Braised Pork with Plum Cabbage

2024-09-05 02:59:26 539

Recently, when we don't go out, all the meat we eat is slaughtered on the farm every day and delivered to you. You can pick up how much you want yourself. Yesterday, I bought some pork belly, and my son said he wanted to eat braised pork and asked me to steam it for him. I'll share the recipe with everyone, it tastes better than buying it from outside. It's fat but not greasy, thin but not greasy!

Details of ingredients

Pork belly with five flowers2 pounds
Fermented bean curd in red oil1 piece

Technique

difficultybeginner
workmanshipsteam
tasteSalty and fragrant
timeThree hours

Steps to make Braised Pork with Plum Cabbage

1. Wash the meat thoroughly and put it in a pot with cold water. Add scallions, ginger, garlic, dried chili, fragrant leaves, and star anise to the pot and cook for 30-40 minutes.
2. Put red oil Fermented bean curd in the bowl and pour a little oil. Add soy sauce, soy sauce, white sugar and a proper amount of beer, and mix well. If it is salty, you can taste it. If it is not tasty, add some soy sauce or salt.
3. Once the meat is cooked, take it out and place it in a large bowl. Pour in the sauce that has just been prepared, apply it by hand and massage it for five minutes. If there is too much juice, soak it directly in the bowl for ten minutes.
4. Take out the soaked meat and place it on a drain rack to control the water content, in order to avoid splashing oil and scalding during frying later.
5. Add a little more oil to the pot and heat it up to 40%. Cover the meat with a lid and fry over medium high heat for 3-5 minutes. Turn off the heat, do not remove the lid yet, continue to simmer until there is no popping sound, then remove (be careful not to burn when removing).
6. Let it cool or soak it in water for a while, then cut it into thin slices like this.
7. After cutting everything, put it into the sauce of the just made meat and continue to stir evenly, then soak for half an hour.
8. Soak the Meigan cai with boiling water in advance, and make them soft, especially at the heel.
9. Cut the soaked Meigan cai into small pieces and put them in a bowl for standby.
10. Heat up the oil in the pot and add minced garlic, star anise, and fragrant leaves. Stir fry until fragrant.
11. Pour in the cut Meigan cai and stir well. Then pour in the juice of our bacon and stir well. Turn off the heat.
12. Put the fried Meigan cai into the meat bowl.
13. Use a shovel to press the Meigan cai slightly, and then put them into a pressure cooker or an electric pressure cooker to steam for an hour. Turn off the heat, and open the lid when the air is exhausted.
14. Do not flip the steamed meat for now. Pour the soup from the bowl into the pot, add a little starch, and stir evenly over high heat.
15. Use a larger plate to flip over and pour the juice over it. Sprinkle a little scallion on top and you can start eating.