Plum roast meat is a famous dish of traditional Han chinese flavor in Jiangsu and Zhejiang regions, which belongs to the Zhejiang cuisine family. Plum vegetables absorb meat fat and go to astringency, and pork is fattened by plum vegetables without being greasy. After a long simmering, the aroma of the prune vegetables and the aroma of the meat blend with each other, making it super rice.
Ingredients: dried plum vegetables, pork belly
Accessories: green onion, ginger, dried chili pepper segments, star anise
Seasoning: dark soy sauce, light soy sauce, salt, chicken essence, sugar, cooking wine
Step 1: Soak the plum vegetables for an hour, and wash them several times to remove the sand inside.
Step 2: Cut the pork belly into small pieces and blanch the water for later.
Step 3: Heat the oil in a hot pan, add the accessories to sauté, and then add the pork belly and sauté.
Step 4: Add sugar, soy sauce, soy sauce, light soy sauce, stir-fry a few times with a little salt, then add cooking wine, and then add 2/3 of the meat with water. (The amount of sugar added can not be eaten sweet)
Step 5: After the meat is simmered for 10 minutes, add the washed plum vegetables, open the lid and simmer for more than half an hour. When the soup becomes less and the meat is stewed, add the chicken essence to the pot.
The plum vegetable roast meat of the super rice is ready, and the effect is as shown.
Simple and clear practical operation, so that you can also show your hand at home.