The home cooked practice of steamed pork belly with plum vegetables, and the practice of roasted por

Plum cabbage is a changeable ingredient, which can be made into plum cabbage button meat, or can be made into a condiment for mixed vegetables, plum cabbage has a long history and has always been loved by the public.

Material. Ingredients: 150g of plum cabbage, 200g of pork belly;

Excipients: appropriate amount of oil, appropriate amount of soy sauce, appropriate amount of sugar.

Steamed pork with plum vegetables.

Wash the meat. <>

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Stomping. <>

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Wash the plum cabbage and soak it in water for 5-10 minutes.

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Twist the water dry and remove the head.

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Cut into small pieces.

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Add the stomping minced meat on top.

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Stampe the meat and plum cabbage together and evenly.

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Put the stomping ingredients on a plate, sprinkle oil, soy sauce and sugar on top, and steam in a pot for about 15 minutes.

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Tips: Be sure to soak the plum cabbage in water to remove some of the condiments and saltiness when making it.

Peel and wash the pork belly, cut it into slices about 3 cm thick and put it in a container for later use. Soak the dried plum vegetables in clean water and soak them until soft, then wash them and remove them for later use.

Put the starch and sesame oil into the pork slices, mix well and leave for 15 minutes. Stir it into the pork to make the pork more juicy during the steaming process, and then pour the soaked umeboshi into the meat slices and mix well.

After boiling water in a pot, put the mixed meat slices into the pot and steam for 20 minutes, then sprinkle chopped coriander out of the pot.

Method 2: Slice the pork after washing;Dry wash the plum cabbage and soak it in water.

Add seasonings to the pork and stir well, then add plum cabbage and stir well, then marinate for 2 hours.

Steam for 10 minutes.

Plum cabbage button meat is a traditional Chinese delicacy, the unique crispness of plum vegetables, the thick meat aroma of pork belly, with each other is just right, soft and delicious, meaning prosperity, is an indispensable dish at the festival dinner or banquet.

During the Northern Song Dynasty, Su Dongpo lived in Huizhou. Once, the family made Dongpo button meat for guests, but did too much to eat at one time, so Su Dongpo, who was thrifty, asked his cook to cook the uneaten Dongpo button meat and a little pickled vegetables (that is, plum vegetables) in a small clay pot, and wait for the next meal to eat. As a result, when this dish came out of the pot, Su Dongpo smelled his great joy:

The meat and coriander are fragrant and natural. Later, in the continuous attempt, the chef found that the plum vegetables and meat flavor of Huizhou taste are the best, and the finished dish is golden in color, fragrant, delicious in the mouth, fat but not greasy. Later, it became a famous dish called "plum cabbage and pork".

Roasted pork belly with umeboshi is a very delicious dish, so I'm going to teach you how to make it delicious'Grilled pork belly with umeboshi vegetables, I hope you like it.

1.Cut the barbecued pork you bought back into pieces (you can also make it directly with pork belly)2Prepare the umeboshi vegetables.

3.Soak the dried plum vegetables, rinse them, remove and drain the water.

4.Then put the cleaned umeboshi in a pressure cooker and add an appropriate amount of light soy sauce.

5.Put the diced yakiniku in the pressure cooker and cook it for 10 minutes with the umeboshi vegetables.

6.When the pressure cooker is degassed, put the ingredients in the pot into the clay pot and cook until the juice is basically reduced.

7.This "roast pork with plum vegetables" has red sauce in color, soft meat, thick fresh flavor, oily but not greasy, fresh but not salty, and very appetizing with rice.

Ingredients: Ingredients1000 grams of pork belly 150 grams of dried plum vegetables.

Excipients

50 grams of sugar.

Step 1

1.Wash the pork belly, cut into thin slices and set aside.

2.Prepare a larger bowl with a layer of umeboshi in the bowl.

3.Then add a layer of meat on top of the umeboshi dish. In this way, a layer of dried plum vegetables and a layer of meat are put into the bowl until it is full.

4.Add some sugar to the top layer of umeboshi to make the dish more delicious.

5.Finally, put it in a pot and steam it over water, turn to low heat after boiling on high heat, and steam for four hours.

