The practice of stir frying lean meat with dried plum vegetables, and the practice of roasting meat

Stir-fried pork with dried plum vegetables is a Hakka delicacy that will be made during the New Year's holidays. The ingredients need pork belly, dried plum cabbage, and some red peppers, which are appetizing and delicious to eat during the New Year. Dried plum cabbage is a specialty of my hometown, sauerkraut made from mustard greens, and then dried, which is the main ingredient for making plum cabbage button meat.

If you don't want to make plum cabbage button pork, it is also a delicious dish to stir-fry pork belly. Next, share the specific method of this Hakka dish - stir-fried pork belly with dried plum vegetables:

Stir-fried pork with dried plum cabbage】 Ingredients: pork belly, dried plum cabbage, red pepper, ginger, garlic, peanut oil, soy sauce, cooking wine.

Step 1: Soak the dried plum cabbage in cold water for about 10 minutes, soak the soft dried plum cabbage, remove and drain the water. The water in which the dried plum cabbage is black is normal. It is recommended not to soak in hot water, as it will affect the taste of dried plum cabbage.

Step 2: Wash and slice the pork belly, you can cut it thicker, and it tastes good when eating. Thinly sliced pork belly can be pan-fried until charred. Pork belly selection, fat and thin pork belly is the best, fresh and odorless.

Step 3: Pour a little oil into the pan, add the pork belly, over medium-low heat, and fry until the pork belly oil is sizzling, and there is a lot of lard in the pan. At this time, you can use a spoon to scoop out the oil, put some oil in the pan, and it will be easier to fry the pork belly.

Step 4: When the pork belly is golden brown, add ginger, garlic, cooking wine, and soy sauce until the oil is bright and fragrant.

Step 5: Wash and chop the red peppers, put them in a pot, and the dried plum cabbage. If you don't eat chili peppers, you can leave them alone, and chili peppers can relieve greasy and appetize rice.

Step 6: Cook the dried plum cabbage until it tastes good, blends perfectly with the pork belly, add salt at this time, stir-fry evenly, and remove from the pot.

Sourcehe Tips] 1The dried plum cabbage was given to me by my grandmother when I came home during the Mid-Autumn Festival. The sun-dried plum cabbage is dry and dry.

Add 2 pieces of rock sugar, the sweet and sour is moderate, oily but not greasy, very delicious. 2.When the pork belly is celebrated, it should be cut into thick slices to make it more flavorful.

Thinly sliced pork belly is also very tasty when fried until browned. 3.Add rock sugar, moderate sweet and sour, not greasy.

Add chili pepper to remove the oiliness and relieve the greasy. You can add or decrease more as you like.

After soaking the prepared plum vegetables in water, rinse the salt into them, then heat the oil in the pot, add the green onion and ginger and stir-fry until fragrant, then add the lean diced meat, continue to stir-fry, and then strengthen the plum vegetables we prepared and stir-fry over high heat, add a little soup, and then season it.

For this classic home-cooked dish, it is often not complicated to make, and the most important thing is still the freshness of the ingredients and the control of the heat. Let's take a look at the recipe records of Chao Dad, I hope it can inspire and reference your friends.

There is not much skill in choosing plum vegetables, just buy as dry and clean as possible. To make roast pork, Chao Dad prefers this kind of chopped plum vegetables, which you can flexibly control.

The first step is to take an appropriate amount of dried plum vegetables, soak them in cold water for about two hours (it doesn't hurt to stay longer), rinse them after soaking, and try to squeeze out the water for later use.

The choice of meat is crucial. The first is freshness, preferably this "hot pig", that is, slaughtered that morning, and the meat should preferably be a standard five-layered and fat and lean. After washing it with warm water, cut it into large slices with a thickness of about 6 mm (below) to preserve the skin!

Then blanch the sliced meat in a pot of boiling water for three or two minutes (Figure 3 below), until the skin of the meat is tightened and the meat turns white.

Next, it's time to start roasting the meat. The technique of roasting the pork is as follows: first burn the pot until it is hot enough, turn it to low heat, pour a little less cooking oil, and then put the blanched pork belly into the pot, stir-fry slowly over low heat, be patient, in this process, the fat oil will be stir-fried out and very fragrant (Figure 1 below); When the fat becomes a more crystalline transparent color, there is more and more oil at the bottom of the pot, and at this time, throw some ginger and garlic to stir until fragrant, and the meat slices in this process also become a little charred (below).

