What are the practices of plum cabbage and meat, and what steps need to be followed?

Today I will teach you a meal - plum cabbage and pork. Plum cabbage button meat is also known as salty roasted white, is a characteristic traditional famous dish, belongs to Cantonese Hakka cuisine, among which Guangdong Meizhou is the most representative. After the dish is cooked, the meat is rotten and fragrant, and it tastes salty and slightly sweet, fat but not greasy.

I hope you enjoy it!! 1

Ingredients: 500 grams of pork belly, 80 grams of plum vegetables, 20 grams of light soy sauce, 5 grams of sugar, 10 grams of salt, 20 grams of cooking wine, 150ml of oil, 1 piece of ginger, 2 green onions, 30ml of red bean curd.

Slice the ginger and set aside.

Cut the green onion into pieces and set aside.

Chop the umeboshi and set aside.

Soak the chopped umeboshi in cold water for more than 3 hours.

Remove from a clean pot and add cold water. Add the pork belly, ginger slices and 10g of cooking wine and bring the water to a boil.

After the water boils, use a spoon to remove the foam on the surface, turn to low heat and cover the pot to continue to cook the pork belly slowly.

Cook until the chopsticks can be easily inserted, then remove.

After taking it out, use a bamboo skewer to evenly tie a lot of small holes in the pigskin part, and tie it hard. Then after applying salt and light soy sauce to the pork skin, pour 150ml of oil into a clean pan and heat it and put in the pork belly, remember to dry the water on the surface of the pork belly first, otherwise it will explode. Put the pork belly skin side down and fry it over medium heat (remember to cover the pot, this step will be very strong, do not use high heat, because after applying light soy sauce, it will be easy to burn over high heat).

Fry until the skin is golden brown.

Soak the fried pork belly in hot water at about 60 degrees Celsius for about 10-20 minutes. Thickens and softens the epidermis. Soak softly, not for too long, otherwise the epidermis will be white.

Slice the soaked pork belly.

Add salt, red bean curd juice, light soy sauce, cooking wine, sugar and green onion and ginger slices to the pork belly and marinate for 1 hour.

After an hour, heat the oil in a clean pot, add ginger slices and green onions and stir-fry until fragrant, add the dried plum vegetables and stir-fry until fragrant, then add salt and sugar to taste.

Spread the pork belly skin-side down on a darker plate and top with umeboshi vegetables.

Cover and steam in a pot. After the water is boiled, steam for 30 minutes and remove from the pan.

Open the lid! The whole building smells of the aroma!! Drooling, you can eat a few more bowls of rice tonight, you can try it too!!

Soak the umeboshi in warm water until soft, wash it with a piece of 5-flower meat, and marinate it in soy sauce. Put oil in the pot, fry the marinated pork belly in oil, remove it, slice it for later use, cut the plum vegetables, lay them out and put them in a bowl, just steam them, remember that the pork belly must be fried, otherwise it will be very greasy.

The most important thing is to button the meat, the pork is made of pork with pig skin, the pork is cooked with spices, and then fried in oil, and then sliced and steamed with plum vegetables.

Usually the pork belly is boiled thoroughly in a soup pot, dark soy sauce, fried and colored, and then cut into slices. After that, add green onions, ginger and other seasonings and fry for a while, then simmer the soup over low heat, put the pork belly into a bowl, spread plum cabbage segments, pour in the original soup and steam thoroughly. Finally, put the meat on the plate.

The pork belly should be blanched and cooked first, and the skin of the pork belly should be fried. In the process of making plum cabbage button meat, the most critical link is the processing of pork belly, the pork belly must be blanched and cooked first, so that the button meat will melt in the mouth, fat but not greasy; Also, be sure to fry the pork belly skin, so that the taste will be better and easier to taste.

First of all, you have to buy some plum vegetables and pork back, then clean up, and finally cut the pork into slices, then boil water in the pot, put the meat on a plate, then spread some plum vegetables on top, and finally sprinkle in some condiments, and then put it in the pot and steam for about half an hour. In this way, plum cabbage button meat is made, and it is very delicious, and many people like to eat it very much.

First of all, you should prepare fresh ingredients, heat oil, pour in green onions, ginger and garlic and stir-fry until fragrant, then put the ingredients into the pot, add a little water, then put in an appropriate amount of condiments, then cover the pot, and simmer for 35 minutes.

Prepare the ingredients first, then choose a piece of roasted pork belly. Then cut the pork belly into small pieces. Then add water to the pot, add ginger and shallots, and star anise.

Pour in cooking wine to remove the smell. Then put the cooked meat in a container and color the dark soy sauce. Then pour oil into the pan and fry the meat again until golden brown.

