Pork with Dried Vegetables and Plum
1.
Clean the pork belly, use less oil in the pot, and fry the skin of the pork belly over a medium-to-low fire to get rid of the fishy smell of the skin.
2.
Probably it's fried like this, the photo is not good, anyway, the skin is yellowish and white and hard
3.
Wash the dried plums, remove some salt and dirt, and wait obediently in a casserole
4.
Sliced green onion and ginger
5.
Soy sauce and old soy sauce together, rock sugar huadiao wine barley tea collection is complete
6.
There is less oil in the pot, and the pork belly will produce oil on its own. Stir the scallion and ginger, first ginger and then onion
7.
Put the meat in and fry
8.
Stir-fry pork belly to get oil, if there is too much oil, pour it out, and put rock sugar
9.
Stir-fry with rock sugar, add dark soy sauce and light soy sauce. With the help of sugar, the pork belly is easier to color. Then add Huadiao wine and barley tea. The barley tea must be super thick. A small cup is enough.
10.
Alright, everything in the wok is assembled with the dried plums in the casserole. You can pick out ginger and spring onions. Their mission has been completed.
11.
Add hot water, bay leaf star anise and two hawthorn
12.
Bring to a boil, cook on low heat for about an hour
Tips:
This formula adds barley tea. Barley tea can reconcile the five flavors to remove fat and relieving greasiness. Hawthorn is also relieving greasiness when boiled, and it can accelerate the crispness of the meat. Boiled meat needs hot water. If you put cold water, hot meat meets cold protein. It will solidify, the meat is not easy to rot and taste
