Braised pork with preserved vegetables(fei qin zou shou mei cai kou rou )

Braised pork with preserved vegetables

Introduction:

Production steps:

Step 1: a piece of streaky pork, add pepper and ginger slices, cook until chopsticks can be inserted, and then remove.

Step 2: soak the plum vegetables.

Step 3: wash and chop.

Step 4: mince ginger and garlic.

Step 5: add oil to the frying pan and saute the minced ginger and garlic.

Step 6: stir fry the cut plum vegetables.

Step 7: add soy sauce and soy sauce, sugar, a little salt and stir well.

Step 8: take out the pork after it is cooked, wipe the soy sauce on the pig skin while it is hot, and fork it on the pig skin with a fork.

Step 9: take another pot, add oil, fry the pork skin downward until the skin is golden and take out.

Step 10: cool and cut into large pieces.

Step 11: mix soy sauce, soy sauce, oyster sauce, five spice powder and monosodium glutamate into juice.

Step 12: pour the mixed juice into the sliced pork and marinate it.

Step 13: take another bowl and place the marinated pork slices face down in the bowl.

Step 14: put fried plum vegetables on the meat and pour in the marinade.

Step 15: put it into the pressure cooker, steam it for another 40 minutes, and then turn off the heat.

Step 16: after steaming, pour out the soup in the bowl.

Step 17: put the bowl back on the plate and pour the soup on the meat evenly.

Materials required:

Pork: right amount

Meicai: moderate

Ginger powder: appropriate amount

Garlic: right amount

Oyster sauce: right amount

Five spice powder: appropriate amount

Sugar: right amount

Old style: moderate

Soy sauce: moderate

Refined salt: right amount

MSG: right amount

Note: 1. If you want to make the meat taste more delicious, you can marinate it for a long time. I wait to eat it, so I steam it directly after seasoning. 2. If there is too much soup after steaming, you can put it in the pot, collect the juice or thicken it. I don't have much juice. I just poured it on.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Fei Qin Zou Shou Mei Cai Kou Rou