1. Soak the dried plum for three hours, wash it, and dry it with water. Buy the fat and lean pork belly according to your own taste, and the square one is the best. I have prepared a pound, so you can prepare more in moderation.
2. Wash the pork belly, put half a pot of water in a boiling pot, add the green onion, ginger slices, dried chili, and peppercorns. Put the meat in the pot with cold water and add the cooking wine. Bring to a boil on high heat, turn to medium heat, and cook for half an hour to forty minutes. The chopsticks will be cooked if they can be inserted smoothly. The little secret to make the meat taste better is not to open the lid after turning off the heat, and let the meat simmer in the pot for half an hour before taking it out.
3. Take the meat out and put it on the plate, spread the soy sauce evenly on the shredded meat. I think this brand of soy sauce is the best, so please feel free. I'm not asking, hehehe. To do a good job, let the soy sauce cool and let it dry, otherwise it will be terrifying when it is cooked.
4. Heat the wok, add more oil, put the skin side of the meat in the oil pan and fry it on a low fire, quickly cover the pan, otherwise it will hurt yourself. Fry the pig skin vermilion on a small fire, see the picture below.
5. You can get out of the pot like this. The focus is on the following picture, which can show good-looking wrinkles and not greasy tips. .
6. Use tongs or chopsticks to pick up the meat, rinse it under the tap, and then use a plate or a large bowl to catch cold water, and ice the meaty side in the cold water. Don't think this is not so good, how can the meat be washed in cold water, does it still taste? In fact, this is a good practice for many experiments. Otherwise the meat will be really greasy. .
7. Heat the leftover oil in the wok, pour the chopped green onion, smash the garlic cloves, stir fry to get the fragrance, add the dried plums, add a few rock sugar, granulated sugar, and the leftover soy sauce from the meat, if there is less soy sauce, add more. Add some cooking wine and light soy sauce. Add some water and stir fry evenly. Cook for a while on medium heat until the soup thickens.
8. The pork belly has been air-cooled, so put the pork skin side on the chopping board. Thinly sliced slices. Spread the skin of the meat toward the bottom of the bowl. Pour the juice of fried dried plum and vegetable on top of the meat. The correct thing is that the juice of that vegetable will not exceed that of the plums spread in the bowl. Best in the two-thirds of the bowl.
9. Steam on the steamer for an hour. It is best to cover the bowl with a plate so that no steam will enter the steaming process and affect the taste. After steaming, pick up the whole dish with a rag, stagger the plate and the bowl a bit, pour the soup into the wok, and then the plum meat in the bowl is upside down on the plate. Bring the broth to a boil, add some minced millet pepper and red pepper, boil, add starch, bring to a boil, a little sticky feeling, pour it over the pork with pickled vegetables and finish. Have a great appetite. It's really delicious. .
Tips:We added rock sugar and granulated sugar in the step of frying dried plums to make the sweetness more layered. If your family does not like to eat too sweet, it is recommended to only put rock sugar. Do you see the beautiful wrinkled skin? It's the result of using cold water ice. If it is not iced, the skin won't wrinkle so nicely. So that step really cannot be less. The meat should be cold before cutting, otherwise the meat will fall apart. Although the steps are a bit cumbersome and the time is a bit long, it is really worth it. Seeing the family eat so happily, all the hard work is gone. It can be eaten for many days after making it once, but it can't be eaten. Cover it with plastic wrap and put it in the refrigerator. Come with a bowl of rice or five-grain rice, you have no choice in life ^~^
