Braised Pork with Preserved Vegetables(dong cai kou rou )

How to make pork with winter vegetables:

Raw materials used for making winter dish meat:

There are 250 grams of pork, 100 grams of Sichuan winter vegetables, 25 grams of pickled pepper, 25 grams of vegetable oil, 25 grams of soy sauce, 2 grams of salt, 8 grams of Sichuan Douchi, 8 grams of ginger and 8 grams of garlic.

The processing steps of winter vegetables and pork are as follows:

1. Cook the pork with white water, remove the oil and water from the skin with a clean cloth, and apply some soy sauce. Wash winter vegetables and cut into granules. Soak chili and cut into short sections. Slice ginger and scallion.

2. Heat the frying spoon and add a little oil. When the oil is boiled, put the skin of the meat down and deep fry until it is scorched yellow. After cooling, cut the meat into 7 cm long slices.

3. Place the meat in the bottom of the bowl according to the fish scale, sprinkle cooking wine and soy sauce, add salt, then add about 5 pieces of Douchi, 2-3 sections of pepper and winter vegetables, steam for 2 hours. When eating, turn the button on the plate.

The characteristics of preserved pork with winter vegetables are as follows

It is delicious, strong and not greasy.

Braised Pork with Preserved Vegetables

Dongcai Suanbu is a famous traditional dish in Sichuan Province. The finished product is black, red and shiny, with glutinous skin and meat. It is salty, fresh and sweet. It has the special flavor of winter vegetables. The organic acids in winter vegetables can promote the decomposition of protein and fat, which is easy for human body to absorb. It has the function of appetizing and invigorating the spleen.

Braised Pork with Preserved Vegetables

Basic features: fresh and delicious, strong and not greasy.

Braised pork with preserved vegetables

Basic ingredients: 250 grams of pork, 100 grams of Sichuan winter vegetables, 25 grams of pickled pepper, 25 grams of vegetable oil, 25 grams of soy sauce, 2 grams of salt, 8 grams of Sichuan Douchi, ginger and garlic.

[production process]

(1) Cook the pork with white water, remove the oil and water from the skin with a clean cloth, and apply some soy sauce. Wash winter vegetables and cut into granules. Soak chili and cut into short sections. Slice ginger and scallion. (2) Heat the frying spoon and add a little oil. When the oil is boiling, put the skin of the meat down and deep fry until it is scorched yellow. After cooling, cut the meat into 7 cm long slices. (3) Place the meat at the bottom of the bowl according to the fish scale, sprinkle cooking wine and soy sauce, add salt, add about 5 pieces of Douchi, 2-3 sections of pepper and winter vegetables, steam for 2 hours. Sometimes the food is turned over on the plate.

Production method 2

[raw materials]

Pork and pork, 500g

Brown sugar... 20g

Dried winter vegetables 150 grams

Ginger 5 grams

Soy sauce... 25g

Honey... 5g

Sweet soy sauce... 30g

Cooked lard... 1000 grams

Refined salt..... 7g

30 g)

[cooking method]

1. Remove the residual hair of pork, scorch the skin over open fire, soak it in warm water for 20 minutes, take it out, scrape off the scorched skin with a knife (the skin can't be scratched), wash it, put it into a soup pot and cook it until the skin can be pinched by hand, and then poke some small eyes on the skin. Honey into a bowl, add water, according to the concentration of 1:5 made of solution, daub on the skin, air. Chop the winter vegetables into small pieces.

2. Heat up the frying pan, add the cooked lard, heat it to 50% heat, and fry the pork in golden red. Remove the control oil, cool it in the air, and cut it into large pieces 5 cm long and 3 mm thick. Take a thick porcelain bowl and put the meat skin down one by one into the bowl.

3. Heat up the frying pan, add 30g lard, stir fry the winter vegetables, add salt, ginger, brown sugar, sweet soy sauce, soy sauce, stir fry evenly, scoop on the meat, steam for 3 hours with high heat, turn over and buckle in the plate.

[process key]

Pork must take skin, cook until five mature, put honey water on the skin, dry and fry again, make skin color red, return to soft in cold water, remove and slice again.

[flavor characteristics]

1. Winter vegetable, a specialty of Yunnan Province, is a kind of fermented salted vegetable. Yunnan winter vegetable is different from Sichuan winter vegetable. It is made from bitter vegetable (green vegetable) or leaf mustard, which is dried in the air, rubbed with seasonings and fermented in pottery jar. The finished product is dark brown in color, glossy, crisp and tender in texture, and strong in fresh flavor. The organic acids in winter vegetables can promote the decomposition of protein and fat, which is easy to be absorbed by the human body. It has the function of appetizing and invigorating the spleen. It is most suitable for eating.

2. Braised pork with winter vegetables is made by steaming pork with winter vegetables. The finished product is black, red and glossy, with glutinous skin, salty, fresh and sweet. It has the special flavor of winter vegetables. Yunnan folk banquet, common this dish.

Nutrition and dietotherapy

pork

Pork, also known as dolphin meat, is one of the main livestock. It belongs to pig family. Its nature and taste are sweet and salty, rich in protein, fat and carbohydrate

It is composed of calcium, phosphorus and iron. Pork is the main non-staple food in daily life, which has the functions of tonifying deficiency, strengthening body, nourishing Yin, moistening dryness, enriching muscle and moisturizing skin. After the disease

Weak, postpartum blood deficiency, face yellow win thin, can be used as nutritional tonic products.

It is sweet in taste and flat in nature. It can nourish yin, moisten dryness and replenish blood.

Fat meat mainly contains fat and a small amount of protein, phosphorus, calcium and iron; lean meat mainly contains protein, fat, vitamin B1, B2, phosphorus and iron

The latter contains more calcium and iron than the fat.

3. It is used for the treatment of febrile diseases, such as fever, thirst, thirst, cough, dry cough, less phlegm, sore throat, dry intestines, constipation, Qi and blood

Deficiency, emaciation and weakness.

Brown sugar

The special functions of brown sugar are mainly due to its natural ingredients. According to the reports of dermatologists from Sete skin research center in Hong Kong for 20 years

With painstaking research, we found that brown sugar contains a lot of nutrients, which has unique effect on skin health and nutrition.

1. Brown sugar contains glucose, fructose and other monosaccharide and polysaccharide energy substances, which can accelerate the metabolism of skin cells and provide energy for cells

Energy.

2. The folic acid and trace substances in brown sugar can accelerate blood circulation, increase blood volume, stimulate the body's hematopoietic function, and expand blood circulation

Blood volume, improve local skin nutrition, oxygen, water supply.

3. Some vitamins and electrolytes contained in brown sugar can balance the intracellular environment by regulating the concentration of some substances between tissues

It can eliminate cell metabolites and keep the internal and external environment clean.

4. Brown sugar contains a variety of vitamins and antioxidants, which can resist free radicals, rebuild and protect cell infrastructure, and maintain the healthy development of cells

Function and metabolism.

5. Brown sugar contains amino acids, cellulose and other substances, which can effectively protect and restore the fiber structure and water locking ability of epidermis and dermis

At the same time, it can supplement skin nutrition and promote cell regeneration.

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Chinese PinYin : Dong Cai Kou Rou