Jiangsu and Zhejiang famous dishes - roasted pork with plum vegetables, master the steps of "one, two, three", the taste is soft and glutinous but not greasy

Plum cabbage roast meat is a famous traditional dish in Jiangsu and Zhejiang, the main raw materials are plum vegetables and pork belly, plum vegetables absorb the fat of the pork belly and become oily and soft and glutinous, the fat of the pork belly becomes fat but not greasy because it is absorbed by the plum vegetables, the two are absolutely classic, fat but not greasy, melt in the mouth, you must prepare more rice when you eat plum vegetables and roast meat at home;

Today I will share with you the advanced version of the current advanced version of the plum vegetable roast pork, and the plum vegetable roast meat made at home wants to be delicious,

There is one of the most classic "one, two, three" steps, which are one bubble, two stir-fry and three stews;

"Soaking" is a very important step in the roast of plum vegetables, can not be missing, soaking can remove part of the saltiness of the plum vegetables, but also make the plum vegetables soft, and the taste of the plum vegetables burned out later is better.

The soaking time does not need to be too long, generally about 20 minutes, you are ready to start making umeboshi vegetables and roast pork, soak it, process the pork belly well, and when it comes to the umeboshi vegetables, the time is almost up;

"Stir-fried" is to stir-fry the aroma of umeboshi,

The stir-fried umeboshi will volatilize the water that has just been soaked, and the aroma of the umeboshi itself can be better exuded after stir-frying in the oil;

"Stew" is to make the flavor of plum vegetables and pork belly better blend together and absorb the flavor of each other, especially the plum vegetables can fully absorb the soup and oil, and become oily, soft and glutinous;

Master the above 3 points, you can make delicious plum vegetables and roast pork at home, and friends who like it can try it!

[Ingredients] 1000g pork belly, 100g dried plum vegetables, ginger slices, dried chili, rock sugar, cooking wine, light soy sauce, oyster sauce, edible oil;

【How to cook the meat with umeboshi vegetables】

1. There are 2 kinds of main raw materials used to make plum vegetables and roast meat, pork belly and plum vegetables, I used 1000g of pork belly and 100g of plum vegetables.

2. The dried plum vegetables are pickled, the salt content is relatively high, you need to soak it before making it, put the dried plum vegetables in a bowl, clean it slightly, wash off the dust on the surface, if it is bought outside, clean it more often, wash it several times, put it in a large basin, put in an appropriate amount of water, and soak it for 20 minutes;

3. After the plum vegetables are soaked, the pork belly is blanched, boiled in cold water, add a little ginger slices and cooking wine to remove the smell, after boiling over high heat, skim off the surface foam, cook for another 2 minutes, boil and remove it and clean it in warm water, it is not recommended to put cold water to avoid shrinkage of meat due to sudden cooling;

4. Cut the pork belly into your favorite size, I generally cut it a little smaller, which is easier to flavor and cooks faster;

5. Prepare some necessary seasonings for roasted plum vegetables and meat,

Ginger slices and 2 dried red peppers, 80g rock sugar and 200g Shaoxing Huadiao wine, rock sugar is indispensable in the plum cabbage meat, plum cabbage roast meat is Jiangsu and Zhejiang cuisine, the taste is sweet, rock sugar plays this role, and it can also make the color of the burned plum cabbage meat more red and bright,

Huadiao wine can remove the smell and increase the flavor, and if it is not, it can be replaced by beer;

6. Heat the pot, add an appropriate amount of cooking oil, the oil temperature is 5 into the heat, put in the cut pork belly, stir-fry over high heat, stir-fry the fat in the pork belly, so that the pork belly can be eaten less fat, and the fat can also be absorbed by the plum vegetables, this dish does not look oily, stir-fry until the surface of the pork belly is a little browned, it's OK, don't stir-fry too much, the meat is easy to harden;

7. At this time, the soaked plum vegetables can be drained, drained the water, put into the pot, add chili peppers and ginger slices, stir-fry over high heat, stir-fry until the moisture of the plum vegetables becomes less, you can obviously smell the rich fragrance of the plum vegetables, and start to simmer;

8. Add rock sugar, cooking wine and an appropriate amount of boiling water, the boiling water should be able to cover the pork belly and plum vegetables, boil over high heat, add a little light soy sauce and oyster sauce to taste after boiling, because the plum vegetables are salty, there is no need to add salt here, or add a little salt according to your own taste, turn to low heat and simmer after boiling;

9. Simmer for about 40 minutes, feel that the color of the meat has become significantly darker, and the moisture has become less, poke it with chopsticks, the meat can be easily pierced, turn on the high heat to collect the juice, collect the juice until there is no excess water, turn off the heat and remove from the pot;

10. The boiled plum vegetables are red and bright in color, the taste of the pork belly is fat but not greasy, the plum vegetables are soft and glutinous and fragrant, and the proper rice killer;

Summary of the practice of roasting pork with plum vegetables:

1. Dried plum vegetables and roasted pork can be made more at a time, and every time you cook rice, you can put it on the rice and steam it, the more it is steamed, the more delicious it will be, and the taste of plum vegetables will become more and more soft and glutinous;

2. It is not recommended to add other spices to the roasted pork with plum vegetables, such as: star anise, cinnamon, bay leaves, etc., the taste of these spices will cover the fragrance of plum vegetables;