The home cooked practice of plum vegetable button meat, the practice of plum vegetable button meat

Put a square piece of fat and thin pork belly into cold water, add 2-3 slices of ginger and an appropriate amount of white wine;

Bring the heat to a boil, skim off the foam, and then turn to low heat;

3. Cook until it is easy to insert with chopsticks, and then turn off the heat;

4. Take it out and soak it in cold water;

5. After cooling, wipe the water on the kitchen paper towel, heat the pan, add an appropriate amount of oil, and put the pork belly skin down to fry it;

6 until the skin of the pork belly is fried until golden brown;

7. Take it out and soak it in cold water;

8. Heat a pan, put a little oil, and fry large pieces of green onion and ginger;

9. Stir-fry to bring out the fragrance, add the soaked plum vegetables and continue to stir-fry;

10Add a pinch of salt and sugar to taste, stir-fry evenly;

1Put it in a bowl and pick out the ginger and green onion;

12. Cut the cooled pork belly into pieces of moderate thickness;

13Put it in a bowl, then add an appropriate amount of salt, bean curd, soy sauce, cooking wine, sugar, green onions, and ginger slices;

14. Marinate for more than one hour after grasping well;

15Put the marinated meat slices at the bottom of the bowl and spread the fried plum vegetables;

6 dishes, buckle a plate, turn to low heat in a pressure cooker and steam for 15 minutes;

17. Take it out and buckle it upside down and put it at the bottom;

Finally, sprinkle some shallots on the top, and the delicious New Year's dish "Plum Braised Pork" is complete.

The method of buttoning the meat with plum vegetables is as follows:

Ingredients: 200 grams of dried plum vegetables, 500 grams of pork belly, 2 green onions, 5 slices of ginger.

Excipients: 1 tablespoon of fermented bean curd, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, 2 shallots, half a tablespoon of salt, 30 grams of cooking oil.

1. Choose a good piece of pork belly with skin.

2. Put the whole pork belly into cold water, add two star anise, boil to remove the blood foam, add cooking wine and cook for another 15 minutes to fully remove the blood foam and fishy smell. Remove and rinse with hot water, let cool and freeze in the refrigerator for about half an hour, so that it is easy to change the knife and slice.

3. Soak the dried plum vegetables in boiling water for 30 minutes, wash them several times and squeeze out the water.

4. Add fermented bean curd, light soy sauce, dark soy sauce, cooking wine, sugar and salt to a bowl and stir well.

5. Cut the boiled pork belly into slices with a thickness of about 3 mm.

6. Dip the sliced pork belly on both sides with the sauce to color, put the meat skin down neatly in a large bowl, and set aside the remaining sauce.

7. Cut the ginger and green onions and set aside.

8. Heat the cooking oil in a frying pan, stir-fry the green onion and ginger until fragrant, drain the dried plum vegetables and stir-fry, add the remaining juice from the sliced meat, and stir-fry well.

9. Fill the whole bowl with the sautéed plum vegetables and meat.

10. Steam for 40 minutes in an electric pressure cooker and 2 hours in an ordinary pot.

11. After steaming, take out the large bowl, cover the plate, reverse it at the fastest speed, gently uncover the bowl, and the plum cabbage button meat is completed. Serve with a sprinkle of chopped chives.

First of all, we have to blanch the pork belly with hot water, drain it and then smear it with an appropriate amount of light soy sauce and dark soy sauce, and also need Huadiao wine and a little salt, marinate for about 1 hour and set aside. Open the oil pan, put rock sugar in it, and then slowly boil it into sugar color, and wait until the oil temperature is 7 into heat, at this time the sugar color will turn brown yellow, at this time we put the whole piece of pork belly into it, and the meat skin should be downward, slowly fry it over medium-low heat, it takes about 5-6 minutes, and wait until the skin of the pork belly changes color, you need to fry all the meat pieces around it to golden brown, and then let the pork belly cool slightly, so that it will not be hot, at this time cut the pork belly into 5-6 mm thick slices, and then put it in a bowl with a round bottom to set aside, and then we use a little oil to fry the meat, wait until the pot is hot, squeeze the soaked plum cabbage dry, fry it slightly, and wait until the fragrance is fried, put some sugar and light soy sauce in it to be served, at this time, we need to put all the meat slices just cut in time, and then put a little chopped plum cabbage in the middle of the meat and meat, so that the taste of plum cabbage can be fully penetrated, At the same time, the fat in the meat can be combined with the plum vegetables, so that the plum vegetables can have a better taste, and at the same time, you can put some salt and light soy sauce in it to taste, and wait until we have finished stacking all the meat slices, and at the end all the plum vegetables are spread on top. Then put the bowl into the steamer, use high heat to boil, and then adjust to medium-low heat, and then you need to go according to everyone's desire for the soft taste of the meat, steam for about an hour to turn off the fire, at this time you need to continue in the pot, simmer for about 10 minutes to boil, and then put the meat upside down in another large bowl.

Material. Ingredients:1000g pork belly,20 g of dried plum cabbage, the method.

1. Cut the pork belly into cubes and soak the dried plum cabbage in warm water for 10-15 minutes.

2. Blanch the pork belly and seasonings in the boiling water in a large pot for a short time.

3. Remove the pork belly, then evenly spread light soy sauce on several sides of the pork belly to color the meat.

4. Pour vegetable oil into the electric pot, put the pork belly in the pot and fry it over medium and high heat, then take out the pork belly and let it cool slightly.

5. At the same time, take another pan, pour in a little oil, pour in the soaked dried plum cabbage and seasonings and stir-fry for a while, take out and put on a plate for later use.

6. Use kitchen paper to remove the excess oil from the pork belly, then cut each slice into thin slices about 8 cm long, 4 cm wide and cm thick.

7. Take a round bowl and evenly coat a layer of seasoning on the round bowl to make the meat pieces on the spread more colorful.

8. In a round bowl, put 1 3 of the dried plum vegetables in the bottom of the bowl, spread the cut pork belly pieces neatly on the plum vegetables to form a windmill shape, and apply a layer of seasoning for each layer of meat pieces, which must be evenly coated, so that the steamed meat is more flavorful, and so on, about three layers of meat pieces.

9. Finally, spread another circle of dried plum vegetables around the bowl, and then pour the remaining seasoning on the outermost layer of meat and dried plum vegetables.

10. Put water in a large pot, soak the bowl 1 3 in water, turn the heat to medium heat, and steam for 50-60 minutes until the meat is soft and rotten. Or steam over water, a little longer.

11. After steaming, then take out the juice, pour it directly into the bowl again, and then take the juice out, do it once, it will be more flavorful.

12. After taking the juice, put the meat back in the ** seed, and put the dried plum vegetables around the meat in a circle.

12. Pour the original juice directly on the meat, or pour it into the pot and add some cornstarch water to thicken and pour it on the meat.