Braised Pork with Plum Cabbage

2024-10-20 15:00:01 2006

I'm not very good at eating meat, but I really like plum vegetable braised pork. This kind of meat is fat but not greasy, sweet and delicate! Combined with the unique aroma of plum vegetables, every time I eat this big dish, I have to eat several pieces! Making this dish to entertain friends and family will definitely be very popular!

Details of ingredients

Pork belly with five flowers500 grams
pepperMore than ten pills
Large materials2 pieces
gingera little
Light soy sauce2 spoons
Old smoking1 spoonful
Fermented bean curd1 piece
Oyster sauce30 grams
five-spice powder1 spoonful
Pepper powder1 spoonful
White sugarHalf a spoonful

Technique

difficultybeginner
workmanshipburn
tasteSpicy and Spicy
timeThree hours

Steps to make Braised Pork with Plum Cabbage

To make this dish, you should choose pork belly that is three parts fat and seven parts lean, as it tastes fat but not greasy. After cleaning the pork belly, put it in clean water, add more than ten Sichuan peppercorns and 2 pieces of seasoning, and cook together for about 15 minutes. Use chopsticks to poke it in until it penetrates.
2. Remove the cooked pork belly and let it cool. Drain the water and set aside for later use.
3. After draining the water from the pork belly, mix 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce, and brush it on top of the meat.
4. Add a little oil to the bottom of the pot and fry the pork belly that has been coated with soy sauce for 2 minutes. The amount of oil should be just enough to submerge. When frying pork skin, use low heat and be careful not to be scalded by splashing hot oil.
5. Cut the pan fried pork belly into slices, each about 8 centimeters long, 4 centimeters wide, and 0.5 centimeters thick.
6. Mix a piece of Fermented bean curd, 2 spoons of sufu milk, 30 grams of oyster sauce, half a spoonful of white sugar, 1 spoonful of five spice powder, 1 spoonful of pepper into a bowl of sauce.
7. Pour all the prepared sauce onto the meat slices, and evenly stick the sauce onto each piece of meat
8. The Meigan cai were soaked several hours in advance, and it was useless to clean them. I bought Meigan cai without salty taste. They are very clean and can be washed after soaking. If the Meigan cai you buy are salty, you should wash them several times.
9. Add a little oil in the bottom of the pan, stir fry Meigan cai with ginger powder, and put 1 tablespoon of meat soup and 1 tablespoon of salt into the pan when it is ready to stir fry evenly
10. Find a large bowl with a deep mouth, place the skin of the meat facing down, and dip it into the sauce with sliced pork belly.
11. Put the fried Meigan cai on the meat slices, put them in the pot, and steam them for 40-50 minutes. After steaming, find a plate and pour the pork belly into it.