1. Two pieces of pork belly (because I tried to do it, I didn't dare to make too much) wash and cut into thin slices; Soak a handful of dried plum vegetables in water for a while, remove and pinch off the water.

2. Put the plum vegetables and meat slices in the same container, add salt and mix well. (There is no salt in the umeboshi to make them taste good.)

3. Place the meat slices neatly in the appropriate container, and then sprinkle the umeboshi on the surface. Add water to the steamer (slightly more water), place the container with the plum cabbage meat in it, boil on high heat for about five or six minutes, then turn to the center heat and steam for about 3 hours. It is better to put a lid on the basin so that the moisture does not easily get in.

I didn't cover it, so the surface of the steamed meat was full of water, a bit like stew. Hehe.

4. Put the steamed meat upside down on a plate (I first poured the oil and water in the basin into a small bowl, hehe), and you can eat.

Ingredients: 1000 grams of pork belly, 150 grams of plum vegetables, 150 grams of broth, 10 grams of starch, 30 grams of sugar, 30 grams of dark soy sauce, several cloves of garlic, a small piece of ginger, 1 star anise, 1 grass fruit.

Method: 1. Wash the dried plum vegetables and soak them in water for 30 minutes;

2. Add the pork belly, ginger, star anise, grass fruit, and cook in water for 30 minutes;

3. Heat the oil in a pan, add the boiled pork belly, fry the side of the pork skin until golden brown, and then pour in the dark soy sauce to color;

4. Cut the meat into slices of about 1 cm;

5. Place the meat skin side down in a bowl;

6. Heat oil in a hot pan, stir-fry garlic and star anise, add plum cabbage and sugar and stir-fry well, add broth and cook for 5 minutes;

7. Cover the fried plum cabbage on the meat and steam it in the basket drawer over a high fire for 1 hour.

Pour out the juice of the steamed vegetables and turn the plum cabbage and meat upside down on a plate. Add a small amount of starch to thicken the juice and pour it over the meat.

It's super delicious, let's do it.

Original: 500 grams of pork belly, 300 grams of dried plum vegetables.

Seasoning: 2 tablespoons of sweet noodle sauce, 1 tablespoon of light soy sauce, 5 grams of sugar, 1 tablespoon of sesame oil, appropriate amount of green onion and ginger, 1 star anise, 1 tablespoon of cooking wine, 3 tablespoons of broth, 200 grams of cooking oil (about 10 grams of actual consumption).

Method: 1. Wash the dried plum vegetables and soak them in water overnight. When using the water, dry the water slightly 2, wash the pork belly, blanch it with water, put some cooking wine when blanching 3, the marinated meat, the meat skin down oil (not too long) 4, marinate the meat with seasoning for one night (the sauce in the seasoning should be used to use light soy sauce to open, add some cooking wine when the light soy sauce is not enough) 5, cut the marinated meat into centimeter-thick slices, pick out the onions, ginger, star anise 6 in the marinated meat, take a large bowl (preferably round), put the meat skin of the meat slices down and stack it, put on the soaked plum vegetables, and then pour the marinade juice on it.

7. Steam for 1 hour and 45 minutes.

8. Buckle the steamed meat on the plate, so that the plum vegetables are at the bottom and the red and bright meat skin is on the top, so that you will have an appetite when you look at it.

Ingredients: Dried plum vegetables to taste.

Pork belly One piece.

Ginger, shallots, garlic to taste.

Cook rice wine to taste.

Rock sugar A chunk.

1 scoop of chicken broth mix.

Oyster sauce 1 scoop.

Pepper 1 scoop.

1 tablespoon soy sauce.

1 teaspoon of thirteen spices.

Method Choose a piece of pork belly and wash it.

Slice the pork belly.

Soak the umeboshi in water and rinse.

Stir-fry the pork belly until white, remove the oil, and add the green onion, ginger and garlic.

Add cooking wine, if you don't have it, you can also put cooking wine, add rice wine and cook for about 2 minutes to remove the smell of meat.

Add other seasonings and stir-fry to taste.

Turn the casserole and add water. Add a little more water, and the more the plum vegetables are stewed, the more fragrant they become.

It simmered for about two hours, simmering over low heat.

Remove from pan and serve. <>

Vegetable soup soaked rice favorite.