How to cook braised pork in braised pork with plum vegetables?

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. Below, I will tell you about the practice of deducting meat from home-cooked dried plum vegetables.

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!

Braised pork with plum vegetables. Plum vegetables are delicious and the meat is delicious. At the same time, they need to be fat but not greasy, especially when served, so they are widely circulated. The indispensable ingredients are: plum vegetables and pork belly. Because of the long-term pickling, the unique fragrance of plum vegetables is fermented. After cooking for a long time, the taste is completely integrated into the meat to achieve the best effect.