1. Prepare the ingredients: dried plums, pork belly. I didn’t know how to use the knife, so I bought the finished sliced pork belly.
2. Wash the pork belly and blanch it in water. The meat should be boiled under cold water, so that the blood can be removed better. Wine and ginger are added to the water to remove fishy.
3. Boil the water for about 3-5 minutes, do not turn off the heat, and clip out the meat slices, so that it is not easy to stick dirt on the meat.
4. Add a spoonful of white sugar to the cold pan with cold oil and fry the sugar color. Don't be impatient.
5. When the golden bubbles are fried, they are almost ready.
6. Stir-fried sugar color is to color the meat better, reduce the amount of soy sauce, and make it healthier.
7. Stir-fry until 2 sides of golden cooking wine and a little light soy sauce, then out the pan. (If the color is not bright enough, you can add a little dark soy sauce)
8. You don’t need to pour out the remaining oil in the fried meat, you can use it directly to fry the dried plums. Add garlic, pour the dried plums and stir fry, add salt to taste. Generally, you don’t need to add additional sugar, you can taste the taste and then season it. Just cook with a little water.
9. Lay out the meat slices between the cooking plum and dried vegetables
10. Then put the dried plums on top of the meat slices, ready to be steamed
11. Put it in a pressure cooker and bring to a boil and steam on low heat for 45 minutes.
12. Pour the soup into the wok before pouring, and buckle the meat on the plate.
13. Add a little starch to the soup, add a drop or two of sesame oil before it is out of the pot to make the color brighter, and finally pour it on the meat slices.
Tips:I fry the meat slices directly, so that each slice of meat can be more beautiful in color and taste better. If the fresh pork is cut unevenly, you can put it in the freezer for about an hour before taking it out and cutting it, so that it will be easier to slice. When frying the dried plums, the taste is a bit saltier than usual, because the sliced meat will absorb the taste of dried plums.
The first time I posted a recipe, the photos were missed. I’m so sorry.
