Pickled Pork with Prunes and Vegetables--tian Xian with
1.
Preparation, pork belly, dried plums, soy sauce king, cooking wine, salt, chopped green onion (the photo only shows meat and dried plums)
2.
Dried plums, soak them in water, about an hour, so that the dried plums can fully soak
3.
Pork belly, put it in the water, make it into the water
4.
When the water is boiled, take out the pork belly and prepare a pot. Use the Soy Sauce King. Spread a layer on the surface of the pork belly, as well as cooking wine, and a little salt. The salt should not be too much, because the dried plum is also salty. Development for half an hour
5.
After the pork belly is developed, take out the pork belly, prepare the soup inside, save it for later use, and put rock sugar in the hot pot
6.
When the rock sugar melts and the sugar color appears, add the pork belly,
7.
Bake, stir a little fat,
8.
Take out the pork belly and stir-fry the dried plums with the oil inside. There is no need to add salt. The water used to soak the dried plums can't be thrown away. Keep it useful;
9.
Stir-fried pork belly, the color is very attractive, very fragrant
10.
Pork belly, cut into slices, not too thin
11.
Prepare a bowl with a round bottom. Place both dried plums and pork belly in the bowl. The pork belly is placed on the wall of the bowl with the skin facing down. Put the dried plums in the middle. You can also put the dried plums between the two pieces of meat. Finally, put all of them. Prunes and vegetables are spread on top
12.
Pour the soup prepared just now into a well-sized bowl
13.
Put the water for soaked plum and dried vegetables in the steamer, put it in a well-coded bowl, and start steaming
14.
If you like to spend a little time, steam it for a longer time. I steamed it for hours. I personally think that the softer it is, the more flavorful it is. After steaming, use another bowl to pour the dried plum and vegetable meat into another bowl. Just put some scallions on it