In the winter, I was hungry for meat, and my mother took a good dish of plum vegetables to buckle the meat, which was delicious and delicious, and my family ate it every week
Winter once it comes, I especially want to eat meat, I don't know if everyone is also like this, it may be that the body needs nutrition to withstand the cold, so when it is cold, the elderly in the family will say that children eat more meat, winter will not be cold, although it is good intentions, but eating more meat There is also a disadvantage, that is, it is easy to gain weight.
But who can resist the temptation of good food? Who makes me a full-fledged foodie, eating meat is a natural hobby, a few days without eating meat is uncomfortable, so the winter meat is actually just an excuse, for me like a meatless person, meat is not seasonal, not only in winter to eat meat, at any time want to eat meat.
But here is still to remind everyone that always eat meat is not healthy, even if you like to eat, but also to control the amount, do not eat too much meat, it is easy to become fat, after becoming fat will also follow some small diseases, so thin is not only good-looking, but also for health.
Occasionally also eat meat to supplement energy and nutrition, today to recommend a mother's good dish, plum button meat, fresh flavor, really delicious, my family every week to eat plum meat, love meat partners to try it!
【Dishes】:Plum vegetables buckle meat
【Cooking ingredients】: 1 piece of pork belly, 1 appropriate amount of plum vegetables, 1 can of beer, appropriate amount of green onion and ginger, appropriate amount of star anise, 3 pieces of fragrant leaves, a little white pepper, a moderate amount of starch, a suitable amount of sugar, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, and an appropriate amount of cooking wine
【Cooking steps】:
1: Prepare a piece of pork belly, then put the pork belly into cold water, then add cooking wine, ginger, fragrant leaves, star anise and the right amount of green onion, boil on high heat and then turn to low heat and cook for 30 minutes, until you can gently penetrate it with chopsticks.
2, the time is almost up, take out the cooked pork belly, gently pull out the ribs.
3: Soak the plum vegetables in water for 50 minutes, then change the water again after soaking, wash it and squeeze out the water for later.
4, the cooked pork belly toothpick or real skin prick a few small holes, so that it is better to taste, and then use raw soy sauce and old soy sauce to marinate the pork belly.
5, marinate for 2 minutes after the pork belly in the pan to fry it, when frying, we should pay attention to the best cover of the pot, so as not to splash the oil.
6: Prepare light soy sauce, dark soy sauce, beer and sugar and pepper to make a sauce, cut the fried pork belly into thin slices, and coat each slice with the sauce.
7: Put an appropriate amount of cooking oil in the pot, then put in the ginger shredded frying pan, then put the plum vegetables into the pot and stir-fry evenly, pour the remaining sauce into the pot, and dry it on high heat.
8: Place the dried plum vegetables on top of the pork belly, compact, and then steam in a steamer for 1.5 hours.
9, the time is up to take out the plum pork belly, and then buckle it on the plate, sprinkle with green onions and eat.
【Cooking Tips】:
1, the amount of seasoning in the sauce can be added according to your own taste.
2, when the pork belly is fried in the pan, we should pay attention to the best cover of the pot to avoid splashing oil.
【Copywriter】Muhai Food King's Small Chef