The big dish in the home-cooked dish - plum cabbage button meat, fat but not greasy, fragrant and confused!Although it's a little tedious to make, it's definitely worth it. Every time you serve the table, you can eat the surprise of tender meat. Let's explore the steps to make this delicious dish!
One of the classics of Chinese cuisine, it uses tender pork belly and fragrant plum vegetables as the main ingredients, carefully stewed and steamed to create a full-bodied, sweet and delicious dish. The unique feature of the plum cabbage is the freshness of the meat and the sweetness and sourness of the umeboshi vegetables, which make this dish a favorite dish in home cooking. The process of making the pork can be a little tedious, but with the right steps and techniques, you can make a delicious feast for yourself and your family.
First of all, we need to prepare the following ingredients and ingredients: dried plum vegetables, pork belly, green onions, ginger, Sichuan peppercorns, cooking wine, dark soy sauce, etc. The umeboshi needs to be washed and soaked in advance, and the pork belly is cooked to skim off the blood foam. These preparations can lay a solid foundation for subsequent production.
Before making the plum cabbage button pork, we need to prepare a variety of ingredients and ingredients. The first is the umeboshi, which is one of the important ingredients of the umeboshi button, which needs to be washed and soaked in advance to remove excess salt and impurities, while at the same time making the umeboshi more soft and tasteful. The second is pork belly, choose the pork belly with even fat and lean, after it is cooked in a pot under cold water, wipe off the grease on the surface with kitchen paper to make the meat more tender. In addition, you also need to prepare some green onions, ginger, Sichuan pepper and cooking wine, which can enhance the flavor of the plum cabbage and meat. In terms of seasoning, we need to prepare seasonings such as dark soy sauce to add color and texture to the plum cabbage button meat. The preparation of these ingredients and ingredients is very important, and only on the premise of ensuring the freshness and quality of the ingredients can you make a delicious plum cabbage button pork.
After the cooked pork belly is cooled, prick a small hole in the surface of the meat skin with a toothpick and wipe off the excess oil. Then, apply a layer of dark soy sauce to the surface of the skin to allow the skin to absorb the color of the soy sauce. Next, fry the pork belly skin down in the pan and cover the pan in time to prevent the oil from splashing. After deep-frying, the skin of the pork belly will take on the shape of tiger skin, which adds to the ornamentality and taste of the plum cabbage button meat.
The second step in making the pork belly is to fry the skin and season the pork belly. After the cooked pork belly has been cooled, small holes can be made with a toothpick on the surface of the skin, which will make it easier for the skin to absorb the seasoning and better bring out the crispy texture of the skin during the frying process. Next, you need to apply a layer of dark soy sauce on the surface of the meat skin so that it can absorb the color of the dark soy sauce and add to the beauty of the plum cabbage buttoned meat. Then, fry the pork belly skin down in the pan, making sure to cover the lid in time to prevent the oil from spilling out. The frying time is generally 3-5 minutes, so that the skin of the meat takes on the shape of tiger skin, and at the same time, the oil inside the skin will also evaporate, greatly reducing the fatness. After frying and processing, the skin of the pork belly becomes crispy and delicious, and the taste is rich.
Add the stir-fried corners and minced garlic to the soaked plum cabbage, continue to stir-fry to bring out the moisture, then add light soy sauce and chicken essence and mix well, stir-fry and set aside. Finally, cut the cooked pork belly into even slices and add a spoonful of dark soy sauce, two spoonfuls of light soy sauce, a spoonful of oyster sauce, and a pinch of salt, chicken essence, pepper and sugar to taste. Mix the seasoned pork belly with the sautéed umeboshi together.
The third step in making plum cabbage button pork is to make the plum vegetable roast pork juice. First of all, add the stir-fried corners and minced garlic to the soaked umeboshi and continue to stir-fry to bring out the moisture, which will make the umeboshi more fragrant and delicious. Then, add an appropriate amount of light soy sauce and chicken essence, season and stir-fry well. After stir-frying, set aside the sautéed plum vegetables. Next, cut the cooked pork belly into even slices and add seasonings, including a spoonful of dark soy sauce, two spoonfuls of light soy sauce, and a spoonful of oyster sauce, along with a pinch of salt, chicken bouillon, pepper, and sugar. Stir well to allow the pork belly to fully absorb the aroma and flavor of the seasoning. Finally, mix the seasoned pork belly and the stir-fried dried plum vegetables together to make the plum cabbage button meat more balanced and delicious in texture and taste.
Spread the mixed pork belly and dried plum vegetables on a steaming tray and gently press with your hands to make the slices of the pork belly tighter. Then, put it in a steamer and steam it for about 40-50 minutes, until the meat is tender and delicious.
The final step in making the plum cabbage button is steaming. Spread the mixed pork belly and dried plum vegetables in the steaming tray and gently press with your hands to make the slices of the pork belly more compact, which can make the appearance of the plum cabbage button more neat and beautiful. Then, place the steaming tray in the steamer, cover the pot, and start steaming. The steaming time is about 40-50 minutes, depending on the size and thickness of the cuts. During the steaming process, pay attention to the heat, maintain proper steam and temperature, ensure that the meat quality of the plum cabbage button meat becomes tender and delicious, and at the same time, do not over-steam and affect the taste.
When the plum cabbage is steamed, take it out and sprinkle with chopped green onions as a garnish, and it is ready to be served deliciously. The meat of the plum cabbage button meat is tender, and the sweet and sour flavor of the dried plum vegetables blends perfectly with the aroma of the pork, which makes you appetizing. Served with rice, it is definitely a delicacy that will leave you with a lot of memories.
When the plum cabbage button meat is steamed, take it out of the steaming tray and sprinkle some chopped green onions on top as a garnish to add aesthetics. Then, the plum cabbage and pork are served with rice, and it will definitely give you a delicious experience. The meat of the plum cabbage button meat is tender, and the sweet and sour flavor of the plum vegetables and the aroma of the pork are perfectly blended, and every bite is intoxicating. It can not only satisfy our enjoyment and pursuit of food, but also bring us nutritional supplements to the body. Whether it's a dinner or a feast, plum cabbage is a popular choice.
Writing TipsThis article is an expository text, which mainly introduces the steps and methods of making plum cabbage and pork. Each step is briefly described and the key steps are expanded. At the same time, the characteristics and taste of plum cabbage button meat are also appropriately expanded and described, so as to increase the expressiveness and attractiveness of the text.
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