braised pork with preserved vegetable(mei gan cai kou rou )

braised pork with preserved vegetable

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: cook the pork in a cold water pan.

Step 3: boil until the bleeding foam is removed.

Step 4: wash the dried vegetables for many times, wash off the sand and control the moisture.

Step 5: take a steaming bowl, put dried plum on it and lay a layer on it.

Step 6: lay another layer of pork.

Step 7: add another layer of dried plum vegetables and press them while spreading.

Step 8:

Step 9: fill up at last.

Step 10: pour 2.5 teaspoons of decayed milk.

Step 11: after steaming the pressure cooker, steam for 30 minutes, turn the heat down and steam for another hour.

Step 12: complete.

Materials required:

Dried plum vegetables: right amount

Streaky pork: moderate

Sufu juice: right amount

Precautions: 1. There will be a lot of sand in dried plum vegetables. You must wash it many times, so that you won't feel rusty when you eat it. 2. I don't need to use a drop of oil to make preserved meat with dried plum vegetables. The fat in the meat is forced out by myself and absorbed by dried plum vegetables, so the meat is not greasy at all. 3. One kind of seasoning is used. You can turn waste into treasure by eating the juice left by the remaining sufu. 4. the main process is to have a layer of dried pickled tofu, a layer of meat, so that the compacted side and a layer are laid down. The final watering will be slowly permeated, and then the essence will be released. 5. Finally put the steamed one on the plate. Be careful not to burn your hands.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : Mei Gan Cai Kou Rou