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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"Steamed pork with plum vegetables"

Production steps:

Step 1: raw materials

Step 2: soak the potherb mustard in warm water for 10 minutes, wash the sediment and cut it into small pieces

Step 3: pretreatment

Step 4: pot the pork in cold water

Step 5: stew for six months

Step 6: make a few cuts on the skin of the meat and apply soy sauce

Step 7: fry the pretreated streaky pork in oil for five minutes to make it golden

Step 8: stir fry pork and bamboo shoots together (it's always important to dry the water)

Step 9: cut the pork into slices (the knife work needs to be improved) and spread them at the bottom of the bowl, then spread the scallion on the top

Step 10: cover the prepared potherb mustard on it

Step 11: steam for 40 minutes

Step 12: pour the soup into the pot, add wet starch and thicken

Step 13: turn the bowl upside down on the plate, then hook up the sauce and pour it on the pork

Materials required:

Pork: 450g

Scallion: right amount

Millet pepper: right amount

Potherb mustard: 300g

Bamboo shoots: right amount

Note: 1. Choose square pork, cut and handle well. 2. Use potherb mustard, soak in warm water for 10 minutes, and wash the mustard. 3. The pork should be boiled in cold water until it is six months old, then spread soy sauce evenly on the back of the pork, and fry in oil until golden. 4. Thicken the steamed streaky pork juice with starch and pour on it.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Mei Cai Kou Rou