Foodabc Festival food customs Tieqiu Fat

Food suffers - braised pork with plum and vegetable

2024-12-03 14:59:31 261

This dish is derived from my favorite plum blossom braised pork belly, but the recipe is too complicated. I simplified the meat processing and it still tastes delicious. Its taste: The meat is soft, glutinous, and smooth. The plum blossom absorbs the oil and juice of the meat, making it plump and smooth to eat. In addition to being dry and fragrant, it is also refreshing. The order of eating is: first take a bite of meat, then take a bite of rice. After experiencing the smooth combination of rice and meat, take another bite of plum blossom, which is very fragrant, flavorful, and not greasy. It is a favorite of meat lovers. Eating it in autumn can warm the stomach and apply autumn fat< br>

Details of ingredients

Pork belly with five flowers450 grams
a kind of mustard green350 grams
Scallion3 trees
ginger3 pieces
Octagon1 unit
Dried chili peppersTwo
Rock sugar10 grams
saltA spoonful
Light soy sauceA spoonful
VinegarA few drops
CornstarchA spoonful

Technique

difficultySimple
workmanshipsteam
tasteSlightly spicy
timean hour

Steps to make Food suffers - braised pork with plum and vegetable

1. Soak the pickled vegetables in water for an hour to dilute the salt content. I just bought a lot of salt
2. Wash the pork belly thoroughly and cut it into small pieces
3. Blanch the pork belly in water, or you can skip this step if you find it troublesome
4. Prepare scallions, ginger, star anise, dried chili, and rock sugar for later use. Separate the scallion white and scallion leaves, put the scallion white first and then the scallion leaves later
5. Start stir frying the sugar color, add a little water, add rock sugar, and simmer over low heat until it melts
6. Boil until the saccharification is complete, and then turn to small bubbles with a light coffee color. Don't overcook it, it won't be good if it's burnt
7. Pour in the stir fried pork belly and stir fry until both sides turn golden brown, then pour it out. Otherwise, there will be a lot of oil and it will be too greasy later
8. Pour in scallions, ginger, star anise, and dried chili and stir fry until fragrant. Add wine and soy sauce and stir fry evenly
9. Pour in the pickled vegetables and scallion leaves, stir fry evenly, and add a little salt
10. After stir frying, you can put it on a plate and prepare to steam it
Steam for 1.5 hours until the meat is soft and tender before it tastes good. You can also put it in a pressure cooker for 1 hour
After steaming, invert the bowl onto a plate and pour out the water to thicken the sauce, making the color brighter