Because the first time is a bit of a rush, a person to do, a person to take a picture, so a lot of steps are not photographed, of course, although the step diagram is not complete, but the steps are still very detailed, please refer to Oh
By excellent people 👄 like me
<h2>Royalties</h2>
Pork belly 250 g
A handful of plum vegetables
Onion ginger to taste
Light soy sauce 3 scoops
Old soy sauce two scoops
Cooking wine five scoops
Half a scoop of sugar
Dried radish a little bit
<h2>Practice steps</h2>
1, dried plum vegetables soaked six or seven hours in advance, change the water frequently, dried radish soaked three hours in advance I bought this is not very salty I also soaked for such a long time, bubble sand, but also in order for it to be better stretched Dried radish is about two months ago I dried these two kinds of soaked water and put aside
2: Add scallion and ginger cooking wine to the pot in cold water, cook until you can gently insert it with chopsticks, fish it out and wash it
3, blanched water meat with a fork or toothpick on the meat skin prick a lot of eyes in order to be able to drain the oil control water into the taste pour a spoonful of dark soy sauce evenly smeared on the pig skin, on the pork skin noodles on the line and then hang up I do not have the tools to use chopsticks on the bowl on the line Wait for it to dry, cook the oil on the pan, fry the pork skin first, fry the pork skin until it bubbles, and then fry the rest of the noodles until they change color and fish out for later
4, leave a small amount of oil in the pot First add ginger slices and sauté, then add shredded shallots, dried peppers, fry until fragrant, pour in the dried plum vegetables, stir-fry over low heat, add two spoons of light soy sauce, a spoonful of cooking wine, half a spoon of sugar, and a moderate amount of salt, which is slightly saltier than usual
5, after stir-frying, put out the reserve, cut the meat that has just been oiled into thin slices and evenly yard in the bowl, spread the fried plum vegetables on top, and then steam on the pot, I am steaming for an hour and a half on medium heat, (add enough water at once) and then go out of the pot to find a suitable plate
6, buckle the meat, I added a spoonful of soy sauce, a spoonful of starch, a throw of water, a little sugar, hooked a thin mustard If you ask me for a specific number of grams, I really haven't, after all, it is difficult to adjust, you can do it according to the taste you eat
<h2>Tips</h2>
There is no fixed number of grams, mainly just because there is a plum dish left over from the last time I made plum vegetable pot helmet, I just bought a piece of pork belly, and it was just a whim, and it was completely the first time to do it, so I uploaded it
<h2>Nutritional benefits of pork belly</h2>
1. Supplement protein
Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia.
2. Nourish the kidneys and nourish the blood
Pork tastes sweet and salty, flat in nature, into the spleen, stomach, kidney meridians; Nourish the kidneys and nourish the blood, nourish the yin and moisten the dry; Indications for the treatment of fever and injury, thirst quenching, weak kidney, postpartum blood deficiency, dry cough, constipation, deficiency, yin, dryness, liver yin, moisturizing skin, two stools and quenching thirst.
3. Moisturizing
Pork boiled soup can be urgently replenished due to insufficient liquid caused by irritability, dry cough, constipation and dystocia.
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