Minced pork with dried plum vegetables(min cai mei gan cai kou rou )

Minced pork with dried plum vegetables

Introduction:

"In other words, there are all over the country, but Fujian cuisine is mainly Hakka cuisine, so this dish should also be regarded as Fujian cuisine! This dish is salty, fragrant and refreshing. It's fat but not greasy

Production steps:

Step 1: get all the materials ready. (dried plum vegetables soak after cleaning)

Step 2: squeeze out the water from the pickled dried vegetables and set them aside.

Step 3: put proper amount of soy sauce and honey into a bowl and mix well.

Step 4: put the hind leg meat in the seasoning bowl, evenly spread the seasoning, and marinate for 20 minutes.

Step 5: heat the oil to 80% heat.

Step 6: put the pickled skin down.

Step 7: fry over low heat until the skin is wrinkled, remove and cool.

Step 8: leave the bottom oil in the pot, pour in the dried vegetables and stir fry them (those who like to eat chili can stir fry them together)

Step 9: cut the chilled pork into slices and press it into a bowl. It's fried with dried vegetables. Add a little cooking wine.

Step 10: steam in the pan for 40 minutes, then take it out and put it on the plate.

Materials required:

Hind leg meat: 350g

Dried vegetables: 200g

Soy sauce: 30ml

Cooking wine: 20ml

Honey: 5ml

Note: all birds chirp: 1. In fact, the best meat for making buttock meat should be back buttock meat, and it is said that only one piece of meat for a pig is the most suitable for making buttock meat. I didn't get it, so I replaced it with meat. 2. Because soy sauce was used in the beginning, no more salt was needed. If you feel the taste is light, pour some soy sauce before steaming, don't worry about uneven, it will taste just right after taking it out. 3. I don't have yellow rice wine on hand. In fact, it's better to use yellow rice wine. 4. In fact, when steaming, steaming with a steamer should taste the best. Unfortunately, my steamer is too small. I just need to steam with a steamer. When steaming, the fire should not be too small. If it is steaming with a steamer, the fire must be used. I am a steamer, so I use a medium fire.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Min Cai Mei Gan Cai Kou Rou