Braised Pork with Dried Plums and Vegetables--Tian Xian
Overview
Good food can evoke warm memories in people's hearts; a good marriage can make people believe how beautiful life is! We have been married for more than ten years. We did not fall in love at first sight, but in just five months, we went from knowing each other to falling in love and committing to a life-long commitment. Although we are both young people, we are a relatively traditional couple. We both said that we must first get the consent of our families and the blessings of our relatives, so our first step was to meet each other's parents. I remember when I first went to their house, of course his mother prepared a table full of dishes to entertain, but the thing that impressed me the most was the pork with dried plums and vegetables. They have a custom here that when entertaining guests, they must have pork with dried plums and vegetables + steamed buns. At that time, I asked his mother how he made such delicious meat, which was fat but not greasy and had a lingering fragrance in the mouth. Tossing a piece of meat with some pickled vegetables back and forth in a bowl becomes pork with pickled pickled vegetables. Two ingredients that are originally unrelated to each other can penetrate each other through cooking. You have me and I have you, just like our lives, one is indispensable. Could it be that this is fate. Later, it was he who told me about the pork belly with pickled vegetables and the love story between A Niu and Mei. He said that A Niu and Mei were a match made in heaven. One of us was born in the year of dragon and the other was chicken, so we became a dragon and phoenix in his mouth. He always joked that we are the pickled pork with pickled vegetables, and you are the pickled pickled vegetables that no one wants. I am the only one who likes you. Haha, just brag. Is it possible that your pork belly is so fat? Without my pickled vegetables, it would have such a good taste and be so vivid. Haha, when he hears this, he always bursts into laughter. His son always says that our family holds debates every day, haha... He is a person who doesn't know how to be romantic, and he doesn't know how to sweet talk. Since getting married, there have been almost no roses or chocolates. I don't like eating them either, but he always makes us feel at ease and makes our family worry-free. With him, our family feels like a harbor. I always feel stupidly that life is real if it is plain, simple, harmonious and healthy as a family. This is enough. Learn how to cherish and appreciate it. Just like food, only when you calm down and enjoy the taste slowly do you realize that life is made up of ups and downs, but each has its own characteristics. Our fate may have begun at the moment when we cooked the meat with pickled vegetables. I have always felt that cooking is a process full of passion and touching. It is natural and warm. Cook every dish with your heart for the people you love and the people who love you. Only in this way can people who taste food feel happy and warm. Every New Year and festival, I will make this braised pork with pickled pork with pickled vegetables. It is because of the beautiful love of braised pork with pickled pork with pickled vegetables. We are born from this, and we must enjoy it. Among all the braised pork partners, only pickled pork with pickled pork is the most suitable partner. The perfect fusion of pickled pork with pickled pork and pickled pork are complementary. Even if they are separated, no one can live without the other. The whole family is waiting for me to serve hot and delicious pork with dried plums and vegetables + steamed buns. How satisfying it is...
Tags
Ingredients
Steps
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Preparation, pork belly, and dried plum vegetables, as well as dark soy sauce, cooking wine, salt, chopped green onion (the photo only shows the pork belly and dried plum vegetables)
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Soak the prunes in water for about an hour to fully soak them
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Pork belly, put in water, drain
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Wait for the water to boil, take out the pork belly, prepare a pot, use dark soy sauce, apply a layer on the surface of the pork belly, cooking wine, and a little salt. Don't put too much salt, because the prunes are also salty. Develop for half an hour
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After the pork belly is cooked, take out the pork belly and reserve the prepared soup for later use. Add rock sugar to the hot pot
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When the rock sugar melts and turns into sugar color, add the pork belly,
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Roast and stir out a little fat,
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Take out the pork belly, use the fat inside and stir-fry the prunes. No need to add salt. Don’t throw away the water for soaking the prunes. Keep it for use;
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The roasted pork belly is already very attractive in color and very fragrant
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Pork belly, cut into slices, not too thin
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Prepare a round-bottomed bowl, put the prunes and pork belly in the bowl, place the pork belly on the wall of the bowl, skin side down, put the prunes in the middle, you can also place the prunes between the two pieces of meat, and finally put all the prunes on top
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Pour the soup you just prepared into the lined bowl
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Put the water for soaking the prunes in a steamer, put in the lined bowl, and start steaming
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If you like to spend more time, just steam it for a longer time. I steamed it for an hour. Personally, I think the softer it is, the more flavorful it is. After steaming, use another bowl to put the prunes, vegetables and meat into another bowl. That's it. Put some chopped green onion on top
