Family version of plum vegetable braised pork belly-You Are Foodie

By Phyllis
27

Family version of plum vegetable braised pork belly

When I woke up early in the morning, my husband said he wanted to eat preserved pork belly with pickled vegetables today. I said the process of preserved pork belly with pickled vegetables is quite complicated and I'm afraid I won't have enough time. My husband asked if it could be simpler? I agreed! Removing the process of frying pork belly can be completed in 2 hours.Meigan cai have a special smell. When Meigan cai and pork are cooked together, the pork is fat but not greasy. Meigan cai absorb the smell of pork, which is really delicious.

Main Ingredients

streaky pork 650g

Auxiliary Ingredients

Preserved vegetable 100g

Seasonings

Scallion appropriate amount
ginger appropriate amount
Fragrant leaves appropriate amount
chinese cinnamon appropriate amount
Octagonal shape appropriate amount
monosodium glutamate appropriate amount
pepper appropriate amount
Sesame oil appropriate amount
Raw smoke appropriate amount
Old smoke appropriate amount
Cooking wine appropriate amount
sugar appropriate amount
salt appropriate amount
oil appropriate amount

Because time is tight, you can cook Meigan cai while cooking pork.

Step 1 . Scrape the pork skin with a knife and rinse with warm water.

Step 2 . Put Meigan cai in a large bowl and soak in water for 20 minutes.

Step 3 . Put pork belly into a soup pot, add 8% water, add ginger, scallions, fragrant leaves, star anise cinnamon, cooking wine, bring to a boil over high heat, simmer over low heat for 45 minutes.

Step 4 . You can insert chopsticks into the pigskin and take it out.

Step 5 . Use a toothpick to poke some small holes on the pigskin, and then brush it with soy sauce.

Step 6 . While cooking the meat, we rinse the soaked Meigan cai, cut them into pieces, stir fry them in hot oil, and add some water to boil for 10 minutes.

Step 7 . After slightly drying, cut the pork belly into large thin slices as shown in the picture.

Step 8 . Take a large bowl and pour the pork belly and skin downwards into the bowl.

Step 9 . Put the Meigan cai in the pot into a large bowl, and press it tightly.

Step 10 . Then use cooking wine, first, old soy sauce, white sugar, pepper, sesame oil, monosodium glutamate, a little meat soup mixed into sauce juice, poured on Meigan cai.

Step 11 . Cover with a large basin and steam over water for 60 minutes.

Step 12 . Remove the large bowl, then place the large plate onto the large bowl, flip it over, sprinkle some scallions, and serve.

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