Plum cabbage button meat

Cooking Instructions

1. Dried plum cabbage is the amount on hand, two servings.

   

2. I soaked it soft one night in advance, chopped it, stir-fried ginger and garlic to dry the water, added salt, sugar, soy sauce, dark soy sauce to taste, added a bowl of water and simmered for a few minutes, this step is done when soaking pork after frying the meat skin.

   

3. Add water to the whole pork and cook it thoroughly, cook it and take a toothpick while it is hot to tie it on the meat skin, then wipe the soy sauce to color, let it sit for a few minutes, wipe off the water and soy sauce, and fry the pork skin down until golden brown and soak it in the soup of the boiled meat

   

4. After soaking the plum cabbage and the meat is also soaked, after soaking it, it will have this tiger skin effect and look good

   

5. Cut into large slices of about the same thickness, as thick as you like.

   

6. Cut the sliced meat, add soy sauce, salt, sugar, pepper, dark soy sauce, cooking wine, grasp and marinate for 5 minutes.

   

7. Take a big bowl, put the meat slices vertically, stack the meat skin side down, and spread the fried plum vegetables on top of the meat! The sauce of the marinated meat is poured on top of the plum cabbage!

   

8. Set up an iron rack, steam the pressure cooker for 40 minutes, if it is a normal steamer, the time should be an hour and a half, after steaming, carefully pour the soup into a bowl

   

9. Take a plate and quickly put it upside down on the plate, and it's better to pour out the soup in advance.

   

10. After buttoning up, pour the soup over the buttoned meat, perfect.

    

11. Let's eat

    

12. Rice killer, it's not greasy at all!