Then wash the umeboshi well. Then chop it, then heat the oil and add the chopped green onions, then add the plum vegetables and stir-fry evenly. Then put the marinated pork belly in and you're done.

That's the time to do it.

Reserved food: 500 grams of pork belly, 50 grams of dried plum vegetables, 2 green onions, 3 cloves of garlic, 2 star anise, 2 bay leaves, 3 tablespoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of starch, 1 spoon of liquor, 1 spoon of sugar;

The first step, a piece of pork belly, put a lot of cold water into the pot, add a few pieces of ginger, cook for 20 minutes, the white foam of the pot noodles must be skimmed neatly, and the pork belly will be boiled half-cooked, that is, when there is no blood with chopsticks;

The second step is to scoop it up, clean it with boiling water, prick some small round holes on the skin of the pork belly with a wooden skewer while it is hot, rub it evenly on the pork belly pieces with dark soy sauce, and let it sit and dry it;

The third step is to add vegetable oil to the frying pan, a little more, you can put the meat skin down into the pot, fry it for a while on medium-low heat, remember to add a lid, fry for 5 minutes, turn off the heat, and wait for the temperature to drop down;

Step 4: After the pork belly is cooled, cut into a large area, put dark soy sauce, light soy sauce, wine, sesame oil, sugar and a small amount of black pepper into a bowl, stir evenly into a sauce, pour it into the shredded meat and marinate for a while, and the dried plum vegetables must be added to the green onion and ginger to fry until fragrant;

The fifth step, put in the bay leaves and star anise and fry for a while, pour in the sauce of the marinated pork, simmer for 5 minutes, turn off the heat, pick out the star anise and bay leaves, the shredded meat is stacked neatly on the plate, spread the dried plum vegetables on the top, steam for an hour and a half, get out of the pot, turn over, and serve.

1. In the case of boiling pork belly, add some ginger slices to help remove the fishy smell, cook until the pork belly is half-cooked, no need to cook for too long, pierce some small round holes in the pork skin, because the dark soy sauce can penetrate into the raw pork, so that not only the skin will taste, but also the inside will be very delicious;

2. In the case of frying pork, fry on medium and low heat in the whole process, remember to add a lid, otherwise it will splash oil, the pork belly cut into slices does not have to be too thick, otherwise it is difficult to cook, and it does not have to be too thin, the taste is not very good, and the pork slices can be marinated for a while to be more flavorful, so this process can not be less;

3. In order to better make the product more beautiful and generous, remember to put the pork belly slices neatly in a porcelain bowl, and spread the dried plum vegetables on the top, so that after getting out of the pot, turn it over in the plate, which is more beautiful, and the steamed pork belly will take longer, and the steamed meat will be more crispy and delicious in an hour and a half.

Order the dried plum vegetables in advance, then clean them, put the pork belly in a casserole, add star anise, green onions, ginger, cinnamon, white wine, and then bring to a boil and simmer over low heat for 20 minutes. Then put some dark soy sauce in the mess. Heat the oil and put in the pork belly, first the surface is golden, then take out the meat and then put the sect pie into the pot, put in the gravy, add salt and soy sauce to the state mill, rock sugar light soy sauce and simmer for 15 minutes, then cut the meat into thin slices and put it in a bowl, put it in the plum cabbage and steam it for 15 minutes.

Pick a piece of delicate pork belly, blanch it in a hot water pot, take out the cut He Wang into thin slices, heat the oil in the pot, seven ripe, fry the thin slices until golden on both sides, add oil to the pot, fry the green onion and ginger until fragrant, put in light soy sauce, light soy sauce, oyster sauce, salt, plum vegetables, meat, stir-fry evenly, add water and stew for 20 minutes, sprinkle with white sesame seeds.

Select a piece of delicate pork belly with spine, blanch the cherry blossoms in a hot water pot, take out and cut into thin slices, burn oil in the pot, seven ripe, fry the cut slices until golden on both sides and take out, put oil in the pot, minced green onion and ginger and stir-fry until fragrant, put in light soy sauce, soy sauce, oyster sauce, salt, plum vegetables, meat stir-fry evenly, add water and simmer for 20 minutes, and sprinkle white sesame seeds out of the pot.

Prepare vegetarian pork belly, cooking wine, rock sugar, dark soy sauce, light soy sauce, and plum cabbage. Throw the meat into the water first, blanch it, and take the slices. Then pour all the ingredients into the Su Min Chun meat and steam it in the pot.

The home-cooked authentic method of plum vegetable button meat is as follows:

1. Prepare a large piece of pork belly with skin, weighing about 2000 grams, rinse it, and divide it into small pieces with a knife to make it easier to handle, with a size of about 10 cm.

