What are the essentials to make a restaurant like steamed pork with plum vegetables?

If you want to make plum cabbage button meat delicious and not greasy, remember to choose fat and thin pork belly when cooking, followed by the method of coloring, the color is good, and the final color of the finished product is good-looking.

Clause. 1. Soak the plum cabbage in advance and thoroughly wash the sediment and impurities inside. Clause.

2. Choose fresh pork belly and cut it into thin slices. The skin of the pork belly is fried in oil, and the steamed pork is particularly delicious. Clause.

3. Put the washed plum cabbage on a plate, arrange the pork belly neatly and evenly on the plum cabbage, and sprinkle with light soy sauce, monosodium glutamate and a little sugar. Clause.

4. Put the plate in the steamer and steam it over high heat for 40 minutes, and the delicious plum vegetable steamed pork is ready.

If you want to make delicious steamed pork with plum vegetables, you must soak them in water in advance, and you don't need to add salt. When all the ingredients are steamed in the pot, you can spread a layer of sugar appropriately, which will make the steamed plum vegetable steamed pork more delicious, and the real time is at least 20 minutes before it can be soft and delicious.

The practice of dried steamed pork with plum cabbage.

1. Soak the dried plum cabbage in advance and warm water. Wash the pork belly and cut it into small pieces for later use, pour oil into the pot, add the cut pork belly and stir-fry until the pork belly is slightly yellow, add light soy sauce and continue to stir-fry. Add the dried plum cabbage and stir-fry, then add an appropriate amount of salt and stir-fry well, and put it on a plate.

Put it in the pressure cooker, cover and press for 20-30 minutes.

Method: 1. First of all, soak the plum vegetables in water, then wash them several times, squeeze out the water and put it aside for later use. (Be sure to wash it several times, plum cabbage is very dirty).

2. Wash the meat, add water to the pot, put in the meat, cooking wine, green onion, ginger and peppercorns and cook for about 8 minutes. (At this time, you put water in the rice cooker first, press the usual cooking button to let the water boil first, so that it will be just right to steam for a while).

3. The meat that can be easily inserted with 1 chopstick can be pinched out and cooled, and then brush a layer of soy sauce on the surface of the meat.

4. Put a small amount of oil in the pan and fry the meat skin side down. Note: When you fry the meat skin, it will burst very much, turn on a low fire and cover the lid and fry for about 1 minute, and fry until it bubbles.

5. Don't use too much oil in the pan, add plum vegetables, green onions, star anise, cooking wine and stir-fry, then add soy sauce, salt, monosodium glutamate, sugar and a small amount of water to boil and set aside.

6. After the meat is not hot, cut it into slices, smear soy sauce on the cut surface and arrange it at the bottom of the bowl, put a little salt on the top of the meat, and put the fried plum vegetables on top and press it tightly.

7. After the water in the rice cooker boils, put a steaming rack on it, put the meat on it, and put the cinnamon on top. Cover it and cook it finely, and it's good for about 2 hours. (It's just right to do it in the morning and come back and eat it at noon).

8. After steaming, take it out, pick out the cinnamon and throw it away, then you can take a plate and buckle it on the meat bowl and quickly turn it over. In this way, a bowl of fragrant plum cabbage button meat is ready. It's time to feast.

It is characterized by the color of red sauce and bright oil, the soup is viscous and delicious, the button meat is slippery and mellow, fat but not greasy, and the food is soft and mellow.

Plum cabbage absorbs oil, and the pork belly will carry the fragrance of plum cabbage. The combination of the two can really be said to be just right!

Ingredients: 500g pork belly

Plum cabbage (made by mother) 100g

Dry red handover 2 pcs.

A pinch of oil, salt, and cooking wine.

Light soy sauce, dark soy sauce, and chicken essence are a little each.

Preparation of steamed pork with plum vegetables.

Wash and cut the pork belly, plum cabbage, and dried red crosshair.

Blanch the pork belly in a pot with water.

Put a little oil in a hot pan and pour the pork belly into the stir-fry, then add cooking wine, and then stir-fry the pork belly over low heat until fragrant.

Pour in the dried plum cabbage and continue to stir-fry, add salt, light soy sauce, dark soy sauce and chicken essence and mix evenly.

Put the bowl, put it in the pressure cooker to steam, time it for about ten minutes, turn to low heat for about 20 minutes, and it's OK. (The old man eats steamed softer).

Hehe, melt in your mouth, super fragrant!

Tips: Plum cabbage pork belly is a Taoist cooking, but it is not recommended to eat it often for health reasons!