Do-it-yourself--prunes with Dried Vegetables and Pork
1.
After washing the pork belly, put it in the pot and add some water, pick it up and let it cool at about the same time
2.
Put the water in the pot, pick up and let cool at about the same time
3.
Prepare brown sugar
4.
The dried pickles from the market are very fragrant. They are only used as side dishes, so I didn’t prepare too much.
5.
Cut the pork belly into thin slices, but everyone needs to see it clearly! I didn’t even cut off the skin, so that I would fry the skin crispy later, so that the texture of the skin would be very soft and fragrant.
6.
When starting the pot, I even divided the big piece of pork belly into three small pieces and let them dance happily in the hot pot
7.
Let’s see if the fried pork skin is particularly tempting
8.
Turn it over and blow it up
9.
After it's fried, pick it up and drain the oil, ready to let them separate! Some people’s practice is to steam the whole piece or add water and then cut into thin slices and fry the oil. It depends on personal preference.
10.
Cut them into pieces
11.
Continue to fry the oil in the frying pan, otherwise it will be too fatty
12.
Fry for a while, add a little salt (because the dried pickles are salty), and a little light soy sauce to color
13.
After a while, just spread the meat around the pot, leaving a space in the middle to fry the sugar color
14.
Fried sugar-colored meat is pretty, right?
15.
After the sugar color is fried, turn off the heat immediately, otherwise it will be easy to paste the pot, then put it on the plate, put the skin side underneath, and arrange it neatly
16.
Then pour the dried pickles into the pan where the meat has just been shoveled, and fry them until they are fragrant (if there is more oil, you can serve them up and save them for stir-frying vegetables)
17.
The fried dried pickles are so fragrant
18.
Spread the fried pickles evenly on top of the meat
19.
Ready to be steamed
20.
The electric pressure cooker I used, I chose 30 minutes
21.
Freshly cooked pork
Tips:
Don’t put too much salt, the dried plums are salty; if there is too much oil, you can save some for cooking
