Plum vegetable buckle meat as a classic dish, all use healthy ingredients, made healthy and worry-free, can meet the stomach and heart of all foodies; not yet out of the pot can smell the aroma, a mouth, meat aroma, vegetable aroma, full of mellow aroma, everyone loves.
By Leders kitchenware
<h2>Royalties</h2>
Pork belly square one piece
Prunes 100g
Large ingredients to taste
Ginger a small piece
One piece of green onion
Beer to taste
Raw grapefruit two tablespoons
One small spoonful of sugar
White pepper two teaspoons
A little green onion
<h2>Practice steps</h2>
1. Preparation of ingredients.
2: Wash the pork belly and put it in a pot of cold water, then add the green onion and large ingredients and cook for 10 minutes.
3, in the bowl poured into the old soy sauce, put the cooked meat into the surrounding spread evenly, with a toothpick on the meat skin random holes, after tying, the meat skin down in the old soy sauce soaked for more than 10 minutes.
4, after soaking, place and dry, let the old soy sauce completely collected into it.
5: Soak the plum vegetables for 1 hour, squeeze out the water, chop and set aside.
6, put oil in the pot, the skin of the pork belly facing down, low heat frying until golden brown, the process remember to cover the pot Oh, so as not to burst out of the oil.
7: Mix the unused pork belly into the old soy sauce, add sugar, soy sauce, beer and pepper and mix well.
8, use a knife to slice the pork belly, the bottom can not be cut, let it connect, pour half of the spice juice into it, and smear each piece of pork belly with the spice juice.
9: Directly use the oil of the fried meat skin, put some ginger and stir-fry, then add the dried plum vegetables, then pour in the remaining half of the sauce, stir-fry evenly, spread on top of the pork belly, and press tightly.
10: Steam for 1 hour.
11: Cover the pot with a vegetable plate upside down on the plate, sprinkle with green onions and serve.
<h2>Tips</h2>
Cooking Tips (1) Button meat should be delicious, be sure to be fat and lean, add shallots, ginger slices, rice wine when blanching water, can go to the fishy Titian. (2) Before the meat is put into the oil pot, it must absorb the water dry, otherwise the hot oil will splash and hurt people. (3) When frying the skin of the meat, be sure to cover the lid, adjust to the minimum heat and fry slowly, which is also to prevent the oil from spilling. (4) Dried plum vegetables should be soaked in advance, and it will taste better if fried. ———————————— Taboos (1) Plum vegetables: Avoid eating with lamb, otherwise it will cause chest tightness. (2) Pork: it should not be eaten with ume, licorice, crucian carp, shrimp, pigeon meat, field snail, almonds, donkey meat, lamb liver, coriander, turtle, diamond horn, buckwheat, quail meat, beef; after eating pork, it is not advisable to drink a lot of tea.
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