From the beginning of reading, nearly 20 years after coming to Hangzhou, I actually made plum vegetable roast meat for the first time today, as a person who claims to love cooking, it is simply shameful (intentional) humiliation (outside). Then it was out of control, and the soup left at noon was left to continue to add meat to the roast at night
Umeboshi roast meat this dish, to burn salty to be delicious. Today is the easiest and most convenient umeboshi roast meat recipe. Although the process is not so complicated, the taste is not bad at all.
material:
Ingredients: 500g pork belly with skin, 80g dried plum vegetables
Accessories: 3-4 slices of ginger, 30g of cooking wine (divided into two parts, rice wine is also available), 5-6 segments of green onion, star anise (2 pieces), soy sauce appropriate amount of 20-30g, soy sauce 5g, rock sugar 6-8 pieces, salt appropriate amount, there is a small section of cinnamon peel (due to various factors such as the amount of dishes and different personal tastes in Chinese food, the seasoning is not particularly accurate, small dishes rely on "moderate amount", large dishes rely on "mouth taste").
steps:
1, soak the plum vegetables in warm water for 20 minutes, repeatedly change the water several times to wash the impurities such as sediment inside, and then wring out and set aside (I washed ten times eight times).
2, slice the ginger and cut off the green onion.
3, rinse the pork belly clean, put the pot under cold water, add the shallots, 15g cooking wine, turn off the heat after boiling for another five minutes, rinse and cool.
4, cool pork belly cut into pieces (size depends on personal preference).
5, wok oil, low heat rock sugar boiled until amber (fried sugar color), then put in pork belly pieces fried until the skin on both sides slightly charred, add green onion, ginger slices, star anise, stir-fry, add an appropriate amount of dark soy sauce to color, add the remaining cooking wine, soy sauce and salt (salt can put a little more, plum vegetables meat is salty to be delicious), then add plum vegetables, stir-fry evenly after adding a little water slightly less than meat, high heat until the soup is dry.
6, turn off the heat to put the dish out, the meat on the bottom, the plum vegetables on the top (do not leave a lot of soup), put into the steamer, steam for 40 minutes and then turn off the heat and simmer for ten minutes.
