There are aunt's dried plum vegetables at home, the vegetable farm bought a good piece of pork belly, today to steam a home-cooked plum dried vegetable buckle meat bar.
By Man man's love 007
<h2>Royalties</h2>
Pork belly to taste
Dried plum vegetables to taste
Ginger 3 tablets
Cinnamon 3g
Octagon 3g
10g shallots
Cooking wine 10g
Soy sauce to taste
Cooking oil to taste
Salt 5g
Raw soy sauce to taste
<h2>Practice steps</h2>
1: Put water in a pot, add star anise, cinnamon, green onion, ginger, cooking wine, pork belly and bring to a boil, skim off the foam, and cook for another 20 minutes.
2: Wash the plum vegetables in advance and add water to soften.
3, pork belly fished out of the cold water, with a toothpick densely packed holes, convenient soy sauce coloring and flavoring.
4: Color the soy sauce, spread evenly, wait a moment for soy sauce to suck into the meat.
5, fry the pan, pour the appropriate amount of oil, medium heat, fry the pork belly bottom down, this time the oil will splash up, it is best to cover the lid and fry, always pay attention to, to prevent burning.
6, the oil splash is small, open the lid, the sides are also fried
7, fish out, over the cold water, you can see that there are some bubbles on the meat skin, there is a tiger skin effect.
8. Cut into chunks
9: Place the meat bottom down in a bowl
10, now to fry the plum vegetables, the pot is hot, pour the oil, add the plum vegetables and stir-fry, put a little salt, add the right amount of sugar. Sugar is fresh, and can remove the bitter taste, it is best not to omit. You can add a little more old soy sauce to make the color a little darker.
11: Spread the sautéed plum vegetables on a bowl and pour in the soup
12: Put in a pressure cooker, steam for more than 30 minutes, put more water, and avoid boiling dry.
13, take a plate and cover the bowl, upside down, the prune button meat is ready.
14. Fragrant aroma
<h2>Nutritional benefits of pork belly</h2>
1. Supplement protein
Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia.
2. Nourish the kidneys and nourish the blood
Pork tastes sweet and salty, flat in nature, into the spleen, stomach, kidney meridians; Nourish the kidneys and nourish the blood, nourish the yin and moisten the dry; Indications for the treatment of fever and injury, thirst quenching, weak kidney, postpartum blood deficiency, dry cough, constipation, deficiency, yin, dryness, liver yin, moisturizing skin, two stools and quenching thirst.
3. Moisturizing
Pork boiled soup can be urgently replenished due to insufficient liquid caused by irritability, dry cough, constipation and dystocia.
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