OK, keep the heat low, add an appropriate amount of dark soy sauce and sugar (Figure 4 below);

After the dark soy sauce and sugar are put into the pot, quickly stir-fry evenly and color, at this time, it is still necessary to keep the low heat, otherwise it is easy to paste the pot, after stir-frying well, pour in the boiling water that has not been over the pork belly, add a little salt and thirteen spices (Figure 2 below), and turn to high heat to fire. After boiling, cover the pot and continue to simmer over high heat, and then lift the lid after about 3 minutes to skim off all the oil slick, which is good for your health (Figure 3 below).

After skimming off the oil slick, continue to cover the pot and simmer for about 20 minutes on medium-low heat (this can ensure that the pork belly has the best taste: lean and chewy, and the fat meat melts in your mouth). After about 20 minutes, lift the lid of the pot, put the dried plum vegetables into the pot (below), stir-fry well, continue to cover the pot and simmer over high heat until the juice is completed, this process is about 10 minutes, and the last link of the juice collection is to lift the lid and stir-fry from time to time to prevent sticking to the pan (Figure 4 below).

I'm sure you'll love it, haha. Why don't you take action at home and give it a try, it will definitely whet your appetite!

The method of stir-frying lean meat with dried plum vegetables is also very simple, first cut the lean meat into shreds and stir-fry, and then add the dried plum and stir-fry it to get out of the pot.

The practice of making prune meat to fry lean meat is relatively simple, first you have to pick a good lean meat and marinate it for 10 minutes, cut it directly with dried coal into a uniform counterattack, and then stir-fry, the prune lean meat is very delicious.

Hello, this prune, you can fry that lean meat is also very delicious, first fry the lean meat a little fragrant, then put in this prune, and then put some chili together.

Soak the umeboshi in water, then shred the lean meat and stir-fry it over high heat, adding a little sugar.

Umeboshi is generally a special type, so it's okay to cut the lean meat directly into strips and stir-fry it with the umeboshi vegetables.

I think it is very important to choose the lean meat of the plum vegetables firstly, and when you fry the lean meat, you must choose those tenderloins, so that the dishes will be more delicious and the tenderness of the meat will be better.

Stir-fry lean pork with umeboshi and plum cabbage after it is ready, and then add the meat, especially the pork belly, to stir-fry.

This is actually relatively easy, we know that you must put more oil, and it is better to put a little chili pepper.

Stir-fried lean pork with umeboshi is the most classic method, where the meat is first fried in oil and then put in the refrigerator before stir-frying together.

Steps:

1. Pork belly with skin. Cut into 3 cm cubes. Blanch in boiling water.

2. Put the wok on a hot fire, and stir-fry the pork belly, white sugar, ginger pieces, and cooking wine (rice wine can be used) after the oil boiling pot. Continue to add soy sauce to color, then add the broth to boil, pour in the cooked plum vegetables, and simmer over low heat until the meat crispy vegetables are soft. Before cooking, add monosodium glutamate and serve on a plate.

Pork belly, also known as "three-layer meat" or "three-line meat", is located in the abdomen of pigs, and there are many fatty tissues in the abdomen of pigs, which are sandwiched with muscle tissue, fat and lean intervals, so it is called "pork belly". This part of the lean meat is also the most tender and juicifier.

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia. Sweet and salty in taste, flat in nature, into the spleen, stomach, kidney meridian; Nourish the kidneys and blood, nourish yin and moisten dryness; It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid.

Shaoxing, Ningbo, Jinhua, Lishui, Jiangxi Fuzhou and other places are called "dried plum vegetables", Taizhou, Zhejiang is called "dried vegetables", and Meizhou, Guangdong is called "dried plum vegetables". There are dried mustard greens, dried rape, dried cabbage, dried winter vegetables, and dried snow ferns, which are mostly homemade. The method is to dry the leaves, pile them yellow, then add salt to pickle, and finally dry them and put them in the jar.

The dried vegetables are shiny and yellow and black, fragrant, relieve heat and heat, clean the internal organs, eliminate food accumulation, cure cough, and appetize. Therefore, the residents of Shaoxing area must cook soup with dried vegetables every hot summer, and its use is endless, as for the "plum dried vegetables and cut meat" is more Shaoxing's special dish, which has been included in the "Chinese Recipe".