Home Cooking "roast Pork with Dried Plums and Vegetables"

Name: Home Cooking "roast Pork with Dried Plums and Vegetables"
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Dried plum; 500g Pork belly; 5 3g Dried chili; 3g star anise; 25g Scallions; 20g Sliced ginger; 25g crystal sugar; 25g Rice wine; 15g Soy sauce; 2g salt; 2g Chicken noodles; Some Shimizu

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

"Plum dried cabbage" is a kind of dried vegetable that is generally popular in the south. It is also one of the favorite foods of the Hakka people. It was first spread overseas by the Hakka people and was deeply loved by overseas Chinese.

There are many ways to use dried plums, which can be used to make pickled pork with plums, steamed fish with plums, roasted chicken nuggets with plums and so on. In the previous diary, I have made "Mei Cai Kou Po", and today, I will make another "Mei Cai Kou Po" with Prune Dried Vegetables. Although this dish looks ugly, the strong flavour is very tempting and it is very delicious. It tastes fragrant and very greedy! "

Home Cooking "roast Pork with Dried Plums and Vegetables"

1. main ingreadient.

Home Cooking "roast Pork with Dried Plums and Vegetables" recipe

2. Cut the pork belly into mahjong tiles.

3. The dried plums are soaked in hot water for rising hair.

4. Then, the dried plums that have been soaked and swelled are repeatedly washed to remove the sediment.

5. Put the pork belly in a pot under cold water, then bring to a boil over high heat, boil for 5 minutes and remove.

6. Heat up a frying spoon, add a little base oil and stir fragrant star anise.

7. Then add rock sugar and stir fry, stir fry the rock sugar until it melts and turns into a light amber color.

8. After the rock sugar becomes amber, add the boiled and drained pork belly and stir fry.

9. .....

10. Stir the meat thoroughly until golden brown, add dried chili, green onion, and ginger slices and stir-fry.

11. Stir the scallion, ginger, chili and the aroma, then add the dried plum and stir-fry.

12. Stir-fry the dried plum until fragrant, add rice wine and stir well.

13. Then pour in the soy sauce and stir well.

14. Stir-fry and add boiling water, cover the pot and simmer for 40 minutes.

15. After simmering the meat for 40 minutes, collect the sauce over high heat and sprinkle with a little salt to taste.

16. Add about 2 grams of chicken powder and stir-fry.

17. After the soup is collected, it can be out of the pot.

18. The characteristics of this dish; the flesh is bright red, the plums are reddish brown, the aroma is strong, the meat is soft and rotten, the salty and delicious, the taste is wonderful.

Tips:
1. The pork belly should be fresh and sour. The meat should be cut evenly and the size should be similar to that of mahjong.

2. The dried plums should be washed repeatedly after soaking, until there is no sediment and no salty taste.

3. To make braised meat dishes, rock sugar and rice wine are the best. After the finished product, the meat will be red and bright, with a fragrant smell, which is both beautiful and delicious.

4. The length of meat stewing time depends on the age and tenderness of the meat. Tender pork can be stewed for 40 minutes.