Plum dried vegetable roast meat, with a strong local atmosphere, is a famous dish with traditional flavor in Hubei, made of plum vegetables and pork belly. Plum cabbage is also called moldy dried vegetables. It is made by marinating, drying, steaming, and then drying the moss and leaves of mustard, and has a special pickle flavor. Plum vegetables and pork belly are fired together, because the plum vegetables have strong water absorption, it is easy to absorb the oil and gum in the pork belly, and the smell of the pork belly can be diluted by the special aroma of the plum vegetables, which complement each other. The fresh flavor of the dish is thick and oily but not greasy. Next, I will share the production process.
Main ingredients and accessories
Pork belly with skin... 500 g
Refined salt... 2 g of refined salt...⋯ ⋯
Umeboshi...100 g of plum vegetables...⋯⋯....
Soy sauce... 25 g......
Cooking wine... 10 g...⋯ ⋯
Broth... 500 g... 500 g of broth...
Whole ginger... 25 g...⋯ ⋯
MSG... 2 grams of MSG...⋯⋯⋯
(Preparation)
1. Pork belly scrape off the skin and hair, cut into 3 cm square pieces, skin facing down, on the cross flower knife, keep the skin surface undamaged, blanched with boiling water.
2 Wok on high heat, with oil simmering pot, under the pork belly, ginger pieces, cooking wine sautéed, put in soy sauce, to be colored, add 500 grams of broth, boil with high heat and pour in the good plum vegetables, turn the heat to low heat until the meat is crispy, the dried vegetables are soft and delicious, until the pot is up, the pot is plated.
(Cooking Key)
Pork must be skinned, not only has a good taste, the heat is enough, and there is a self-made mustard, the oil is moist and shiny,
Soft and tasty.
End of sharing. Welcome to forward and follow. Thanks for reading.