Braised pork with pickled vegetables
Overview
The meat is fragrant, fat but not greasy. The pickles absorb the soup from the meat and become fragrant.
Tags
Ingredients
Steps
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Two spoonfuls of red fermented bean curd juice. If the juice is not much, you can mash a piece of fermented bean curd before use. One spoonful of cooking wine, two spoons of soy sauce, one gram of five-spice powder, one gram of stock powder, appropriate amount of oil, one spoonful of water starch, one spoonful of oyster sauce, three star anise, one piece of cinnamon, two grams of peppercorns, three bay leaves, ten grams of sliced ginger, one cut chive, five grams of sliced green onion, and a little sugar.
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grams of pork belly. After cleaning, put water in the pot to cover the meat. Add osmanthus, star anise, bay leaves, peppercorns, and ginger slices. Bring to a boil over high heat, add cooking wine, simmer for another five minutes, simmer for ten minutes, remove and drain, or dry with kitchen paper. Put a little oil in a pan, put the dried meat pieces into the pan and fry over medium heat until the skin of the meat is charred and blistered, then take it out of the pan and let it dry.
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Put soy sauce, fermented bean curd juice, five-spice powder and a little water in a bowl.
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Cut the cold pork belly into slices about half a centimeter thick and put them in a bowl with the prepared sauce and dip them evenly.
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.Soak the prunes first at night and wash them several times to remove the sediment and salty taste. Put an appropriate amount of oil in the pot, add green onions and ginger when the oil is hot, sauté until fragrant and pour in the drained pickles, stir-fry, add oyster sauce, an appropriate amount of salt, a little sugar, stir-fry for about three minutes, turn off the heat, put the meat slices dipped in juice into a bowl, spread evenly and cover all sides, pour the remaining sauce evenly over the meat slices, spread the fried pickles on the meat, level with the mouth of the bowl, put it in a steamer with boiling water, and cook over medium heat for an hour.
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Take another pot, add the soup from the steamed vegetable bowl into the pot and add an appropriate amount of water. After the fire boils, add the stock essence and water starch. When the soup thickens, turn off the heat. Cover the mouth of the bowl with a plate, then turn it over. Place the steamed meat in the bowl on the plate. Pour the soup evenly over the meat. Sprinkle with chives. The meat will be fat but not greasy. The pickles will be fragrant because they have absorbed the soup from the meat. Delicious
