The practice of roasted pork with dried plums and vegetables collected by grandma is easy to learn
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- Опубліковано 2 лют 2023
- Xiyang will lead you step by step to make a famous dish from Shaoxing, Zhejiang: roasted pork with dried plums. • 外婆珍藏的梅干菜燒肉做法，簡單易學，比紅燒肉... Xiyang shared how to choose the right pork belly and dried plums, and how to use rice wine and dark soy sauce to enhance the taste during the production process. In addition, Xiyang also shared the traditional method of soaking dried plums and how to make stir-fried meat cubes.
Roasted pork with dried plums is a famous dish in Shaoxing, Zhejiang. In the past, my grandmother liked to make this dish very much. The method is very special. I will share it with you today. To make this dish, you must buy the right kind of pork belly, and the pork belly should be bought with distinct layers. Choose plum-dried vegetables that are shiny, fluffy and odorless, and they will quickly fall apart as soon as you let go of your hands, indicating that they are relatively dry. Soak the dried prunes first. In some places, they are directly burned without soaking. Our traditional method is to soak them in warm water for more than 2 hours. Next, cut the meat into small pieces. In the braised pork video I made last time, some friends reported that the cooked meat was very bad. It was because the meat was not selected correctly.
Be sure to choose this kind of fat and thin, and you must pay attention to this. The water for soaking prunes and dried vegetables cannot be used, unlike the water for soaking shiitake mushrooms, which is nutritious. Wash the dried plum vegetables several times to remove the sediment, then wring out the water with your hands, and cut them into fine dried vegetables with a knife. My experience is that the finer the cut the better, the finely cut prunes can better absorb the fat of the meat. Add edible oil to the pot, add sliced ginger, pour in the pork belly and stir slowly over low heat to remove the fat. Add a little rice wine and let the rice wine evaporate to take away the fishy smell. Add dark soy sauce to color the pork belly, add chopped dried plums and stir-fry for a while, then add 1 light soy sauce, salt, and sugar, and stir-fry again. Dried plums absorb the deliciousness of the gravy and become moist, and the meat has become soft and rotten and slightly transparent. Pick up a piece and gently cut it open, the crunchy feeling makes people salivate. I'm Xiyang, please don't forget to follow this channel, thank you for watching, and see you next time!
The practice of roasting pork with dried plums and dried vegetables that grandma did not spread is simple and easy to learn, and it is more delicious than braised pork
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Main ingredients:
600g pork belly, 400g dried plum, 6 slices ginger, 2 shallots,
seasoning:
Edible oil, rice wine 20g, salt 5g, sugar 10g, rock sugar 20g 2 parts, dark soy sauce 20g, light soy sauce 15g
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Video link of this issue▶ • 外婆珍藏的梅干菜燒肉做法，簡單易學，比紅燒肉...
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梅干菜很下飯很香
吃到最後梅乾菜比裡面的肉還好吃😋
我愛吃的菜 謝謝你分享
很開心您能喜歡😋
梅干菜香甜梅乾的味道
謝謝留言😃
泡干菜的水不能用？ 那我干菜汤是怎么喝下去的
看起來很美味!謝謝分享~
谢谢留言，有机会要试试哦😊😊
@@XI-YANG 好的~
找豆腐羹发现的，正宗❤外婆的菜
过去也是看着外婆这样做的
我終於找到接近我媽媽的味道的梅乾菜燒肉做法了😢😢 完全一毛一樣der😢😢
太榮幸了🤝😄
绍兴人不占话语权，梅菜扣肉都快成东北菜了。
梅菜扣肉现在到处都有，只是做法不同😄
多少梅干菜？
多少五花肉？
连这个最基本的要素都没有说。
只说了几克老抽，生抽，盐，冰糖。
不够专业啊。
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