[birds and beasts] - stewed pork with preserved vegetable(fei qin zou shou pian mei cai nan rou bao )

[birds and beasts] - stewed pork with preserved vegetable

Introduction:

"Meicai is a kind of food with strong oil absorption. It is made together with the belly meat to absorb the oil in the belly meat, so that the belly meat will not be so greasy. The belly meat is permeated with the fragrance of Meicai, and the Meicai is very fragrant. Both of them are very delicious and not greasy. This dish is full of Meixiang and a little sweet."

Production steps:

Step 1: blanch the streaky pork first and then take it out for reserve. Wash the plum vegetables and soak them to their favorite salinity.

Step 2: cut the pork into pieces.

Step 3: cut the cabbage into small pieces.

Step 4: pour a little oil into the pot and fry the pork in the pot.

Step 5: pour in a spoonful of bean paste and a little soy sauce and stir fry.

Step 6: transfer the fried pork to casserole.

Step 7: stir fry garlic and rice in a frying pan until fragrant.

Step 8: pour in the plum and stir fry.

Step 9: add 2 tbsp sugar.

Step 10: pour the fried plum vegetables into the casserole.

Step 11: add half a bowl of water.

Step 12: cover the sand pot and bring to a boil over high heat. Turn to low heat and simmer for 15 minutes.

Materials required:

Streaky pork: moderate

Meicai: moderate

Bean paste: right amount

Soy sauce: right amount

Garlic rice: right amount

White granulated sugar: right amount

Note: Meicai and brisket should be cut in the frying pan, and then put into the casserole to smell better. If you fry the oil in the brisket, Meicai will smell better~

Production difficulty: simple

Technology: pot

Production time: 20 minutes

Taste: Original

Chinese PinYin : Fei Qin Zou Shou Pian Mei Cai Nan Rou Bao