Drinking Plum Bunny Pork White Fried Hands

I am from Hakka. When I was a child, I participated in the production process of dried plum vegetables —— sprinkle a bunch of mustard greens with salted bacchini, hang them on a bamboo pole, put them under the sun and expose them. After a long time, it is completely dry, rolled up, hidden in the operation, and spread the flavor of the new year. It will not be damaged for one or two years.

Due to the open air wind blowing, the pre-production of dried plum cuisine is to soak it in water, repeatedly clean it, remove the fine sand and tangle hidden in the leaves, then dry the moisture, chop it for use.

The dried plum buckle is a classic work. It has a lush and fragrant appearance, making people salivate.

I choose pork belly with distinct levels, raise and cook on a slow heat, and melt in your mouth; regardless of the squeegee, toast or crumbs, it is all enjoyable.

Every time my family knows that I want to make "chilled plum pork", I will always sing, "Cook a little more rice!" This delicious stew can be called "white-fried killer".

Dried plum pork buckle

Ingredients: 400 grams of peeled pork belly, 1 dried plum vegetable, 1 coriander

Spices: 1 tablespoon of minced garlic, 2 ginger, 2 star anise, 1 large pepper

Taste: 1 tablespoon of minced plum vegetable, 2 tablespoons of soybean oil, 2 tablespoons of wine, 1 tablespoon of rock sugar

Method:

1. Cut the dried plum vegetables into small diced rice and prepare for use.

2. Put the pork belly into the chilled pot, water the ingredients, add 3 slices of ginger, 1 tart and wine, and froth is constantly released during the cooking process. Cook over low heat for 20 minutes and then boil, dry the water, apply soy sauce while it is hot.

3. Prepare a stir-frying pot, pour 3 tablespoons of oil, with the pork belly skin facing down, and fry until slightly burnt on both sides (to avoid oil spraying, it is safer to put the pot on the pot).

4. Take it out and put it into 1 cm wide, put it in a container, add 1 tablespoon of ginger oil and sauce, 1/4 teaspoon of salt and white pepper, and marinate for 1 hour.

5. Use the oil stir-fried out from the raw ginger, stir-fry minced garlic, ginger segments, 3 slices of ginger and chili, add the dried plum vegetables from Method 1, pour in the appropriate amount of sauce, salt, rock sugar, five-spice powder, white pepper powder, and star anise, stir-fry and stir-fry, add water to the ingredients, and cook over medium-low heat for 20 minutes.

6. Pick out tarts, ginger, peppers, and star anise and don't use it.

7. Prepare a round bowl with a depth of depth, put the pork belly on the bottom of the bowl in sequence with the skin facing down, and put the dried plums and dried vegetables from the method 5 together with the sauce.

8. Cook in steamed pot for 50 minutes (or move to the pot and add 2-3 cups of water to the pot).

9. Take out the steamed dried plum pork, carefully pour the soup from the bowl into the small bowl, then turn it upside down, and finally pour the soup from the small bowl.

10. To add color, you can put a piece of coriander on it.

Note: You can buy pork belly slices about one centimeter thick in the supermarket, cut them to the appropriate length, and replace method 2.

Steamed high-alcohol vegetables with dried plums, 150 kg of meat, 1 ml of dried plums, 1 tablespoon of minced garlic, and half a large pepper (cut into small diced pieces)

Method:

1. The high-alcohol vegetables are made into large slices, put them in boiling water, add a teaspoon of oil and salt to the water to keep the green. After about 1 minute, dry them out.

2. Take a deep plate and slim the galaxy along the plate and spread the layer onto the plate.

3. Wash and dry the dried plums and chop them into the crock, stir-fry them in the water, take them out and use them.

4. Pour 1 tablespoon of oil into the stir-fry until it turns white. Add the dried plums, minced garlic, 1 tablespoon of soy sauce cream, 1/4 teaspoon of white pepper and chili, add 1 bowl of water (in a bowl for eating), and cook over medium-low heat for 20 minutes.

5. Place the dried plum meat from Method 4 on the high-alkali dish in Method 2, move it to the steamed pot, and steam it over medium-high heat for about 5 minutes.

Note: The purpose of adding green vegetables to the bottom of the plate is to increase brightness; and the dried plum meat in Method 4 can shorten the time of Method 5 to prevent the vegetables from becoming yellow and look good.

Dried Plum Breed Tofu

Ingredients: 1 dried Plum Breed, 1 large piece of tofu on the plate, 1 piece of pork belly (150 grams), 1 tablespoon of minced garlic, and half a large pepper (minced)

Sauce: 2 tablespoons of soy sauce oil, 2 tablespoons of rice wine, 1 teaspoon of sugar

Method

1. Cut the dried Plum Breed and use it.

2. Pour the hot pot, pour 1 tablespoon of oil, add the tofu cut into long squares, and fry carefully until it is charred on both sides, and take it out and use it.

3. Add the raw pot into sliced pork belly, stir-fry the chili and minced garlic in the stir-fried pork oil, then add dried plum vegetables, tofu and sauce, stir-fry evenly, add water to the ingredients, and simmer for about 20 minutes until the soup is dried.