Foodabc Festival food customs New Year's Eve dinner

Braised Pork with Plum Cabbage

2024-04-23 13:51:21 1615

A must-have delicacy at the dinner table on a Chinese New Year's Eve - Braised Pork with Plum Cabbage. The pre made button meat has a salty and slightly sweet taste, with a bright red color, a soft and tender meat aroma, and is fat but not greasy.

Details of ingredients

Pork belly with five flowers1.2 pounds
a kind of mustard green250g
ginger1 piece
Scallion White1 section
Dried chili peppers3 pieces
Fermented bean curd juice1 spoonful
Light soy sauce2 spoons
Oyster sauce1 spoonful
Old smoking1 spoonful
Cooking wine1 spoonful
liquora small amount

Technique

difficultybeginner
workmanshipsteam
tasteSauce aroma
timean hour

Steps to make Braised Pork with Plum Cabbage

1. Prepare ingredients.
Soak the plums in clean water for one hour and clean thoroughly.
3. Cut the scallions and crush the ginger with a knife.
4. Add water to the pot, put in the cleaned pork belly, and add scallions, ginger, and cooking wine.
5. Bring to a boil over high heat for another 15 minutes.
6. Take out kitchen paper and dry it, put on kitchen gloves, apply dark soy sauce and honey to it, and knead evenly.
For the convenience of frying in the pot, I cut it into large pieces.
8. Heat oil in a pot, with the oil temperature at 50% hot. Put the meat skin facing down and cover the pot lid. Fry the meat skin and remove it when it changes color.
9. Put the fried meat into the broth.
10. Take it out and wipe it with kitchen paper.
11. Cut into smaller pieces.
12. Add soy sauce, oyster sauce, Fermented bean curd juice, Baijiu and sugar inside, and take disposable gloves to grasp evenly.
13. Cover with cling film and marinate for 1.5 hours.
14. Cut the dried chili into small circles.
15. Squeeze the washed Meigan cai dry.
16. Heat oil in a pot and stir fry chili rings until fragrant.
17. Add Meigan cai and stir well.
18. Is the pickled pork belly facing downwards and neatly placed in a bowl.
19. Place the fried Meigan cai on it and press it tightly.
20. Cover and steam for 1.5 hours, then simmer for 10 minutes.
21. Take a large plate and snap over the steamed pork belly.
22. A hot steamed bun is too fragrant.