Pork with Dried Vegetables and Plum

Name: Pork with Dried Vegetables and Plum
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 60g Dried plum; 1 piece Winter bamboo shoots; Some Soy sauce; Some Sugar; Some salt

by Noodle sister LEE

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Three or nine days are coming. I often eat big dishes and meat, and I'm tired of eating them. What can be more appetizing? Pork with dried plums and vegetables is definitely a good meal. This dish does not require any complicated seasonings, the best ingredients are the key to success. There are nine cold days outside the window, and the house is steaming hot. Let's make warm cabbage for your beloved family.

Meigancai is a traditional Han nationality dish commonly seen in Cixi, Yuyao and Shaoxing of Zhejiang province. Shaoxing dried plums are oily and black, with a mellow fragrance and durable storage. There are mainly three varieties of vegetable ingredients: big leaf mustard, cauliflower and potherb mustard. The meat must be pork belly, which can be lean or fatter according to your preferences.

Ingredients

Pork with Dried Vegetables and Plum

1. High-quality dried plums are slightly soaked in water to remove impurities

2. A pork belly

3. Cut the pork belly into sections and blanch it in green onion and ginger water

4. After taking it out, scrape the surface of the pigskin with a knife and spread soy sauce to color it

5. Put the bottom oil in the pan and fry the pork skin side down on medium heat

6. After the pigskin is fried and colored, turn it over and fry it slightly before taking it out. The oil stays in the pot

7. Take a fresh winter bamboo shoot and cut the tip into small pieces

8. Pour the bamboo shoot tips and drained dried plums into the pan of frying lard and stir fry together

9. Cut pork belly with skin into long slices or pieces about 6cm

10. Put a layer of pork belly and a layer of dried plums in a bowl and steam on a steamer for 50 minutes

11. Pour the dried plums, vegetables and meat back into the wok to collect the juice, and finally season

12. The juice is almost dried and served, and the remaining soup is poured into the bowl from top to bottom

Tips:
The aroma of dried plums and the sweet and salty sauce are very appetizing. Don't add any other faults like pepper, star anise, cinnamon and chili. The taste must be positive! Vegetables are vegetables, meat is meat, and what you eat is the aroma of dried plums and the crispness of meat.