1. Rinse the dried plums and vegetables
2. Soak in cold water for 30 minutes
3. Slice ginger, green onion and rock sugar for later use
4. Put pork belly in the pot, add cold water to boil the meat
5. Rinse the meat that has flown over the water repeatedly with tap water, and rinse off the blood so that it will not be odorous.
6. Put the rapeseed oil in the pot, and the ginger slices under the oil. Stir fry a few times and add pork belly
7. To be finalized on both sides, slightly yellow
8. Pour in 1 bottle of beer, without meat
9. Put in shallots
10. Add 2 spoons of dark soy sauce and 1 large block of rock sugar, 2 grams of salt, add light soy sauce when simmering for 10 minutes, then cover and simmer for a quarter of an hour
11. After the soup is thickened, put the meat in a bowl of dried plums that are squeezed out of water, and steam for 15 minutes on high heat
Tips:1 After steaming once, you can taste the dried vegetables first. The dried vegetables I bought are slightly sour, so I added a piece of rock sugar during the second steaming. Anyway, the more steamed, the more fragrant.
2Pick out the green onions before steaming so that they will not be mixed with the dried vegetables, which is convenient to eat
3Dried vegetables must be squeezed out of the water so that they can absorb more juice
4 Braised vegetables with rapeseed oil are more fragrant. If it is convenient, it is recommended to burn more. This dish is more delicious as it is steamed. The oil and water of the pork belly are absorbed by the dried vegetables, and it tastes very delicious! Without the oily water, even if you lose weight, you can eat it with big mouthfuls. The taste is very similar to the braised meat in Suzhou.
