Chinese Food
Braised pork with flowers
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Braised pork with plum is one of the three famous dishes of Hakka in Guangdong Province. It tastes salty and fresh. The meat is soft and rotten. It is fat but not greasy. The dried plum is rich and fragrant.
Cooking ingredients
Cooking Steps
Step1:The dried plum vegetables are soaked in water two hours in advance.
Step2:Cut the pork into large rectangular pieces. Lower the pot in cold water. Add onion, ginger, star anise and fragrant leaves. Boil over high heat. Season with yellow wine and salt. Cook for about 20 minutes.
Step3:Drain the cooked meat and let it cool for a while. Use Vida kitchen paper to absorb the excess water.
Step4:Add the base oil in the pot. Put in the dried vegetables. Stir evenly. Add the icing sugar powder and 2 tablespoons yellow wine. Simmer for 10 minutes.
Step5:Add more oil to the other pot. Fry the meat. Skin down. Be careful that the oil will splas
Step6:All four sides of the meat should be fried until golden.
Step7:Dry the fried meat with Vida kitchen paper.
Step8:Let it cool for a while before slicing.
Step9:Bow to the bottom of the bowl. Put the skin down.
Step10:Then fill up the fried dried vegetables and steam them in a steamer for 1 to 2 hours. Soft rotten degree according to their own like.
Step11:When steaming meat, I made peony flowers with paper towels. The color is red heart fire dragon juice.
Step12:Delicious preserved vegetables with pork
Cooking tips:It's very painful to fry the meat. Because the crackle is loud, I'm afraid that I will jump on my face accidentally. So I put on the lid and fired repeatedly. Vader kitchen paper helps a lot. It absorbs water and oil quickly. There are skills in making delicious dishes.
