The home cooked practice of authentic plum vegetables and meat, and the practice of authentic plum v

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.

hello！I am a hard dish that must be had during the New Year's holiday, plum cabbage and meat. The secret of the plum cabbage button meat:

One boil, two frying and three steaming. Soft and glutinous, with the taste of plum vegetables, the guilt does not have time to gush out, and it is covered by happiness. Learn this hard dish and conquer the stomachs of your relatives at a family gathering!

How to make authentic plum cabbage button meat?

Answer: Put the skin of the pork belly in the pot and fry it, wash the surface, pot under cold water, put ginger slices, peppercorns, and green onion knots, cover and cook for 30 minutes, soak the dried plum vegetables in water for half an hour, cook the meat until it can be penetrated with chopsticks, clean it with water, prick the small hole with a fork, brush the surface with honey, put the meat pieces in the pot with 70% of the oil, cover and fry for a minute, pour hot oil on the meat skin with a spoon, fry for one minute, soak in water for 10 minutes, remove the oil, wash the dried plum vegetables, and put ginger, minced garlic and dried chili peppers in the hot oil in the pot

How to make plum cabbage button meat? Pork belly in a pot under cold water, add ginger and shallots, star anise, cooking wine dark soy sauce, cook for 30 minutes, then remove and fry until golden brown on both sides, slice and add plum vegetables, stir-fry evenly.

The home version of the plum vegetable button meat recipe.

If you don't have an appetite, try this dish.

It looks difficult to make plum cabbage button meat, but the original method is so simple, 1 minute is enough.

The plum cabbage is soaked, the pork belly is blanched and cooked, the skin is fried, and the plum cabbage is fried and buckled on the pork belly.

I can't eat meat very much, but I like plum cabbage button meat very much, this kind of meat is fat but not greasy, sweet and delicate! Coupled with the unique aroma of plum vegetables, every time I eat this big dish, I have to eat several pieces! This dish is sure to be very popular with friends and family.

Ingredient main

500g pork belly for 3 servings.

Excipients others

More than a dozen peppercorns, a little ginger, 2 large ingredients, 2 spoons of light soy sauce, 1 piece of bean curd, 30 grams of oyster sauce, 2 spoons of bean curd juice, 1 spoon of five-spice powder, 1 spoon of pepper, half a spoon of sugar.

The practice of buttoning meat with plum vegetables.

Step 1

To make this dish, you should choose pork belly that is three parts fat and seven points lean, so that the meat tastes fat but not greasy. After cleaning the pork belly, put it in clean water, add more than a dozen peppercorns and 2 pieces of ingredients and cook together for about 15 minutes, and insert it with chopsticks to penetrate it.

Step 1

Remove the boiled pork belly and drain for later use.

Step 1

Drain the pork belly and mix it with 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce and brush it on top of the meat.

Step 1

With a little oil at the bottom of the pan, put the pork belly skin brushed with soy sauce and fry in the pan for 2 minutes. The amount of oil is about enough to submerge. When frying the skin, keep it on low heat and be careful of being scalded by splashing hot oil.

Step 1

Slice the pan-fried pork belly into slices about 8 cm long, 4 cm wide and cm thick.

Step 1

A piece of bean curd, 2 tablespoons of bean curd juice, 30g oyster sauce, 1/2 tablespoon of sugar, 1 tablespoon of five-spice powder, 1 tablespoon of pepper and stir into a bowl of sauce.

Step 1

Pour all the prepared sauce on top of the meat slices, and each slice of meat sticks to the sauce evenly.

Step 1

The umeboshi is soaked a few hours in advance, and it is useless to wash it. I bought umeboshi without saltiness, it was very clean, and it was enough to soak it and wash it. If the umeboshi you buy is salty, wash it several times.

Step 1

A little oil at the bottom of the pot, add minced ginger and stir-fry the dried plum vegetables, and when it is almost ready, put 1 tablespoon of boiled meat soup and 1 tablespoon of salt and stir-fry evenly.

Step 1

Find a large, deep-mouthed bowl with the meat skin side down and dip it in the sauce slices.

Step 1

Then put the fried umeboshi on top of the meat slices, put it in a pot, and steam it for 40-50 minutes. After steaming, find a plate and put the buckled meat upside down on the plate.

Picture of the finished product of plum cabbage button meat.

Ingredients: 500 grams of pork belly, 100 grams of dried plum vegetables, green onion and ginger, dark soy sauce, light soy sauce, white pepper, sugar, salt, cooking wine.

Wash the dried plum vegetables several times. Then soak it with water.

Put the pork belly into the cooking pot, add enough water to the pot, put some cooking wine, green onions, ginger slices, and dried chili peppers and cook for about 20 minutes until they are just cut off and removed.

Wipe the surface of the pork rind with moisture and apply soy sauce to color. and dry the surface.

Take a bowl, put in the dark soy sauce that has not been used up to color the skin of the pork belly, then add sugar, light soy sauce, white soup for boiling meat, white pepper, salt, and mix well!

Add oil to the pan, touch the skin of the meat (not too much), skin side down, and put it in the pan. At this time, the oil in the pot will splash around, so it is better to resist it with a lid, or it is safer to cover the lid directly. (It is better to cover the pot directly).

