Umeboshi BBQ
Overview
A dish that our family particularly likes is the Rhythm of Long Pork. I usually steam it in a pressure cooker, but today I changed the cooking method. My mother-in-law brought the dried plum vegetables from Shaoxing and dried them at home, along with the dried bamboo shoots, so they are particularly delicious after being cooked. The photos are not good. Do I need to use a professional camera to take photos? By the way, let me digress, this Aistar iron pot is really not very good, it is too difficult to clean, and it looks ugly when photographed. Please tell me what good pot you are using
Tags
Ingredients
Steps
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Wash the pork belly and cut it into sections of about 2CM*2CM (nowadays, vegetable markets usually cut them into strips and sell them. You don’t need to change the knife and cut into sections after washing them at home)
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Wash the prune vegetables (no need to soak them in water, as they will lose their fragrance after soaking, just put them under a plate of water and drain them). Hey, there are a lot of dried bamboo shoots on the prune vegetables. Did you see it? My mother-in-law said this is unique to Shaoxing
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Let the oil rise in the pan, just a little bit, because the pork belly will release a lot of oil
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Add pork belly and stir-fry, stir out some of the fat
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Add the prunes and stir-fry (immediately after adding the prunes, turn down the heat to low, otherwise they will be too mushy, and the prunes will be bitter if they are mushy), add sugar, I only added a little sugar for this dish, because the dried vegetables are salty enough, adding sugar is to combine the taste. If the dried vegetables you bought are too salty, do not soak them in water to reduce the saltiness, use sugar to combine them, otherwise the dried vegetables will not be fragrant
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Pour in enough water to soak the food, add hot water halfway through, and cook until the meat is soft and tender
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The meat is tender and can be cooked after the juice is reduced
