Plum button meat: can be served with 3 bowls of rice hard dish, fat but not greasy, melt in the mouth

Autumn days, is to eat meat, oh, to store energy for winter! Today brings you delicious non-greasy plum vegetable buckle meat, soft meat, plum vegetable salty rice.

Ingredients required:

One piece of pork belly

A handful of plum vegetables

Yibin sprouts 1 scoop

Braised soy sauce 2 scoops

Half a scoop of brown sugar

A pinch of salt

Chicken essence a little

Cooking steps:

1. Wash the pork belly and soak the plum vegetables in water.

2. Put the washed meat into a cold water pot to prepare blanching water (you can put a little cooking wine or a little green onion and ginger, this depends on personal habits).

3. Bring to a boil, beat off the blood foam and cook for 15 minutes on low heat.

4. Squeeze the plum vegetables into the water after soaking, with a little Yibin sprouts (because my plum vegetables are not enough).

5. Drain the cooked meat.

6. Wipe it with kitchen paper again and wipe away the moisture as much as possible.

7. Use a fork to put a hole in the meat skin fork.

8. Heat the pan with hot oil, put in the meat, the skin of the meat is down, fry until several sides are slightly yellow, pay attention to safety, you can cover the lid, fry the side and then turn the noodles.

9. Fish out the fried meat to control the oil, let it dry until the remaining temperature, and then change the knife to cut into thick slices.

10. Add braised soy sauce, salt, brown sugar, a little chicken essence and stir well.

11. Marinate for half an hour.

12. After marinating, put it in a bowl and set it up.

13. Put the plum vegetables and Yibin sprouts into the pickling pot just now and wrap the remaining seasoning.

14. Finally put the prunes in the middle.

15. Put on the steamer, steam on low heat for an hour and a half.

16. After steaming, turn over a plate upside down and serve.

Source: Gourmet World

Editor-in-charge: Chen Peng

Editor: Zhou Ting

Final Judge: Qian Hongbing