Pickled pork(dan cai zhou wen rou )

How to make light vegetable and wrinkled meat:

Raw materials for making light vegetables and wrinkled meat:

There are 750 grams of rib meat, 25 grams of light vegetables, 12 grams of refined salt, 15 grams of soy sauce, 20 grams of sugar, 25 grams of Shaojiu, 15 grams of monosodium glutamate, 10 grams of green onion and ginger, 25 grams of wet starch and 750 grams of clear oil.

The processing steps are as follows:

Soak the light vegetables in hot water, remove the hair and wash them. Remove the pork from the water until the blood is cut off, wash it, put it into a cold water pot, add onion and ginger, cook it until it is mature, then put it into a bone soup pot, add Shaoxing wine, soy sauce and sugar to make it red. Heat the pan over a high heat, add clear oil and heat it to 90% heat (about 225 ℃). Put the red rib meat into the pan while the skin is hot, cover the pan, remove the lid after the explosion disappears, turn over the meat and fry it for a while, then remove the oil. Put the fried meat into the original red soup pot, boil it in the fire until the skin wrinkles, take out the meat, cut it into strips with a rotary knife, buckle it into a bowl, put in the light vegetables, add sugar, pour in the boiled meat red soup, steam it thoroughly, decant the broth into the pot, and take out the light vegetables. Stir fry the pea sprouts with seasoning, fill 2 / 3 of them into the meat bowl, turn the meat into a concave basin, and then surround the pea sprouts and light vegetables

The characteristics of rumpled meat were as follows

The skin looks like amber, the inside looks like jade, the fat meat is waxy but not greasy, the lean meat is crisp but not firewood, and the taste is salty and sweet.

Pickled pork

As a famous traditional dish, rumpled pork with light vegetables belongs to Jiangsu cuisine. Its main ingredient is pork ribs with skin and bone removed. The skin is like amber and the inside is like jade. It is suitable for all ages.

Production method

1. Put the light vegetables in the heat preservation bucket, soak them in hot water to make them swell, and then remove the hair and wash them.

2. Scrape and clean the skin of the meat, put it in a cold water pot and boil it, then take it out and wash it. Then put into a cold water pot, add onion knot and ginger slices, and cook until it's six. When it's ripe, remove. Then, put the meat in another pot, add 20 grams of bone soup, Shaojiu, soy sauce and sugar, and cook until it turns red. (red koji powder can also be added appropriately)

3. Put the oil in the pan and put it on a high heat. When it is 80% hot, put the red pork skin down and cover the pan. When the explosion disappears, turn over the meat and fry it for a while. Pick up and drain the oil.

4. Put the fried square meat into the popular soup pot and boil it on the heat until the skin is wrinkled

Pick up and cool. Then use a knife to change the square meat into cubes, and then spin it into long strips, roll it into peony shape, put on the light vegetables, put on the sugar, pour on the red soup, steam it for about 15 minutes, then decant the broth into the pot, and take out the light.

Then heat the pan, add 25 grams of lard, heat up, add pea seedlings, add refined salt and monosodium glutamate, stir fry until cooked, take 2 / 3 into the meat bowl, turn the meat into the soup plate, and then surround the pea seedlings and dishes.

5. Pour the decanted steamed meat gravy into the pot, boil it, add monosodium glutamate, thicken it with wet starch, and pour it on the meat surface.

Ingredients needed

1 square of pork ribs (about 600g), 12 pieces of light vegetables (about 75g), pea seedlings (or other green leafy vegetables 400g), 80 grams of soy sauce, 60 grams of Shaojiu, 2 grams of refined salt, 25 grams of sugar, 2 grams of monosodium glutamate, 15 grams of Congjie and ginger slices, 400 grams of meat and bone soup, appropriate amount of wet starch, 15 grams of cooked lard (or vegetable oil).

Characteristics of dishes

Light vegetables wrinkled meat: skin like amber, inside like inlaid jade, fat meat glutinous but not greasy, lean meat crisp but not firewood, taste salty with sweet.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dan Cai Zhou Wen Rou