The huge fragrant plum dried vegetables buckle meat, a delicacy that no one can resist, and quickly arrange it
The pace of life is accelerating, and people are not too careful in eating, and many kung fu dishes are slowly no one is willing to spend time doing them. There was once a very famous kung fu dish "salty roast white", the preparation method is very cumbersome, and as a big dish, it is usually a dish that can only be eaten during the New Year or at a banquet. "Salty roasted white" also has a name called plum vegetable buckle meat, plum vegetables have a strong taste, coupled with the fatty texture of pork belly, one bite on the head.
Many places have the habit of making plum vegetables, which is recorded in the "Yuezhong Handbook": "There is a difference between dried mustard, dried rapeseed, and dried cabbage." ...... The roast meat has a unique flavor, and the residents of Shaoxing are homemade." In fact, in addition to the troublesome method, the calories of the umeboshi buckle meat itself are also very high, and after cooking the plum vegetables and pork five flowers, the taste complements each other, which will also make people who eat this dish addicted. Although it is a famous kung fu dish, it will not be disappointed to make it once, and it is so delicious that the whole family rushes to eat it.
【Dish name】: Dried plum vegetables buckle meat
【Ingredients required】: dried plum vegetables, pork belly with skin
【Cooking process】:
Step 1: The plum vegetables should be treated in advance, and the plum vegetables should be rinsed with water first. Then place the washed prune in a large bowl and add a large spoonful of sugar to the prune.
Step 2: In the plum dish in the bowl, pour the appropriate amount of soy sauce to taste.
Step 3: After the sugar and soy sauce are added, mix the spices together with the prunes.
Step 4, then process the pork belly, wash the pork belly in cold water under the pot, the water is not over the pork belly and ginger slices and boil.
Step 5: The meat should be cooked until 7 mature, open the lid to cook the meat, and the foam in the middle of the water should be skimmed clean.
Step 6: After the pork belly is cooked, fish the pork belly out of the pot.
Step seven, at this time, the surface of the pork belly is watery, you can dry it or wipe the surface of the water with kitchen paper, and then apply sweet noodle sauce on the side with skin.
Step 8, pay attention to the application and very evenly, after coating, wait for the water on the pork belly skin to dry itself.
Step 9: Find a suitable pot, put the right amount of oil in it, and then put the pork belly with the skin part facing down into the oil.
Step 10: Always fry the skin of the pork belly hard, and the process requires a little patience.
Step 11: After the pork belly skin is fried, cut the pork belly into thick and evenly sliced meat.
Step 12: Put the sliced meat into a bowl and add the soy sauce to the meat slices evenly.
Step 13: Pay attention to the fact that each piece should be handled well, and both sides should be coated with old soy sauce, and then placed in a bowl.
Step 14: Find an empty bowl and put the pork belly slices coated with old smoke and the skin facing down.
Step 15: After that, cover the dried plum vegetables on top of the meat, and add some peppercorns to the dried plum vegetables.
Step 16: Add water to the steamer and steam the dried plum vegetables under the pot.
Step 17: Steam for 2 hours after steaming, turn off the heat, and then you can get out of the pot after opening.
Step 18: Before leaving the pot, use a plate to cover the steamed prune button meat.
Step 19: Quickly invert the button after coming out of the pot, and then take the bowl off.
Step 20, a piece of dried plum vegetables is ready, and the aroma is very tempting.
【Cooking Skills】:
1, pork belly to choose with skin pork belly.
2, the hair on the skin of the pork belly should be treated cleanly.
3, plum vegetables should be washed several times, so that they can be washed.
4, kung fu dishes are time-consuming and require patience.