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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"Every year in December, my mother always likes to buy some short cabbages. Some of them are pickled into sauerkraut for stewing with big bone, and the other part is dried into plum. It's convenient and durable to preserve. Whether it's with braised meat or stir fry, the fresh and sweet taste is always unforgettable. Plum dish with meat is the most classic method of dried plum dishes. After frying and steaming, the fat and thin streaky pork becomes soft and waxy. It is not only no longer greasy, but also the exuding juice is absorbed by the plum dish, which makes the plum dish extremely delicious. However, the delicious food should also be taken in an appropriate amount. After all, big meat and greasy food are not conducive to health. "

Production steps:

Step 1: raw material drawing.

Step 2: pork, star anise, geranium, ginger, scallion into a scallion, put into the pot, drop cooking wine to remove the fishy smell, add water, with no meat as the standard. Bring to a boil.

Step 3: dice dried vegetables.

Step 4: take out the cooked pork with ginger, scallion, star anise and fragrant leaves.

Step 5: prick small holes on the skin of meat with toothpick to taste.

Step 6: take a large bowl, pour in the soy sauce, sugar the ice and mix well, marinate the cooked meat for half an hour, turn it over every ten minutes.

Step 7: take out the cured meat and drain it.

Step 8: pour proper amount of bottom oil into the pan.

Step 9: skin down, deep fry over medium heat until skin brown and remove.

Step 10: oil the fried pork.

Step 11: pour the pickled plum vegetables into the frying pan and stir fry.

Step 12: pour in the marinade.

Step 13: add proper amount of boiling water and turn off the fire after boiling.

Step 14: cut the meat into slices. The size of meat can be adjusted according to personal preference.

Step 15: place the sliced meat skin down in the bowl.

Step 16: cover with the fried dried vegetables.

Step 17: after the electric pressure cooker is cooked, turn it upside down on the plate.

Materials required:

Pig Wuhua: 500g

Dried vegetables: 4 (small)

Shallot: moderate

Ginger: moderate

Star anise: one

Fragrant leaf: one piece

Rock sugar: right amount

Old style: moderate

Cooking wine: moderate

Note: 1. Step 2: the meat should be boiled with cold water. 2. Drain the water after marinating the meat, otherwise it is easy to scald when frying. 3. It's easier to savor the meat when it's Salted and fried. 4. Because the meat is salted with soy sauce and rock sugar, there is no need to add seasoning. 5. If there is no electric pressure cooker, it usually takes 45 minutes - 1 hour for the meat and plum vegetables to become crisp. 6. Because I don't eat much fat meat, most of the pork I buy is pork with five flowers and lean meat. You can choose the proportion of fat and lean meat according to your personal preference, but it's better to be fatter when making buttoned meat, because there will be some firewood when the lean meat is fried.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Mei Cai Kou Rou