Delicious plum vegetables buckle meat ❗️ old-fashioned buckle bowl home-cooked banquet guest dishes Chinese New Year's Eve meal ❗️ under the meal (super detailed production step tutorial)

In Kaifeng, Henan, the steamed pork is generally used as a side dish in the snow, and the snow red is not sold in winter for the time being, and the dried plum vegetables are a bit similar to the roasted white in Sichuan. The pork belly is soft and salty, fatty but not greasy, and the dried plum vegetables have a rich flavor and are very fragrant...... With rice, lotus leaf cake, New Year's Day, feast, banquet is an indispensable dish of eastern Henan

Ingredients

Porkbelly 1000 g

Driedplumvegetables 500 g

Boiledmeatwiththefollowing❤️

Greenonions 4 sections

ginger 4 slices

cookingwine 3 tablespoons

Bottomsalt Alittle

Sichuanpepper 20 pieces

Staranise 2 pieces

bayleaves 4 pieces

Cinnamon 1 piece

Saucewiththefollowing❤️

Lightsoysauce 2 spoons

darksoysauce 1-2 spoons

Sugar 1 spoon

Whitepepper 3 grams

2spoonsofricewine

Cooking Instructions

Prepare the main ingredients: about 1,000 grams of pork belly, 500 grams of dried plum vegetables soaked in water
Ingredients for cooking meat: remove the fishy three-piece set of green onion and ginger cooking wine, a little Sichuan pepper cinnamon bay leaf star anise
Put the skin of the meat side down, rub it back and forth in the pot and burn it to remove the smell, as shown in the picture
Scrape the skin of the meat, cool the pork belly in a pot under water, add the ingredients for cooking the meat, add a little base salt, 3 tablespoons of cooking wine, boil over high heat, turn to medium-low heat and cook for 30 minutes, and the chopsticks can pierce the meat
Remove the skin and prick the skin with a fork repeatedly while it is hot, wiping off any excess water
Spread on dark soy sauce and let dry for 20 minutes (can be repeated 2-3 times)
Put a little oil in the pan and fry the meat skin side down over low heat until the meat skin is colored, remember to cover the lid to prevent slamming
Fry it and soak it in cold water for 20-30 minutes to soak the tiger skin
Sauce: 5 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons of rice wine, a little white pepper, 1 tablespoon of sugar, mix well
Clean the dried plum vegetables several times, put an appropriate amount of oil, shredded ginger, and stir-fry until fragrant (you can pour in the juice that flows out of the skin of the meat)
The skin of the meat is soaked like this, and the surface is folded into a tiger skin-like shape
Cut into equal slices
Dip the slices of meat in the sauce and place in a bowl with skin side down
Put the umeboshi and pour the excess juice into it, and you can make 5-6 bowls
Steam on the heat for 2 and a half hours, remember to add water during the period to prevent the pan from drying, which is steamed (as shown in the picture)
Buckle on the plate, and the umeboshi button meat is made
Salty, fragrant, soft and glutinous, fat but not greasy, with rice, lotus leaf bun, no matter how you eat it, it is delicious