's all sweet and sour~the sour taste is not enough, add some vinegar~
