Teach you to make plum cabbage button meat, the meat is soft and rotten, fat but not greasy, and learn to show your hands at home

Today I will share with you a dish of plum cabbage button pork. The color of the buckle meat is red and attractive, the aroma is tangy, the meat is soft and rotten, fat but not greasy. The recipe and ingredients are simple, making it perfect for most people to make at home

1. Prepare a bag of dried plum vegetables and pour it into the basin, then pour hot water into the basin and soak for about 1 hour.

Prepare a fresh pork belly with skin, heat the pot and turn the heat to low, put the meat directly in the pot, and cook the pork skin down for a while. You can use your hands to grab the meat and rub it back and forth in the pot, which can not only remove the fishy smell on the surface of the pig skin, but also remove the remaining pig hair on the surface of the pig skin. Finally, when the pork skin is browned, it is OK. After cooking, clean the meat again.

2. Although the meat has been burned, it still smells fishy. Blanch the cut meat directly in a pot of cold water, boil on high heat and cook for about 3 minutes to turn off the heat. Take out the meat and wash it all again.

3. Blanch the meat, then put the washed meat pieces back into the pot of cold water and cook. Then add the green onions, ginger slices, star anise, cinnamon, bay leaves and red peppers. Add some cooking wine and stir in. Cover the pot and bring to a boil over high heat, then turn to low heat and cook for 20 minutes to let the meat absorb the flavor.

Cook on low heat for 20 minutes, add salt to the pot to taste, then cover the pot and simmer for 10 minutes. Finally, cook the meat until it can be easily pierced with chopsticks, and then remove the meat and let it cool a little.

4. Pour a little more soy sauce into the plate, then put the meat on the plate and let the meat evenly coated with soy sauce. Then use a toothpick to prick some small holes on the side with the pork skin, and after piercing, put the pork skin down on a plate and marinate for about 10 minutes.

5. Pour more oil into the pot and turn to low heat when the oil is hot. Put the marinated meat and pork skin side down in the pan and fry it.

When you first start frying, there will be a crackling sound in the pot, in order to prevent the oil from splashing out and scalding yourself, be sure to cover the pot and fry, so it is safe. When the sound of frying in the pan is not so loud, lift the lid and turn the meat over to continue frying on the other side, and finally turn off the heat when the meat is red and bright. If you don't want to fry the meat with as much oil, you can pour less oil and fry the meat until golden brown.

After taking out the meat and oil, prepare a basin of cold water, put the fried meat in a basin of cold water, and soak the meat skin down for about 10 minutes.

After the meat is soaked, the surface is all tiger skin-like. Then cut the meat into thin, even slices.

6. Mix a sauce. Add 2 tablespoons of light soy sauce, 1 tablespoon of soy sauce, 3 tablespoons of oyster sauce, 1 teaspoon of salt and 1 tablespoon of sugar to a bowl. Add a little white pepper and stir to combine.

Then put the sliced meat into the sauce bowl and evenly dip the sauce on top. Then place the meat neatly in a bowl with the skin facing down.

7. After soaking the plum vegetables, wash them several times to rinse all the dust and impurities in the plum vegetables. Then chop all the plum cabbage into small pieces.

Pour a small amount of oil into the pot, and after the oil is hot, add the green onion and ginger foam to fry until fragrant; Then add the chopped plum cabbage and stir-fry, then add a small amount of water and stir-fry for 1 minute, stir-fry evenly and turn off the heat.

Spread the fried umeboshi directly on top of the meat in the bowl and press it with a spoon after spreading.

8. Then put the meat bowl into the steamer to steam, and when steaming, cover a dish on top of the bowl to prevent water vapor from getting in. Steam on high heat for an hour and a half to allow the aroma of the umeboshi and meat to blend in completely.

Once steamed, remove the bowl while it is hot. Pour the excess sauce into the wok and heat it, add some wet starch to the pan to thicken, and turn off the heat until the soup is thick. Then turn the meat upside down and pour the sauce evenly over the meat. Finally, sprinkle with chopped green onions and serve.

Our plum cabbage button meat is ready, and a unique fragrance of plum cabbage button meat comes to the face. The color is bright and attractive, the aroma is tangy, the meat is soft and glutinous, fat but not greasy, the taste is unique, and you will drool when you look at it.