How to make pork with pickled plum sauce

Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about the method of making pickled plum pork.

1. Divide the scallion, ginger and garlic into two parts. Cut one part into large pieces and put it into a cold water pot with the meat to cook the meat. Add star anise and white wine into the pot. Cut the other part (a small amount) into shreds and slices.

2. After the meat is cooked for an hour, add salt if you can poke it with chopsticks without much effort. The soup should be salty. Continue to cook for 10 minutes, remove from the water and let it cool.

3. Put the fermented bean curd juice in a bowl and add some boiled water to dilute it. I like the red color, so I use the original juice.

4. Slice the dried meat skin-side down. The thickness is up to you. I personally think thicker slices are more satisfying.

5. Use a knife to place the slices of meat skin-side down in a bowl. Press the meat with your hands and turn the bowl so that each slice of meat skin is coated with fermented bean curd juice. Top with chopped green onion, ginger and garlic slices. Steam for an hour, take out and let it dry, and scrape off the floating oil with a spoon.

6. Heat it up again when eating and turn it over on a plate.

After reading the detailed method of making pickled plum pork, do you have a clear idea of ​​it? Then, please use your amateur practice to start actual combat. I believe that with your intelligence and talent, it won’t take you long to prepare this delicious dish.