Braised Pork with Preserved Vegetable in Soya Sauce(mei cai kou rou )

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"Plum dish with meat, our Hakka specialty, but unfortunately in terms of appearance, I seem to have ruined this dish. But it's delicious. "

Production steps:

Step 1: dried plum vegetables. I use them that have been cut and dried in the sun

Step 2: soak the cabbage in water for half an hour

Step 3: bring the water to a boil, put the pork in, add ginger and drain the blood

Step 4: remove and drain the water

Step 5: add oil into the pan and fry the pork

Step 6: put some soy sauce into the pan

Step 7: saute the garlic in oil, stir fry the dried plum vegetables, and simmer in a little water

Step 8: Meicai

Step 9: cut the meat into pieces and put it on the plate. It's suggested that you buy the meat in larger pieces. Only when it's cut can it look good. Mine is just too small. Pay attention to the skin down

Step 10: cover the meat with plum vegetables

Step 11: steam for half an hour

Step 12: when you're done, turn the bowl upside down

Step 13: make some more soup and pour on it. OK, the delicious food is finished.

Materials required:

Dried plum vegetables: right amount

Pork: 1 jin

Soy sauce: right amount

Note: we suggest that the amount of meat and plum vegetables is neutral, and the meat here is obviously more. It's very different

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Cai Kou Rou