Fry until the skin is browned, then remove.

Cut the pork belly into thick slices of about centimeters.

After chopping, put it in a container and add the soy sauce seasoning. Cover every slice of meat with seasoning.

After wiping, put the skin side down. Place in a bowl in turn.

Add a little ginger and stir-fry until fragrant.

Add the dried umeboshi vegetables. Stir-fry until fragrant, pour in the remaining seasoning sauce of the marinated meat, and stir-fry evenly. Taste a little. See if you need to add salt. (Don't make the buckle meat mouth too light, it should be slightly heavier to be delicious).

Place the umeboshi in a large bowl of sliced meat. Tuck it on all sides.

Put it in the pressure cooker, cover it, and change the heat to low pressure for 40 minutes.

After steaming, take it out and put it upside down on a plate.

Picture of the finished plum vegetable button meat.

Cooking tip: If not using a pressure cooker. Steamed directly in the steamer. It takes up to 2 hours at a minimum.

The steps of the home-cooked practice of plum vegetable button meat are as follows:

1. Ingredients: roast pork, dried plum cabbage, ginger rice, peanut oil, juice, wine, oyster sauce, rock sugar, pepper, dark soy sauce.

2. Soak the dried plum cabbage in water for half an hour, wash the sediment hidden inside, drain the water and chop it.

3. Heat the wok, pour the dried plum cabbage into the dry pan, and slowly fry the moisture in it over medium-low heat.

4. After stir-frying the dried plum cabbage until it is completely dry, add the juice and sugar to taste, and serve.

5. Reheat the wok, pour in an appropriate amount of peanut oil, pour in the thinly sliced roast pork and stir-fry until fragrant.

6. Pour a large amount of rice and minced garlic into the side of the pot, stir-fry until fragrant, and then pour in the water that has not been roasted. Season with rock sugar, oyster sauce and pepper, mix with dark soy sauce and serve.

7. Layer the buckle meat with the plum cabbage, put it upside down into a deep bowl, and each layer must be pressed tightly.

8. Pour the gravy over the plum cabbage button meat and steam for about 45 minutes.

9. After steaming thoroughly and steam into the flavor, buckle the plate on the large bowl, flip it over, and uncover the large bowl.

Plum cabbage button meat

Plum cabbage button meat, a traditional famous dish of the Han nationality, belongs to Hakka cuisine. The ingredients include pork belly, plum vegetables, green onions, ginger slices, etc. 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. When cooking, put the meat on the plate. After the dish is cooked, the meat is rotten and fragrant, and it tastes salty and slightly sweet, fat but not greasy.

Plum cabbage button meat, salt-baked chicken, stuffed tofu, known as the three treasures of Hakka.

The homely practice of plum cabbage button meat is as follows:

Preparation: 2 catties of pork belly, an appropriate amount of dried plum vegetables, 1 green onion, 2 shallots, an appropriate amount of tofu and milk sauce, an appropriate amount of light soy sauce, an appropriate amount of green and red wine, an appropriate amount of white wine, an appropriate amount of white sugar, cold water, ginger slices, bottles, steamers, etc.

1. Rinse the pork belly and soak the plum cabbage in hot water.

2. Then put the pork belly into the pot, add cold water, ginger slices, and white wine, and cook the pork belly thoroughly.

3. Remove the boiled pork belly and put it in cold water.

4. After that, fry the pork belly until the surface is crusty, then soak it in cold water.

5. After touring the acres, pour the plum vegetables into the pot and stir-fry.

6. After that, cut the pork belly into slices, put it in a bowl, pour in some fermented bean curd juice, and stir well.

7. Then spread the pork belly on the bottom of the plate and spread a layer of dried plum vegetables on top.

8. Finally, steam in the pot.

The home-cooked recipe for authentic plum vegetable button meat is as follows:

Ingredients: pork belly with skin, green onion and ginger, cooking wine, light soy sauce, dark soy sauce, oyster sauce, sugar, fermented bean curd, etc.

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 10x10 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. Dry the colored meat pieces naturally, start the pot again, put in an appropriate amount of vegetable oil, put the meat pieces under the oil heat, cover the pot immediately, and fry slowly over low heat.

6. Put the fried pork belly pieces into cold water, soak them for about 10 minutes, and after they dry naturally, start to slice the meat pieces, requiring the knives to be sharp, in one go, with a thickness of about centimeters, and then start to marinate the meat.

7. Add the remaining dark soy sauce from the previous step, then add sugar, light soy sauce, oyster sauce and fermented bean curd in turn, stir well, evenly coat the meat slices, and marinate for 20 minutes.

8. Start to process the dried plum vegetables, soak the dried plum vegetables 3 hours in advance, wash them several times, rinse them well, and control the moisture.

9. 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, stir-fry evenly, put it in a basin for later use, don't fry for too long.

10. Prepare a large white bowl, put the meat skin downward, evenly stack it neatly, spread dried plum cabbage around and on the top, press it tightly, and steam it in the pot for about an hour, if it is a pressure cooker, it only takes half an hour, according to the thickness of the meat slices.

11. Take a plate upside down, the speed should be fast, the clouds are smooth, 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 deduct it again, pay attention to the operation steps, try to succeed at one time, the meat is delicious, and the soup can be bibimbap.