Steamed Pork Belly with Salted Plum and Vegetables

Steamed Pork Belly with Salted Plum and Vegetables

1. Wash 2 garlic cloves and 1 salted plum vegetable, soak for half an hour, drain the water, wash the scallops, and cut into thin slices. Set aside.

2. The garlic is smashed and the pickled plums are cut into small pieces.

3. Stir-fry the pork belly with oil in a hot pan.

4. Add pickled plum vegetables and garlic. Stir fry in one pass.

5. Add a small amount of soy sauce, because the salted plum is very salty, so you should not put too much soy sauce, just a small amount to enhance the flavor.

6. Add soy sauce and stir evenly, then turn off the heat, add a little cornstarch and stir-fry evenly.

7. Add cornstarch and stir-fry evenly, put it on a plate, put it in a rice cooker and steam, the rice will be cooked and the pickles are fragrant! ! !

8. The salty plum vegetables steamed with rice noodles are very fragrant.

Tips:

The salted plum is very salty, so there is no need to add salt. Remember to add more oil than usual when stir-frying Mei Cai. If the oil is less, it won't be fragrant. The umebei steamed on rice noodles is more delicious than steamed in a steamer, and it saves trouble. The cooked umebei is also good.