Meicai meat is a classic southern dish, and I always wanted to make this dish a taste that the northerners also love. Today, I tried to change the practice slightly on the basis of the traditional practice. This recipe is recorded.
The pork belly is cleaned, placed in a cold water pot, and added with ginger and pepper. After the fire is boiled, simmer for 6 minutes.
Then, remove and drain the water.
Pour the appropriate amount of braised soy sauce into the container, put the pork belly, put the soy sauce on each surface of the meat, and rub the skin several times.
In this way, turn a few more faces and put the soy sauce on each surface for 10 minutes.
Then, put the oil in the cold pot, and when the medium heat is burned to 80% heat, put the pork belly with the soy sauce, the meat skin is facing down, fry for 2 minutes, pay attention to the medium fire for 2 minutes, do not exceed this time, otherwise it will focus! ! No need to turn over! ! ! ! ! ! Be sure to cover the lid to prevent oil from spilling onto the skin! ! ! Be careful! ! !
After 2 minutes, remove it and the surface of the skin is as shown above. Fry the pork with the epidermis to cool.
Put the pork belly skin up, cut it from the skin with a slicing knife, and cut into pieces of 5-6 mm wide.
Add braised soy sauce, oil consumption, soy sauce, cooking wine, sugar, and Jixian bean paste (prematurely chopped) and mix well. Add a few drops of white wine to make a sauce. The addition of Pixian bean paste can be greasy and enhance the taste level, but not more! !
This step is very important! ! Pour the sauce into the dish, put the pork belly in it, and turn it over so that each side is covered with sauce. Then, use a spoon to pour the sauce into the gap of the meat, and put the sauce on both sides, place 20 minute. This is done to color and taste.
Wash the dried sauerkraut (bubble for 30-60 minutes), drain the water, chop it, put it in a frying pan, add ginger slices and a little salt, stir fry for 1 minute, set aside. (The picture of the stir fry, not photographed!! Sorry!!)
Put the pork belly skin down, cover it with fried dried plums, put it in a steamer, turn it on, and turn to low heat for 90 minutes.
After steaming, place it until it is not hot. Cover it with a plate of the right size that you like, press it tightly, then slowly take it out, then turn it over again.
After turning over, just fine. The plum vegetables that are made out of this way are just like the meat! !
Fill the map: add the right amount of oil, ginger, stir-fried plum dried vegetables.
The second time, let's put the dried plums. ????????