Home style dish "meigancai Shaorou"(jia chang cai mei gan cai shao rou )

Home style dish "meigancai Shaorou"

Introduction:

"Meigancai" is a popular dry dish in the south. It is also one of the most favorite food of Hakka people. It was first spread overseas by Hakka people and deeply loved by overseas Chinese. There are many ways to make dried plum vegetables. It can be used to make steamed meat, steamed fish, fried chicken and so on. In the previous diary, I have done "plum vegetables with meat". Today, I will make another "plum vegetables with meat". This dish, although it looks ugly, has a strong aroma. It's very attractive and delicious. It's very appetizing! "

Production steps:

Step 1: main raw materials.

Step 2: cut the pork into pieces the size of mahjong.

Step 3: soak dried plum vegetables in hot water for hair swelling.

Step 4: then, wash the soaked dried vegetables repeatedly to remove the sediment.

Step 5: pork with cold water pot, and then bring to a boil, boiling water for 5 minutes, remove.

Step 6: heat up the frying spoon and add a little oil to stir the star anise.

Step 7: add rock sugar and stir fry until it melts and turns light amber.

Step 8: stir fry the rock sugar into amber, then add the boiled and drained pork to stir fry.

Step 9:

Step 10: stir fry the meat until golden yellow, then add in dried pepper, scallion and ginger slices.

Step 11: stir the onion, ginger and pepper into the dried vegetables.

Step 12: stir fry the dried vegetables until fragrant, cook them in yellow rice wine and stir well.

Step 13: then add soy sauce and stir well.

Step 14: stir well, add boiling water, cover and simmer for 40 minutes.

Step 15: simmer the meat for 40 minutes, then add a little salt to taste.

Step 16: add about 2G chicken powder and stir well.

Step 17: after the soup is collected, it can be taken out of the pot.

Step 18: the characteristics of this dish: the meat is bright red, the plum is brown, the aroma is strong, the meat is soft and rotten, salty and delicious, and the taste is strange and fragrant.

Materials required:

Dried vegetables: 50g

Pork: 500g

Dried pepper: 5 pieces, 3 grams

Star anise: 3 G

Scallion: 25g

Ginger slices: 20g

Rock sugar: 25g

Yellow rice wine: 25g

Soy sauce: 15g

Veteran: 5g

Salt: 2G

Chicken powder: 2G

Water: moderate

Note: 1. Pork should be fresh and sour before it tastes good. The meat should be cut evenly and the size is similar to mahjong. 2. After soaking, the dried vegetables should be cleaned repeatedly until there is no sediment and salty taste. 3. It is best to use rock sugar and yellow rice wine to make braised meat dishes. The finished product will make the meat red and bright, fragrant, beautiful and delicious. 4. The time of stewing depends on the tenderness of the meat. The tender pork can be stewed for 40 minutes.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Jia Chang Cai Mei Gan Cai Shao Rou