Pork molded dried vegetable(mei gan cai shao rou )

Pork molded dried vegetable

Introduction:

"Roast meat with moldy dried vegetables is a home-made dish in Hangzhou, Zhejiang Province. Especially in the teahouses of Longjing, Meijiawu and other tea villages in Hangzhou, after tasting tea, you can always have a bowl of delicious roast meat with moldy dried vegetables. The spiced pork with moldy dried vegetables has a unique flavor in the crisp meat. The meat is fat but not greasy. It is even fatter but not greasy when used with rice. "

Production steps:

Step 1: soak the moldy dried vegetables and wash them.

Step 2: cut the pork into 2 cm cubes.

Step 3: blanch in boiling water to remove blood stains and remove.

Step 4: put a small amount of oil in the pot, stir fry the moldy dried vegetables until fragrant and remove.

Step 5: add proper amount of oil into the pot, add sugar to fry, and then add Diced Pork.

Step 6: add soy sauce, salt and cooking wine to stir fry the pig.

Step 7: add the moldy vegetables and stir well.

Step 8: add appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for about half an hour until the meat is cooked and rotten, and then close the soup.

Materials required:

Pickled moldy dried vegetables: 80g

Pork: 500g

Soy sauce: right amount

Sugar: right amount

Salt: right amount

Note: 1, I use the original flavor of moldy dried vegetables, so put salt, if you buy the plum dried vegetables themselves salty, do not put salt or adjust. 2. When stewing, always turn the pot to make the meat and vegetables evenly heated.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Mei Gan Cai Shao Rou