A must-have for New Year's Eve dinner is pork with plums

On the table of New Year's Eve, the least thing is the pork belly, which is a must for us. The pork belly with dried plums or dried bamboo shoots, and the steamed pork belly is used to sandwich the steamed buns. Gently squeeze, The fat is melted, but the oil is not greasy, or it is served with a bowl of rice, one bite of meat, one bite of rice, and then mixed with dried plum vegetables, one word "fragrance";

It is skillful to make successful tiger skin pork belly at home, and it is a bit more complicated than ordinary dishes. If you like it, you can reserve half a day and make more at one time, so that you can eat it directly later. You can just steam it. Today, I will share with you 3 techniques for making pork belly, so that you can make successful pork belly at home . Friends who like it can try it!

[Raw materials] pork belly, dried plum vegetables, ginger, shallots, light soy sauce, dark soy sauce, oyster sauce, sugar;

【How to make pork belly with plum vegetables】

1. Cut the prepared pork belly with skin into pieces. After cutting into pieces, it is more convenient for later operations. You can make more at one time, so that it is more convenient to eat later. Now the whole piece of pork belly bought in the market has the upper part of it. It comes with a piece of meat from a large steak. This piece of meat is relatively thin, and the texture of the meat will be a little more clumsy. It can be used for the meat or it can be cut separately for other purposes;

2. Heat the iron pot, put the cut pork belly skin down, slide it constantly, and sear the skin for a while. The purpose of searing is to remove the fishy smell and to remove the remaining pig hair on it more cleanly;

3. After frying, wash the pork belly in warm water, and scrape the darker surface with a knife;

4. Put the cleaned pork belly into the pot with cold water, add cooking wine, ginger and spring onion, bring to a boil over high heat, skim off the foam after boiling, turn to low heat and cook for 25 minutes, cook the pork belly and cook it to shape;

5. When cooking the pork belly, deal with the side dishes of the pork belly. The side dishes of the pork belly are different in different places. You can use dried bamboo shoots, dried plums, dried cowpeas, etc. Today I use the local special dried plums. Wash the prepared dried prunes, soak them in water for a few minutes, then squeeze out the water and set aside;

6. Heat the pot, add an appropriate amount of cooking oil, add dried plums and a little dried chili, stir fry for a while, stir fry until fragrant, turn off the heat and take out of the pot for use;

7. At this time, the meat is almost cooked, take out the cooked pork belly and put it in a large pot;

8. Put a layer of dark soy sauce on the surface of the pork while it is still hot. The dark soy sauce looks better. After the dark soy sauce is evenly spread, take it out and put it in a pot to drain the water on the surface. Then use a toothpick to poke some holes on the skin of the pork belly. , so that the tiger skin can be better fried when frying later; you will find that some grease seeps out on the surface after piercing, you can dry the grease on the surface with kitchen paper, so that the oil will not splash when frying later very powerful;

9. Heat the pot, add a little more cooking oil, the oil temperature is 50% hot, put the pork in, and fry the pork skin down for 3 minutes on medium heat. It is best to cover the pot when frying to prevent oil from splashing everywhere. Yes, you can use chopsticks or a shovel to push the meat during the period to prevent the pork skin from being fried. It is best to prepare a fried chopstick, which is relatively long, so as to avoid oil splashing on yourself;

10. Flip over after 3 minutes, and fry the meat that is not fried on it again. Because the oil pan is not very large and there are many at home, you need to turn it over and fry it. If the oil pan is big enough, the oil will not be over the whole Pieces of meat, as long as the medium heat is fried for 3 minutes, it can be served directly;

11. Take out the fried pork belly and soak it in the original soup. The soaking is also to better get out the tiger skin;

12. After soaking for half an hour, you will see that the skin on the surface of the pork belly has obviously become wrinkled, this is the tiger skin, so the pork belly is more than half finished, and then the steamed pork belly is left . If there are more, you can also take out a piece of steam, and the rest can be stored in the refrigerator after cooling, and you can take it as you eat;

13. Take a piece of soaked pork belly, first cut the bottom unevenly, make the whole piece of meat flat, and then cut into slices, so that the slices can be more neatly sized, and the thickness of the slices can be selected according to your own preferences. If you like it thin, cut it a little thicker;

14. Put the sliced ​​meat in a large bowl, start seasoning, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, and 1 tablespoon of sugar, mix well, set aside and marinate for half an hour, let the meat more flavorful;

15. After the meat slices are marinated, place them in a bowl with the skin side down. After the meat slices are sized, place the leftovers just cut and the fried prunes on top, press them a little bit tighter, and then put the sauce that just marinated the meat. pour in;

16. After the meat is all sized, steam it in a pot. When steaming, you can buckle a plate on it to prevent water vapor from entering, and steam for an hour and a half on medium and low heat;

17. After steaming, it can be taken out of the pot. When it is out of the pot, put it upside down in the pot. The fragrance of the dried plums is overflowing in an instant, and the fat of the pork belly is steamed out. The dried plums absorb the oil and become black and shiny. Put it upside down in a pot and you will find that after a long time of steaming, the pork belly has become soft and rotten;

18. Put it upside down and sprinkle chopped green onion on the surface. The delicious pork belly is ready. It is soft, glutinous and mellow, fat but not greasy. It melts in your mouth. With a bowl of rice, everything is just right. ;

[Summary of Meicai Buckled Pork Technology]

The first point: the meat for making the pork must be boiled for a while, until it can easily pass through the skin with chopsticks and then out of the pot. Do not cook it too softly. The time is about 30-40 minutes, depending on the size of the meat. , the boiled skin is better fried;

The second point: Home fried pork, before frying, smear light soy sauce or sugar color on the surface, and honey is also possible, so that the color will be more beautiful;

The third point: dry the pork belly, and fry it in medium heat for about 3 minutes after frying. After frying, it must be soaked in pork soup or water for half an hour, so as to better remove the tiger skin and make the pork belly better looking

Summary of the practice of pork belly with plums:

1. Dried plums are inherently salty, so there is no need to add too much salt;

2. Dried plum vegetables are not afraid of steaming, the more steamed, the more delicious it is, it can absorb the umami and oil of the meat;

3. In addition to being steamed in a pot, the steamed pork can also be placed in an electric pressure cooker, which is more convenient. Put some water in the inner pot of the electric pressure cooker, put the bowl with the pork in it, press the "meat tendon button", and cook When it is cooked, it can be served directly;