You must eat braised pork with plum vegetables in Chinese New Year. How can ingredients make the taste more authentic?

Tell me the secret recipe, formula and practice of braised pork with plum, and you can also make it taste like a chef! Braised pork with plum is no stranger to everyone. Whether it is a big restaurant or a small restaurant, it is a must-have food on the menu. Eating plum vegetables will turn sour and increase my appetite, especially when I have no appetite in summer. Please give me a plate of braised pork with plums and other specialties. Haven't you finished eating at home? Moreover, there are guests at home, and cooking such a simple and atmospheric dish has face, and the embryo has face. How to make braised pork with plums? How can I be different from a chef? Take a look at the specific practice of this plum meat, and you will know that it will be praised by your family!

Materials:

One slice of pork belly, two slices of ginger, appropriate amount of seasoning wine, two onions, a little white wine, appropriate amount of brown sugar, exposure, two spoonfuls of one-sided sauce, one spoonful of seafood sauce, a little spiced powder, a little salt, two garlic, two millet peppers, appropriate amount of cooking oil and appropriate amount of soup.

Cooking program:

1. Wash the plum vegetables, soak them in warm water for about an hour, wring out the water and chop them up for later use.

2. Put sliced ginger, shallots and hot water into the pot and wash the pork belly (5 pieces, the more layers of 5 flowers, the better). After the water is boiled, add two spoonfuls of flavoring wine and cook for about 20 minutes on medium heat.

3. Remove the cooked pork belly, cool it, apply some brown sugar, soy sauce and soju, and marinate for one hour.

4. Soak the cooked pork belly in the surface water with kitchen paper. Pour the oil into a hot pot, raise the oil temperature to 50%, and then add the pork belly to fry until cooked. Pay attention to cover the meat as soon as it enters the pot to avoid oil leakage. In the process, you can hear the explosion in the pot, so don't be afraid. When frying meat, please pay attention to sew the lid on the side away from the body to evaporate the water.

5. After the water on the surface of the meat is fried thoroughly, immediately soak it in ice water for more than 30 minutes to wrinkle the epidermis.

6. Cut the marinated pork into the same size meat, don't cut it too thin, and keep a certain thickness.

7. Make two spoonfuls of sweet soy sauce, one spoonful of seafood sauce, some soy sauce, salt and spiced powder into sauce. As long as you tell me the recipe and method, you can make the taste of a chef.

8. Spread the marinade evenly on the meat by hand and massage. Finally, cover with plastic wrap and refrigerate for 12 hours.

9. Heat the pot, pour a small fire on the plum vegetables and stir-fry the steam.

10. The cooked meat is ground into a beautiful rectangle with a knife, and the ground meat is chopped. Add a little lard to the pot, heat it, then add pork and stir-fry until cooked.

1 1. After the pork is boiled, add ginger, garlic and pepper and stir fry.

12. Pour in the cooked plum vegetables, stir fry together, and sprinkle some salt and sugar to taste.

13. Pay attention to spread the bacon skin on the sea bowl and pinch the meat tightly with your hands.

14. Pour the fried plum vegetables in step 12, trim them by hand, put them in a steamer and steam them in boiling water for two hours. Pour the steamed pork or even the bowl on the plate and you can eat it.

Cooking skills:

Pork belly tips:

Pork belly (also known as ribs and three layers of meat) is located in the belly of pigs. There is a lot of fat tissue in the pig's stomach, mixed with muscle tissue and obesity gaps, so it is called pork belly. This part of lean meat is also the most tender and juicy. Pork belly has always been the best protagonist of representative Chinese food such as plum buckle, south oil buckle, Dongpo pork, Sichuan pork, red meat rice, paparazzi and braised pork. Its fat meat melts easily when heated, and its lean meat is not firewood when cooked for a long time.

1. After the meat is cooked, it is usually coated with red yeast or soy sauce in the hotel and fried once. No need for home production. Processing beef noodles by rogue or banned methods can save money. Second, there is not much oil smoke. As long as the beef jerky is fried or roasted to golden brown, the effect and taste are the same.

2. Selling Guancai What is sold in the market now is dry and salt-free. Salty or light plum vegetables must be soaked and washed with water before use. Moreover, it can only be used after cooking and afforestation. Persimmons made from fried spicy soy sauce are delicious. Food Some friends sprinkle gravy on the meat and then steam it with plum vegetables, which will make the taste very bad. On the other hand, he is also your friend.