Health benefits
Pork belly: moisturizing
White sugar: low protein
Ingredients
Pork belly ( 500g ) | Shaoxing prunes ( Small half a bowl ) |
Ginger ( Appropriate amount ) | Chives ( appropriate amount ) |
Edible oil (appropriate amount) | Clean water ( appropriate amount ) |
Table salt ( Two spoons ) | MSG ( Half a spoon ) |
White sugar ( Two spoons ) | Cooking wine ( Two spoons ) |
How to cook pork with dried prunes
1. Rinse the pickles to remove sand and impurities, and soak them in cold water for ten to twenty minutes.
2.Rinse the pork belly, remove blood, and cut into large pieces.You can rinse it several times.
3. Cut the ginger into shreds and mince the chives.spare.
4. Lift the pot and pour in cooking oil.When the oil pan is 70% hot, add a spoonful of salt and shake the pan so that the sides and bottom of the pan are fully exposed to the oil and salt.This prevents the meat from sticking to the pan when it is put into the oil, and also makes the dishes more flavorful.
5.Add shredded ginger.Saute.
6. After the oil is hot, skim off the ginger.Pour in the processed pork belly.
7. Keep stirring the pork belly in the pot to make every piece of meat evenly distributed.Coat with oil.Stir-fry until the pork belly changes color and turns white, add half a spoonful of cooking wine and continue to stir-fry.
8. Stir-fry until the pork belly is browned.
9.Pour in the soaked prunes.
10. Stir-fry evenly to mix the prunes and pork belly evenly.
11.Add an appropriate amount of water to cover half of the ingredients.
12. Stir-fry evenly, mix the pork belly, prunes and water evenly.
13.Add a spoonful of salt, a spoonful of sugar, and a spoonful of cooking wine.
Turn on high heat, stir-fry evenly, cover the pot and simmer.
14. Wait until the water in the pot boils and stir-fry for a while.
At this time, the pork belly has been wrapped in the color of pickled vegetables.
Add another spoonful of sugar and half a spoonful of cooking wine, change to low heat and continue to simmer.
15. Cook until the soup in the pot gradually thickens and prepare to collect the juice.
Add half a spoonful of MSG to enhance the freshness.
16. Stir-fry for a while until the soup in the pot is almost dry, then remove from the pot.
17. Place on a plate and sprinkle with chopped chives.
18. Serve rice and let’s start!
Tips
1.The prunes should be soaked in water in advance and the prunes should be soaked.If you buy dry bulk prunes in the supermarket, they will be harder and have more sand.They need to be rinsed repeatedly.It is recommended to soak them for a few hours in advance.Some prunes will be salty.Soaking them in advance can also remove the excess salty taste..If you buy directly packaged prunes.You don’t need to soak it too long in advance.It will bloom after soaking for about half an hour.This kind of pickled umeboshi is generally moist.There are many types of prunes on the market, and you can choose different varieties according to your personal preferences.
2.For pork belly, choose fat and lean pork belly with skin.Three-layer meat is the best.It will be fat but not greasy.
3.Umeboshi absorbs oil, and the pork belly will carry the fragrance of Umeboshi.The combination of fat pork belly can be said to be just right.
4.When cooking this braised pork with dried plums and vegetables, you can also add an appropriate amount of dark soy sauce to make it taste more delicious.
5.Umeboshi belongs to the category of pickled vegetables, so it has a certain salty taste.There is no need to add too much salt.Pay attention to the amount of salt used when cooking.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
