Plum vegetable roast meat is a famous traditional dish in Jiangsu and Zhejiang, the main raw material is plum vegetables and pork belly, this dish in jiangsu and Zhejiang friends are ranked very high, plum vegetables absorb the pork belly fat become oily soft glutinous, pork belly fat because of the plum vegetables sucked away to become fat and not greasy, these two pairing is absolutely classic, fat but not greasy, the entrance is melted, the family to eat plum vegetables roast meat must prepare more rice;
There are many allusions to plum vegetable roast meat in Jiangsu and Zhejiang, the most classic one is called "Doctor Dish", the previous living conditions were not good, the children of the family went out to school, with plum vegetables, because the plum vegetables are stored for a long time, not easy to deteriorate, and in the school steaming can be eaten, generally a jar of plum vegetables to eat from this Sunday to the next Saturday home, and the previous plum vegetables roast meat only a little minced meat or a little pork stir-fried, not like the current meat put so much, But these students who eat plum vegetables studying abroad have very good grades, admitted to college, read a doctorate, so later also known as "doctoral cuisine", in our local "plum dish" spirit will always be passed down from generation to generation, now the living conditions are good, plum vegetable roast meat does not have to be as before only plum vegetables without meat, in fact, now when it comes to "doctoral cuisine", that is, the elders have a high hope for the students at home;
Today to share with you the current advanced version of the plum roast meat, at home made plum vegetable roast meat want to be delicious, there is a most classic "one two three" step, this "one two three" is a bubble two fried three stew;
"Bubble" in the plum vegetable roast meat is a very important step, can not be missing, soaking can remove part of the plum vegetable salty taste, but also make the plum vegetables soft, the back burned out of the plum vegetable taste better, soaking time does not have to be too long, generally about 20 minutes, you are ready to start to do plum vegetables roast meat on the bubble, the pork belly processed well, and so when the time to use the plum vegetables is almost there;
"Stir-fry" is to fry the aroma of plum vegetables, after stir-frying plum vegetables will volatilize the water just soaked, in the fat after sautéing can better emit the aroma of plum vegetables themselves; "stew" is to make the taste of plum vegetables and pork belly better integrated together, absorb the taste of each other, especially plum vegetables can fully absorb the soup and fat, become oily and soft sticky; master the above 3 points, at home can make delicious plum vegetables roasted meat, like friends can try!
【Ingredients】1000g pork belly, 100g of dried plum vegetables, ginger slices, dried chili peppers, rock sugar, cooking wine, soy sauce, oyster sauce, edible oil;
【Preparation of roast pork with dried plum vegetables】
1, the main raw materials used to cook pork with plum vegetables are 2 kinds, pork belly and plum vegetables, I used 1000g pork belly, 100g plum vegetables, plum vegetables are their own home made snow plum dried vegetables, dried vegetables are fragrant;
2, plum vegetables are pickled, the salt ratio is higher, before making the need to soak first, plum vegetables in a bowl, slightly clean it, wash off the surface of the dust, if it is bought outside to clean up, clean several times, put in a large basin, put in the right amount of water, soak for 20 minutes;
3, after the plum vegetables are soaked to deal with pork belly, clean the pork belly blanched in water, cool underwater pot, add a little ginger slices, cooking wine to fishy, after boiling on high heat, skim off the surface foam, cook for 2 minutes, cook well fished out and put in warm water to clean, it is not recommended to put cold water, to avoid shrinking because of sudden cooling of meat;
4, pork belly cut into their favorite size, I generally cut a little smaller, easier to taste, cook faster;
5, and then prepare some roast plum vegetable meat necessary seasoning, ginger slices and 2 dried red peppers, 80g of rock sugar and 200g shaoxing flower carving wine, ice sugar is indispensable in the meat of plum vegetables, plum vegetables roast meat is Jiangsu and Zhejiang cuisine, the taste is sweet, rock sugar has played this role, but also can make the roasted plum vegetable meat color more red and bright, flower carving wine can go fishy to increase the fragrance, no can be replaced by beer;
6, the pot is hot, add the right amount of cooking oil, the oil temperature is 50% hot, down into the cut pork belly, stir-fry on high heat, sauté the fat in the pork belly, so that the pork belly can be eaten less fat, the fat can also be absorbed by the plum vegetables, this dish does not look like oil, stir-fried to the surface of the pork belly is somewhat browned, you can, do not stir-fry over the head, stir-fry the head meat is easy to harden;
7, at this time soaked plum vegetables can drain the water, drain the water after the pot, add pepper and ginger slices, stir-fry on high heat, stir-fry until the water of the plum vegetables becomes less, can obviously smell the rich aroma of the plum vegetables, start simmering;
8, add rock sugar, cooking wine and an appropriate amount of boiling water, boiling water to be able to pass the pork belly and plum vegetables, boil on high heat, add a little soy sauce, oyster sauce seasoning after boiling, because plum vegetables are salty, here there is no need to add salt, or according to their own taste to add a little salt, boil on high heat after turning to low heat to simmer;
9, simmer for about forty minutes, feel the color of the meat becomes significantly darker, the water also becomes less, poke with chopsticks, the meat can be easily pierced, open the fire to collect the juice, collect the juice until there is no excess water, turn off the heat out of the pot;
10, cooked plum vegetables roast meat color red, pork belly taste fat but not greasy, plum vegetables soft sticky and fragrant, proper rice killer;
Summary of the method of roasting pork with plum vegetables:
1, plum vegetable roast meat can be done more at a time, can not finish every time when cooking rice on the rice steamed, will be steamed more and more delicious, plum vegetable taste will be more and more soft and sticky;
2, plum roast meat is not recommended to add other spices, such as: star anise, cinnamon, fragrant leaves, etc., the taste of these spices will cover the aroma of plum vegetables;
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