How to cook braised pork with plum vegetables? Want to make the meat crisp and rotten, fat but not greasy?

Hello! It's my pleasure to answer your question!

Speaking of braised pork with dried plum, I have a say! Dried plum meat is a classic dish in Shaoxing. This dish is essential for every family's table. Usually, my mother-in-law often cooks plum braised pork for us. Next, I'll tell you about my mother-in-law's home-cooked version of prunes.

My mother-in-law will prepare a square piece of pork belly. Dried bamboo shoots are dried at home. Dried bamboo shoots are more delicious than dried plums. Cooked with dried bamboo shoots, there will be traces of fresh bamboo shoots

First, put the pork belly in a pot, put it face down in cold water, add ginger slices, remove the fishy smell of onions, and blanch until it is solidified.

Then, take out the cooked pork belly and trim it with a knife to make it look square.

Then, pour more oil into the pot, because the pork belly should be fried to golden brown in the pot, so as to make the braised pork taste tender. Take it out after frying, drain the oil and let it cool. After the pork belly is cooled, slice the pork belly with a knife. It should be noted that the bottom of the belt cannot be cut off.

Next, prepare a plate. First, put the pork belly on the plate with the skin facing down. Spread the soaked dried bamboo shoots and dried prunes on and around the pork belly. Then cover the cooked dried prunes with the plate and steam them in a big stove for as long as possible, so that you can better taste the dried bamboo shoots and dried prunes in braised pork.

The last step is to take out the two plates with dried plum braised pork from the big stove and put them aside to dry for a while after steaming. After cooling, turn the plate originally covered on the braised pork with dried plums upside down, and the delicious braised pork with dried plums is finished. Braised pork with dried plum is so tender that I can eat three or four pieces at a time!

The above is my answer! I hope it helps you!

Braised pork with plum vegetables should be served with three layers of pork belly. First, cut the meat into cubes with a length of 18cm and a width of 15cm, burn the skinned side of the meat with fire, then brush it with cold water, cook it in a pot, skim off the floating foam and take it out. Then put a piece of aniseed, a piece of ginger onion, 20g white wine and 5g salt into the pork belly, cook for 8 minutes, and take out one side of the meat with skin. When the oil temperature in the cold pot rises to 6-7 layers, put the mutton string on the oil pot with long chopsticks. Open the pot with a lid to avoid scalding. Fry the meat 1 to 2 minutes. When the meat is cold, cut it into thin slices and put it in a big bowl with the skin facing down. Then put the fried plum vegetables on it. Add 30g fermented milk, south milk 15g, Donggu Yipin 50g, white sugar 10g, chicken essence 10g and soy sauce 5g into a large bowl, stir these ingredients evenly, put them on the plum vegetables, then steam them in a steamer for one hour, and then steam them out of the pot for one hour. Buckle the bowl on the basin, with the plum vegetables facing down and the meat on it. Put some starch on the juice and pour it on the meat.

Braised pork with plum vegetables is unique in shape, generous and decent, bright red in sauce color, delicious in soup, fat but not greasy, soft and mellow.