Plum cabbage button pork is a delicious traditional dish, the fat and thin pork and the aroma of plum vegetables are integrated, sweet and delicious, let's learn how to make plum cabbage button pork.
Ingredients: 500 grams of pork belly.
100 g plum cabbage.
Minced ginger, minced garlic, cooking wine, light soy sauce, dark soy sauce, sugar, salt, chicken essence.
Water, oil. 
Production steps: 1. Prepare the ingredients: wash the pork belly and cut it into long strips of 6 cm long, 3 cm wide and 1 cm thick, blanch the water with boiling water and remove the blood; Remove the saltiness of the plum cabbage and cut it into small pieces for later use.
2. Marinate the pork belly: Put the blanched pork belly pieces into a basin, add minced ginger, minced garlic, cooking wine, light soy sauce, a little salt, and chicken essence to marinate to taste.
3. Fry the pork belly: Heat the pan with cold oil, and fry the marinated pork belly pieces on both sides until slightly yellow.
4. Blanch plum vegetables: Blanch the plum vegetables in a pot to remove excess salt and saltiness, and then remove them for later use.
5. Buckle the meat: evenly spread the blanched plum cabbage on the fried pork belly pieces, then add light soy sauce, dark soy sauce and sugar, pour in an appropriate amount of water to cover the meat pieces, cover the high heat and bring to a boil, then turn to low heat and simmer for about an hour and a half until the meat is cooked and rotten.
6. Collect the juice and improve the fragrance: collect the juice until it is thick, open the lid, change to medium-low heat to reduce the juice, and let the buckle meat taste into the flavor.
7. Serve on a plate: Finally, put the plum cabbage button meat on the plate, sprinkle some green onion or coriander to decorate, and the plum cabbage button meat with full color and flavor can be served.
Tips: When cooking the meat, blanching to remove the blood can make the taste more refreshing, and it can also remove miscellaneous flavors when stewing.
After blanching the plum vegetables, they should be removed for later use to avoid excessive saltiness affecting the taste.
During the cooking process, it should be simmered over medium-low heat to make the meat more tender and flavorful.
Plum cabbage button pork is a classic dish with both color and flavor, I hope you can follow the above steps to try to make it, enjoy the fun of cooking, and taste delicious!