How to cook braised pork with Yongding plum vegetable?

Yongding dried vegetables are made of the first-class fresh and tender mustard (osmanthus fragrans) and refined according to traditional techniques and modern production methods. It can be stored for many years without deterioration. If it is used to make soup, it has golden color, unique fragrance, palatable and appetizing, and is helpful for digestion and weight loss. If steamed with pork belly, it will be very fragrant. After scientific identification, it is sweet and slightly cold, rich in protein and vitamin B, which can strengthen the spleen and stomach, dispel wind and remove dampness. Women often use it as a dish to supplement postpartum nutrition. Yongding dried vegetables are not only pure natural green food, but also high-grade dishes for friends and relatives.

There are two kinds of dried vegetables in Yongding: dried beet and pickled cabbage. Beets are dry, black and shiny, and taste sweet and delicious. When making, the fresh and tender mustard is washed and dried in the sun for 1-2 days until the leaves are soft, and then put into a steamer for fumigation, drying and steaming again, and this is repeated for more than three times, which is called "three steaming and three drying". Some finely processed ones need to be steamed and dried for seven times. Sauerkraut is yellow and brown in color and sour and sweet in taste. When making, clean fresh mustard firstly, then sun-soften and chop it up, add salt and knead it into an urn to make it sour, take it out for about a week, braise it dry, then put it in a steamer for fumigation, steaming, sun-drying, steaming again, steaming for more than two times, and then store it. The color is dark brown and shiny, the taste is salty and fragrant, the texture is soft and sweet, and it will not rot after long storage. Yongding dried vegetables are delicious with meat fried, stewed, steamed and boiled. This product is cooked with pork and brings out the best in each other. It is soft, rotten and mellow, smooth and refreshing. There is a Hakka proverb, "mung bean soup, soybean porridge, steamed meat with dried vegetables, enjoy the emperor's blessing", which refers to Yongding's "braised pork with plum vegetables" made with dried vegetables.

raw material

Pork belly with skin1000g, dried plums 200g, soy sauce 20g, clear oil1000g.

manufacturing process

(1) Scrape the pigskin clean, put it in a cold water pot, cook it over high fire until it is 80% cooked, remove it, wipe the water off the pigskin with a clean cloth, and apply soy sauce while it is hot; (2) Take out the pan, pour in the clear oil and heat it to 80% heat. Deep-fry pork belly skin in a pot until dark red, then take it out and cool it. Put the leather face down on the chopping block, cut into large pieces 7 cm long and 2 cm thick, and cut off the skin in the middle; Put the skin neatly in a bowl, put the dried plums on the meat, pour the soy sauce evenly, steam in a steamer for about 30 minutes until the meat is soft and rotten, and take it out and buckle it in a plate.