Pork with Dried Vegetables and Plum
1.
Pickled plum dried vegetables, this one I bought is really rich in flavor, I really like it, and it's very fragrant.
2.
Put the pork belly in cold water and boil, and the surface will change color, then cook for three or four times. Take it out and set aside.
3.
Cut into cubes.
4.
Cut the soaked dried plums into small pieces. I only used half of the previous soak.
5.
With all kinds of spices, pepper can be ignored, but not too much pepper. Put it in a small bag. You can cut two slices of ginger into it. If it doesn't match well, you can buy ready-made sachets.
6.
The dried plums are on the bottom of the pot.
7.
Put the meat cubes on the dried plums, then add boiling water to the meat cubes.
8.
Add cooking wine, light soy sauce, dark soy sauce, white sugar and various spices. I put the spices directly in without a bag... It is more troublesome in the later stage. It is best not to follow me on this point. From experience, boil it on high fire.
9.
After boiling the pot, turn the heat to a low heat and cover the lid to cook. The heat will be dry with heavy water. The soup will gradually dry out after boiling for about 40 minutes. The taste is light, add salt in an appropriate amount, and then it can be out of the pot.
10.
One bite, the meat melts in your mouth, but it won't rot. Because there is no oil, the water has passed in front, and the dried plums absorb the oil again, which is not fat at all.
Tips:
1. It is best to wrap the material separately in a box or a gauze bag, otherwise it will be troublesome to pick out after the pan is out. This is my experience!
2. If you use dried plums, you must brew a little bit of flavor. I use dried plums that are not salty, so I add salt.
3. After it is boiled, it must be a small fire, it will become soft and not rotten, don't boil the water dry.
4. The pot is best to use a casserole or a thicker, narrow-mouthed iron stew pot, which does not stick to the pot and tastes better.
