Plum blossom meat or spiced meat weighs a kilo. I like to eat fatter spiced meat and need to peel it. I like to eat thinner plum blossom meat (tender lean meat with fat and thin mixture) and hind leg meat. Only when I choose better meat can I make it tender.

Wash the meat and cut it into large pieces. After putting down the seasoning, wrap the basin mouth with plastic wrap and put it in the refrigerator. It needs to marinate for 4 hours or overnight.

Seasonings: white sugar 2 porcelain spoons, raw smoke 2 porcelain spoons, old smoke half porcelain spoon, red rotten milk 1 porcelain spoon, high liquor 2 porcelain spoon. White pepper 2g, salt 1 grams. Then give it a massage, let the meat body relax.

Note: Porcelain spoon is porcelain soup spoon. If there is more meat, the seasoning also needs to be increased proportionally.

The meat uses kitchen paper to absorb a little water to prevent frying. Put a small amount of oil in the pan and fry the meat. I forgot to take photos in this step and make it up next time. Why do you want to use a pan, because it is not easy to fry, don't fry too much fire when frying, turn it over frequently, fry crisp shells on each side, which can lock the gravy.

After frying, put it out and wash the pan clean. It will be a little burnt in the pan. It is better to wash it clean.

Put the juice of pickled meat into the pan together with the fried meat. If there is less juice and more meat, add less than half a bowl of water. Boil it and stew it over low heat for 30-40 minutes, because if there is less water, watch the pan and turn it over frequently to prevent it from burning. You can also put the rice cooker to cook the rice key to stew.

After stewing, the fire can be closed when the soup is thick and bubbling.

Do it well. That's it. Let it cool.

Slice and plate

Finally, the meat was drenched with soup, which was really fragrant in the room. No child should be able to resist this dish, remember to prepare more food.