Super Glutinous Pork with Pickled Vegetables
1.
Prepare dried plums and pork belly (I made 400 grams of dried plums and prepared four pounds of pork belly. The seasoning I gave was one serving, so you can use it flexibly).
2.
The dried plums are soaked in warm water in advance, and then washed several times to remove the mud and sand. Don't wash them too many times. The plums are no longer tasteful. Then squeeze out the water for later use, and do not need to dry the water.
3.
Remove the blood and wash the pork belly in advance. Add a proper amount of cooking wine, green onion and ginger to a pot under cold water, and boil for 20 minutes to remove any foam and remove.
4.
Spread a layer of brown sugar, white wine, and dark soy on the surface of the meat evenly, put it in a basin and let it sit for a while, turn it over and marinate it for a while.
5.
Then put the meat in a 70% hot oil pan and fry it on all sides, and the skin should be deep-fried (be sure to use a lid to keep it in front, especially like oil, pay attention to safety and don't burn it).
6.
Then remove and soak in cold water to remove excess oil.
7.
Remove the slices.
8.
Add some soy sauce, oyster sauce, salt, fermented rice (juice), and rice wine to the sauce of the marinated meat just now. Add the meat and marinate for 10 minutes.
9.
Add proper amount of oil to the pot, add the soaked dried plums and stir-fry after the oil is boiled, add appropriate amount of cooking wine, dark soy sauce, light soy sauce, white sugar and stir-fry for later use.
10.
Take a larger and deeper bowl and spread the marinated meat slices layer by layer as shown in the figure.
11.
Then spread the fried plum vegetables, pour the marinade sauce evenly, add an star anise and grass fruit to bury the plum vegetables. Steam on the steamer for one and a half hours (90 minutes).
12.
After steaming, buckle a plate on the surface. Pour out the excess broth and set aside.
13.
Poured Mei Cai Kou Po.
14.
Prepare an appropriate amount of water starch.
15.
Heat the pot, add the poured soup and add a proper amount of water starch to thicken the gorgon, and then drizzle a little bit of cooked oil, so that the gorgon juice is brighter.
16.
Pour evenly on the buckle meat to complete the production.
Tips:
Tips: Be sure to protect yourself when frying meat to avoid burns.
