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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

Production steps:

Step 1: take off a piece of plum vegetable, soak it slightly to make it unfold, then wash it piece by piece, squeeze out the water, cut it into pieces (not too much), change the clean water to continue soaking.

Step 2: wash the streaky pork, boil a pot of water, put the streaky pork in and cook it until it is mature at 7 or 8, remove it, drain the water, spread salt, and marinate for about half an hour.

Step 3: bring the oil to a boil in a clean pan, put the marinated meat in and fry it over medium heat, skin on the bottom and meat on the top, then turn it over until it's all golden, and take it up for standby.

Step 4: prepare a bowl of sauce: ginger, chopped red onion, soy sauce, soy sauce, oyster sauce, sugar, salt, monosodium glutamate, water, mix well.

Step 5: after the fried meat is cool and not hot, cut it into a small finger thick slice, skin on the bottom and meat on the top, and place it piece by piece in a large bowl.

Step 6: squeeze the soaked plum vegetables dry and lay them on the top of the meat.

Step 7: pour the sauce evenly.

Step 8: steam in the steamer for 1.5 ~ 2 hours, depending on your taste. If you like soft meat, it will take longer.

Step 9: take out the steamed big bowl, put it in the hand, gently pour out the soup, put it in another bowl, and add a small spoonful of starch to the soup.

Step 10: cover the big bowl with a plate, turn it upside down with both hands in an instant, and take off the big bowl to form a "buttoned meat" shape.

Step 11: heat up the pan, add a little cooking oil, turn the heat down, boil the juice into transparent glass, and pour it on the meat!

Materials required:

Huizhou Meicai: a tree

Pork: one piece

Ginger: right amount

Chopped red onion: right amount

Soy sauce: moderate

Oyster sauce: right amount

Sugar: right amount

Salt: right amount

MSG: right amount

Water: moderate

Note: 1, pork cooked to about 7 mature, skim fat foam, can make the meat is not greasy, more refreshing and easy to shape; 2, cooked meat in deep frying, easy to water with hot oil and pop up oil, so pay attention to safety, be careful of scalding; 3, plum dish itself with salty, so you must first soak for a while, and wash away the sand.

Production difficulty: unknown

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Mei Cai Kou Rou