On such a hot day, if you want to have some spicy and soft glutinous pork, you’d better choose plum dish! I think preserved pork with plum dishes is very suitable for summer. It can absorb oil and remove greasiness, and pork with streaky pork can absorb salty flavor of preserved vegetable. It’s not greasy at all. It’s suitable for summer!

Ingredients

750g pork
100g dried vegetables
Proper amount of salad oil
Appropriate amount of salt
1 star anise
15ml cooking wine
30 ml soy sauce
10 ml old style soy sauce
Proper amount of water starch
2 cloves of garlic
5g sugar

Directions

Step 1
Soak the dried vegetables in water for 5 minutes, then rinse them repeatedly until there is no sediment, break the star anise into small pieces, and chop the garlic

Step 2
Wash the pork and cut it into large pieces. Put it into a pot and cook it until it is 8 years old. Take out the pork, apply a layer of soy sauce on the surface of the skin while it is hot, and prick the skin with bamboo sticks

Step 3
Dry the water on the pork, put it into the oil pan, skin down, deep fry until golden yellow, skin up and take out

Step 4
Soak the fried pork in cold water and cut into 1cm thick slices

Step 5
Pour a little oil into the pan, add star anise and minced garlic, stir fry over low heat to make it fragrant, add dried vegetables to stir fry until fragrant, add cooking wine, soy sauce, soy sauce, sugar, salt and a little water, cover the pan and cook for 5 minutes

Step 6
Put the skin of the pork in a bowl, fill the dried vegetables and steam for 2 hours

Step 7
Take out the preserved pork, cover a plate on the surface, press the upper and lower bowls and plates with both hands, turn the plate over quickly, then the preserved pork will be buckled on the plate, then decant the excess soup and pour it into the pot, thicken it with starch and pour it on the preserved pork