Plum button meat, a very, very classic dish.
Plum meat is what it does
Soak the plum vegetables, wash off the sediment and cut into small pieces.
Sauté with chopped onion, ginger and garlic to taste, season with soy sauce, soy sauce, soy sauce, sugar, oyster sauce, pepper and cooking wine.
Cut the boiled and fried pork belly into large pieces and buckle it in a bowl and pour the sautéed plum vegetables.
Steam for 2 hours, and when the lard is absorbed by the plum vegetables and the flavor is inhaled by the pork, you are done.
The origin of plum button meat
The deliciousness of this dish can cover the taste buds of almost 90% of the population. However, such a delicious plum dish buckle meat is actually related to Su Dongpo, the first family of ancient cuisine, and it is a moldy dried vegetable stewed meat improved in Shaoxing, Zhejiang.
Legend has it that when Su Dongpo was in Huizhou, he missed Shaoxing's moldy dried vegetable stew, so he used the dried plum vegetables produced in Huizhou to make a stewed meat, but the style was improved and made into the form of button meat.
Unexpectedly, this improved dish is now more widely circulated, perhaps this dish has dipped into the light of the four major cuisines of Cantonese cuisine and carried forward. After all, Hangzhou cuisine has been a very small local cuisine for a long time.
So what exactly are plum vegetables and dried plum vegetables?
Plum vegetables: This kind of dried vegetable uses plum vegetables produced in Meizhou or Huizhou, Guangdong Province. Historically, it was called "Huizhou tribute dish" as a court food. Plum vegetables are pickled ingredients and are not dried, so this dish is very salty and needs to be repeatedly soaked in water, rinsed, and salty to make dishes.
Moldy dried vegetables: also called Wucai, mainly produced in Shaoxing, Taizhou, Cixi, Yuyao, Xiaoshan, Tongxiang and other places in Zhejiang Province, pickled with fine leaves, broad-leaved sherry or nine-headed mustard, of course, there are also the use of small cabbage for production, which shows that moldy dried vegetables is not the name of a dish, but the name of a material. Moldy dried vegetables are dried vegetables that have been dried and need to go through a water process.
Moldy dried vegetable stewed meat, how to make it, why can Su Dongpo also covet it
The Shaoxing dish of moldy dried vegetable stew not only made Su Dongpo remember it, but also was once used by Premier Zhou to entertain Nixon, which can be described as a dish that conquered ancient and modern times. So how is this dish made?
The biggest difference between moldy dried vegetable stew and plum vegetable button meat is that moldy dried vegetable stewed meat is directly marinated and steamed using raw meat.
Here's a look at the moldy dried vegetable stew that has been served at a state banquet
1, select three layers of hard pork belly, remove the hair, change to strips, cut into pieces. In this way, because the pork is not blanched and fried, it is necessary to try to choose black pork for more than 1 year, and must not use frozen pork, try to choose fresh pork.
2. Soak the moldy dried vegetables with water and clean them. This dried vegetable during the drying process is easily hidden in the middle of the dried leaves by wind and sun. Therefore, the cleaning process is very important, and the saltiness of this dried vegetable is not high, so it is too concerned about the problem of saltiness. After boiling and washing, chop into small pieces and set aside. Finely chop the shallots and garlic and set aside.
3: Stir-fry the chopped plum vegetables with green onion, ginger and garlic and add flower carving wine, soy sauce, dark soy sauce, sugar and oyster sauce to taste. Put the pork belly in a pot and marinate for 6 hours with soy sauce, soy sauce and sugar.
Lay a layer of meat in the basin, lay a layer of fried plum vegetables, lay another layer of meat pieces, and then lay a layer of fried moldy dried vegetables. Finally, a layer of moldy dried vegetables is sealed on top.
Basket and steam for two and a half hours until the meat is completely soft and rotten.
The production method is not complicated, the moldy dried vegetable stewed meat is made, the meat is soft and rotten, and the moldy dried vegetables absorb the fat in the meat, and it is really fat but not greasy, thin and not chai. Eating piece by piece will not feel greasy.
If you love to eat it, making your own moldy dried vegetable button meat will immediately make you feel that there is an easier way to make the same delicious dish.
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I am Xiaoxiu's private chef, a little girl who loves to cook.