Steamed Pork Slices with Preserved Vegetable(ya cai kou rou )

Steamed Pork Slices with Preserved Vegetable

Introduction:

Production steps:

Step 1: put water and a spoonful of cooking wine into the pot, and cook the pork until there is no bleeding when pricking the meat with chopsticks. Then take out the water.

Step 2: pour 1 teaspoon cooking wine and 1.5 teaspoon turtle shell soy sauce into a small dish.

Step 3: Sprinkle evenly on the pork.

Step 4: marinate the skin for about 10 minutes, then dry the skin for another 10 minutes.

Step 5: add a little salad oil, add a piece of rock sugar and stir fry until the sugar melts and bubbles.

Step 6: put in one side of the skin and fry the skin with extra heat.

Step 7: when there is no sound in the pot, put up the meat.

Step 8: cut the meat into pieces, put the skin down evenly in a bigger bowl.

Step 9: pour in the bagged sprouts, chop the pickled peppers and put them on top of the sprouts, sprinkle about 10 Chinese prickly ash, and finally pour the previous marinade sauce along the edge of the bowl.

Step 10: add water into the pot, bring to a boil with cold water; steam over high heat for about 40 minutes.

Step 11: pour into the plate.

Materials required:

Streaky pork: moderate

Sprouts: right amount

Double color pickled pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Soy sauce: right amount

Rock sugar: right amount

Precautions: 1. When the skin of meat is re salted, air drying and re salting is to make the skin of meat look good; adding rock sugar to stir fry the sugar color is also to make the skin of meat brighter. You can also fry it in low heat without rock sugar; when I stir fry the rock sugar into bubbles, I turn off the fire to fry the skin of meat. Be careful if I get splashed with oil, pay attention to safety. 2. The sprout itself is salty, and the salty sauce is just right. Don't add salt. 3. There will be a lot of oil after steaming. It's better to scoop out some soup in advance when you put it on the inverted plate, unless your plate is very big and deep! Ha ha... Pay attention to safety when pouring, be careful to burn it! I can't cut the cooked meat well. The skin is too elastic! If you can and thin better!

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Ya Cai Kou Rou