Shaoxing Plum Dried Vegetable Braised Pork
1.
The first raw materials and accessories prepared are pork belly, dried bamboo shoots, lotus leaves, rock sugar, green onion and ginger. (Generally, Shaoxing families like to use dried bamboo shoots to make this dish, which tastes better than pure dried plums, and has a little freshness of bamboo shoots. )
2.
Put the skin of pork belly down in a pot under cold water, add sliced ginger, green onion knot, blanch in water and cook until set
3.
Then take it out and smooth the four sides with a knife
4.
Put the pork belly in a bowl and add appropriate amount of soy sauce, and use the soy sauce to spread the whole body of the pork belly evenly. After spreading evenly, raise the frying pan and fry into the frying pan with the skin facing down until the skin is tightened and the color is bright red
5.
Then remove the oil and let it cool
6.
Then cut out small pieces of uniform size from the big piece of pork belly, and the bottom cannot be cut off
7.
Then heat the pot, add a proper amount of lard, put half of the dried bamboo shoots in a frying pan and stir-fry until the aroma, then add Huadiao wine, mother and son soy sauce, rock sugar, salt, chicken essence, ginger slices, boiling water, and bring it to a boil. Put the cut meat with the skin side down and simmer for 20-30 minutes (if you want to be more elaborate, put the pork in ice cubes immediately after being fried, and then freeze it in the refrigerator for 1 hour to shape, take it out and cut into small pieces. Not only is the pork cut squarely and squarely, but the pork belly is more tender after steaming)
8.
After the pork belly is braised and cooked, take it out, then spread lotus leaves in a bowl, add some boiled dried bamboo shoots at the bottom, and then put the pork belly in
9.
The rest of the burned marinade and dried plums are left over and put in a bowl for later use
10.
Then wash the pot, heat the pot again, add a proper amount of lard, add the remaining half of the bamboo shoots and dried vegetables to fry until fragrant, then add rock sugar, huadiao wine, mother and son soy sauce, salt, and chicken essence. Stir-fry on a low heat. When frying, you need to add an appropriate amount of the marinade that has been cooked above, and do a small amount several times until the rock sugar is completely melted and the dried plums are dark and shiny. (Do not add too much marinade, otherwise it will be wet. This dried vegetable requires It is relatively dry)
11.
Then fill the fried plums and vegetables around the meat, then spread the marinated dried bamboo shoots on the skin of the meat, and wrap it with lotus leaves
12.
Make a few holes in the lotus leaf and steam it for about 3 hours (the function of the upper and lower two layers of stewed bamboo shoots and dried vegetables is to penetrate the umami of the bamboo shoots and dried vegetables into the meat, and make the meat tasteful, while the role of the fried dried bamboo shoots and dried vegetables It is to absorb the excess fat in the meat into the dried vegetables, and the two play a complementary and balanced role)
Tips:
Stir-fried moldy dried vegetables should be small
