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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"Meicai also has certain medicinal value. After the Opium War, "Huizhou Meicai", a Lingnan specialty from the motherland, spread to Nanyang. At that time, many of the overseas Chinese who went to Nanyang suffered from the local damp heat disease due to acclimatization. There was a lack of medical treatment. They used the plum vegetables they brought to boil water. After drinking them, they gradually got better. From then on, plum vegetables became famous in Nanyang. These stories have been handed down for hundreds of years. Although there is no way to verify them, the plum dish and braised pork, which are popular in the north and the south, has been handed down to today! Although pork contains slightly higher cholesterol, it is also an essential source of nutrients for human cell regeneration. Pork is rich in collagen, which can also play a good role in nourishing and metabolizing the skin of women and children. Although it is not appropriate to eat more pork, it is very beneficial for children's healthy growth and development to eat less and often. "

Production steps:

Materials required:

Streaky pork: 450 grams per piece

Dried vegetables: 50g

Star anise: 6g

Ginger slices: 40g

Scallion: 50g

Mushroom sauce: 2G

Soy sauce: 10g

Oyster sauce: 10g

Sugar: 20g

Yellow rice wine: 20g

Fragrant leaf: 1 piece

Minced garlic: 20g

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sour and salty

Chinese PinYin : Mei Cai Kou Rou