How to Make Ordinary Preserved Plum Meat with Steamed Pork

A B preserved plum cabbage C braised pork bellyD ingredients E introduction

F main ingredients:

G five-layer pork (500 grams)(100 grams) preserved plum cabbage (500 grams)

H auxiliary ingredients:

I salt (a little spoon)J chicken essence( )K sugar(2-3 grams)L soy sauce(a little spoon) garlic ( ) fresh ginger ( ) M the steps to make home-style preserved plum cabbage braised pork belly:

N 1. After washing the five-layer pork, boil it in a pot for about 3-5 minutes, then take it out and cool it down before use.

N 2. Slice the five-layer pork, with the thickness controlled to be slightly thinner than your little finger.

N 3. Arrange the sliced pork, skin side down, layer by layer in a bowl.

N 4. Prepare all seasonings beforehand and follow the steps sequentially.O 5. First add salt, chicken essence, and sugar; don't add all at once, leaving some for later use. P 6. Place the preserved plum cabbage on top, then add the remaining seasonings. Pour soy sauce around in a circular motion before steaming.

Q 7. Steam for about 50 minutes.

R small tips:

S when cutting the five-layer pork, some scraps may be left; set these aside as shown in Figure 3. You don't have to use preserved plum cabbage for this dish; you can use many other dried vegetables instead. The steaming time can also be adjusted according to your preference; if you prefer it more tender and soft, steam for about an hour or longer.Steam It should be done in about 50 minutes.

Tip:

When cutting the meat, there will inevitably be some scraps; you can just place these scraps to the side as shown in picture 3. You don't have to use Chinese cabbage for braised pork; many dry vegetables would work fine too. Additionally, the steaming time for braised pork can be adjusted according to your preference—about an hour if you want it soft and mushy.