Sauted pork with preserved vegetables(xue cai kou rou )

Sauted pork with preserved vegetables

Introduction:

"This dish is the last one in my new year's series. In fact, the pictures have been sorted out for a long time, and I haven't sent them because I'm too lazy. This course is too long, and my coding speed is too slow, so I put it at the end. Plum dish with pork is one of the necessary dishes for new year's Eve dinner in my family. Because I didn't get a good plum dish, I changed it to my own sun dried cabbage. The taste is the same

Production steps:

Step 1: cut the pork into large pieces and blanch the meat in a cold water pan.

Step 2: blanch the meat in good water, put the soy sauce on the skin, and then air dry.

Step 3: heat the frying pan with oil.

Step 4: stack the skin down in the frying pan. Deep fry until golden brown.

Step 5: cool.

Step 6: cut the fried pork into thick slices.

Step 7: soak the cabbage in advance.

Step 8: chop the scallion and ginger, and chop the cabbage.

Step 9: leave the bottom oil in the pot, saute shallot and ginger.

Step 10: stir fry sauerkraut, add soy sauce, sugar and salt water. Saute the sauerkraut until Microsoft is ready to serve.

Step 11: slice the meat and add chopped green onion and ginger.

Step 12: add all the accessories.

Step 13: stir and marinate for 12 hours.

Step 14: marinate the sliced meat, stack the skin down in a large bowl.

Step 15: cover the top evenly with the fried cabbage.

Step 16: put into the steamer and steam for 1-2 hours.

Step 17: put the steamed meat on the plate neatly.

Step 18: pour the extra soup into the frying pan, bring to a boil and thicken. Put the sauce on the top of the meat.

Materials required:

Pork: right amount

Dried sauerkraut: moderate

Old style: moderate

Five spice powder: appropriate amount

Sweet flour sauce: right amount

Sufu: moderate amount

Ginger powder: right amount

Onion and ginger: right amount

Soy sauce in soy sauce

Oyster sauce: right amount

Salt: right amount

Appropriate amount: sugar

Sesame oil: appropriate amount

Cooking wine: moderate

Note: when frying the meat, cover the pan to prevent scalding. The steaming time depends on the amount of meat. Saute the pickled cabbage until it's ready. It won't be very dry.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: spiced

Chinese PinYin : Xue Cai Kou Rou