2. Boil the water, put the meat pieces into the pot with cold water, add ginger, peppercorns, cooking wine to remove the smell, in the process of cooking, remember to turn the meat pieces over, and cook until they are eight mature, about 15 minutes, you can use chopsticks to pierce it.

3. After the meat pieces are cooked, take them out and rinse them, use a toothpick or needle, and pierce the hole frantically, and tie it on the skin of the meat until it is densely packed, this step is mainly for the sake of flavor.

4. Add dark soy sauce to the bowl, start to color the meat pieces, smear each piece of meat and each piece of noodles, evenly coat the whole body, the skin of the meat is facing down, and soak in the dark soy sauce for about 20 minutes.

5. Heat the oil, add chopped green onion and ginger and stir-fry until fragrant, add the dried plum vegetables and stir-fry, add the sauce of the marinated meat just now, stir-fry evenly, put it in a pot of celery for later use, don't fry for too long.

6. Take a rented wide plate upside down, the speed should be fast, the clouds are flowing, and then you can get a plate of fragrant plum cabbage button meat, if the sauce is more, you can give priority to pouring it into a small bowl, and then buckle it again, pay attention to the operation steps, try to succeed at one time, the meat is delicious, and the soup can be bibimbap.

1. Scrape and wash the skin of the pork, put it in a pot of cold water, cook it on the heat until it is eight ripe, remove the water from the meat skin with a clean cloth, and smear it with soy sauce while it is hot;

2. Put the pot on the fire, pour in the clear oil, burn until it is hot, put the pork belly skin down into the pot and fry it until it is dark red, take it out and let it cool, put it on the cutting board with the skin side down, cut it into large slices 7 cm long and 2 cm thick, and cut the skin off;

3. Stack the meat skin of the sedan chair neatly in the bowl with the skin facing down, put the dried plum vegetables on the meat, pour in the soy sauce evenly, steam it in the steamer for about 30 minutes until the meat is soft and rotten, take it out and buckle it on the plate.

Plum cabbage buckle meat cuisine should be regarded as a Hakka dish in Guangdong, but because it is too delicious, it is spread to everyone in the north and south, and it is also one of the hard dishes that many families must do for the New Year, although the method is not very difficult, but because it is slightly cumbersome to make, most people are usually reluctant to touch this dish. I just learned to cook this dish with a Guangdong netizen, this dish was called a "super project" by this netizen, after trying it, I feel that although it is not "super", it can also be described as a "big project", how to get two or three hours before and after, although it is a little troublesome, but after tasting it, it is a word "value". There are not so many so-called "secret recipes" made at home, what you eat is the original fragrance of the ingredients that you bring out with time, you are not happy without meat, what are you waiting for if you don't try it?

Step 1

Choose a three-layered pork belly.

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Cut into pieces that fit the size of my bowl, and I divided 600 grams of pork into two piecesStep step

Put the pork in cold water, add 1 small piece of green onion, 2 slices of ginger, and 1 tablespoon of cooking wine to blanch the waterStep step

After the pot is boiled, simmer for 15 minutes, and use chopsticks to basically fork through to remove the steps

Use a fork to evenly tie small holes in the skin of the meat.

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Use kitchen paper to blot the moisture from the skin.

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Spread an even layer of dark soy sauce to color the skin.

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Apply the top layer of honey and place it in a ventilated place to dry the epidermis.

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Soak the umeboshi in cold water in advance, wash and drain.

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Stir-fry 4 slices of ginger in a hot pan with cold oil until fragrant.

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Pour in the drained umeboshi and stir-fry a few times.

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Then add 1 tablespoon of cooking wine.

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Add 1 star anise.

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Add 1 tablespoon of light soy sauce, 1 2 tablespoons of dark soy sauce, and add about 200ml of boiling waterStep step

Add 10 grams of sugar, 1 teaspoon of salt, 1 2 teaspoons of chicken essence, plum vegetables originally have salt, so a little salt is enough, you can taste the taste of plum vegetables, because the meat also absorbs salt, and it is saltier than the usual vegetables.

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Cook over medium heat until there is basically no moisture in the pot.

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Heat a pot of oil in the pot, the amount of oil should be basically not over the meat, and when the oil temperature is 7 hot, step into the meat pieces

If the meat skin is browned in color, the meat skin is washed down and fried in the pot for about 30 seconds and turned over, the meat skin is quickly colored, and then fried until all sides are browned and can be fished out, step step

The fried pieces of meat are quickly soaked in cold water.

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Soak for more than 15 minutes, and the skin will foam into a tiger skin.

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Cut into slices of about 4 mm.

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Stack into a bowl. Step 1

Fill the fried umeboshi and steam it for 60-70 minutes on high heat

The meat is upside down, decant out the soup and pour it into the pot to hook a little thin, pour it on the meat again and serve.