There are many practices in plum meat. This recipe doesn't know if my mother is original. In short, I have never eaten it in other places. The taste of the dried plum meat is dry and dry, and it is very tasty.
To make this dish, you must choose a dry plum-dried dish, which is soft and embarrassing. I used the mother's homemade, the shape is a bit like a tea stem, because it is very clean, it will not be cleaned again.
Americans don't bleed their pigs, and pork tends to smell bad, so extra treatment is needed. First cut the pork into two large pieces, cold water pot, add ginger, fire to the minimum, so that the water is always below the boiling point, heating for about 30 minutes. At this time, the inside of the pork is basically still raw, but the water in the pot has become cloudy and there is a bad smell. . . After that, remove the pork and clean it.
Cut the washed pork into small pieces of 3 cm square, dry the water, do not put the oil in the pan, heat on medium heat, fry the sides of the pork belly for a while, fry until the surface is slightly browned, do not need to be completely cooked. .
Remove the fried pork belly, use the bottom oil in the pot (if you don't have enough, add a little vegetable oil). Melt the rock sugar in a small fire, pour the pork belly, stir fry over the fire, and wrap a thin layer of sugar juice. One step is entirely because I am personally sweet. If you don't like sweetness, you can omit this step, or add a small amount of sugar to taste in step 5.)
Add cooking wine in turn, soy sauce, soy sauce. If it is not salty enough, you can add a little more soy sauce. But there is no need to add salt, because after adding plum dried vegetables, salty taste is enough. After the fire is stir-fried for a while, cover the fire for two or three minutes. Be careful not to boil the sauce inside.
Finally, grab two big dry vegetables and stir evenly over medium heat. After almost a minute or two of cooking, when the dried plum dried vegetables are dyed with oily color, it is completed.