Dried plum meat is not only a traditional dish, but also a relief dish. Especially for people like me who don't like to eat fatty meat, when it is done well, it is not only not greasy to eat, but also specially cooked, just looking at it makes people salivate.
I bought a large piece of pork belly just yesterday, so I planned to make a plum dish to relieve my hunger. After my attempts and improvements, I finally found the best way to eat prune with meat, which the whole family loves to eat.
Below, I will share this plum dish with the method of buckling meat to everyone, according to the method I taught you to make this dish, out of the pot fat and not greasy, the entrance is melted, comparable to the restaurant chef, love to eat meat dishes friends must try it.
First, the method of buckling meat with dried plum vegetables
Ingredients: 1000g pork belly, 300g dried plum vegetables
Accessories: ginger to taste, green onion to taste (can not be put)
Seasoning: 4 spoons of dark soy sauce, 4 spoons of light soy sauce, 3 spoons of sugar, 3 spoons of rice wine (can be replaced with beer), 1 spoon of sesame oil, a little white pepper, a little water starch
1, boil water, first put the pork belly into the pot with cold water, then add 4-5 slices of ginger, cook the pork belly, remember to skim off the foam during the cooking process.
2, after the pork belly is cooked, let the side with the pork skin face up, and use a toothpick to prick several small holes in it, so that it will taste more delicious.
3, marinate pork belly, first put the cooked pork belly into the pot, and then pour in an appropriate amount of dark soy sauce, spread evenly on the surface of the pork belly, and finally let the skin face down, marinate for more than 15 minutes, color the pork belly.
4: Heat the oil from the pot, wait for the oil temperature in the pot to be 60% hot, adjust the medium-low heat, add the marinated pork belly, let the pork skin face down, cover the pot and fry for about 3 minutes, fry the surface of the pork skin.
5, pork belly after frying, put out to cool, from the side of the pork skin under the knife cut into slices, thin according to their preferences, but pay attention not to cut.
6, seasoning sauce, the sauce includes 4 spoons of light soy sauce, 2 spoons of dark soy sauce, 4 spoons of sugar, 3 spoons of rice wine, 1 spoon of sesame oil and a little white pepper, pour all these into the bowl and stir well.
7: Heat the oil again, add a little ginger and plum vegetables after the oil is hot, sauté the aroma and pour in half of the sauce, stir-fry evenly and set aside.
8: Spread the other half of the sauce evenly over the cut pork belly, let the pork skin face down one side, and put it in a bowl.
9: Pour the sautéed plum vegetables into the pork belly, then boil the water, wait for the water to boil, and then steam for 90 minutes. I'm using a steamer here, and the same goes for a steamer.
10, after the dried plum vegetables are steamed, first pour the sauce in the bowl into the pot, and then add a little water starch to fry until viscous, and finally find a plate, put the plum vegetables buckle meat upside down on the plate, drizzle the sauce and you can eat it.
11, finally you can sprinkle a little green onion embellishment, so far, this fat but not greasy, the entrance to the plum vegetable buckle meat is ready, bibimbap eat 3 bowls, especially relief.
Second, the precautions for making dried plum vegetables with meat
1. If the plum vegetables are salty, you can wash them in advance and soak them in water to remove the excess salt.
2, when frying pork belly, you must cover the pot lid, otherwise it will splash oil and cause burns, this step must be paid attention to.
3, do plum vegetables buckle meat must be steamed enough time, or do not eat the meat will be firewood, affecting the taste.
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