Preserved pork with mouldy dried vegetables(mei gan cai kou rou )

Preserved pork with mouldy dried vegetables

Introduction:

"In the morning, after parking, I came out of the parking lot and saw an honest man selling pears at a roadside stall. I heard that he planted pears himself. I felt that my uncle was a local and friendly man in Hongtang. I bought four pears, one for each person in the office. I saw my uncle selling moldy dried vegetables by the way. Recently, I just wanted to eat this dish. It's quite clean. My uncle said that he ate it in the sun. I believe it. After smelling it, it's delicious. So I bought some for barbecue in the evening. I'm almost drooling. "

Production steps:

Step 1: wash the pork and cut it into square pieces.

Step 2: soak the moldy dried vegetables, change the water several times and dry them.

Step 3: pour oil into the pot and fry the pork. The oil will splash. You can cover the pot to prevent scalding. Pay attention to the heat. If you want to open the pot to see the degree of frying, you can turn down the heat until the pork is slightly yellow.

Step 4: add soy sauce color, add filtered water after the mold dried vegetables. Then add the dried chilli, rock sugar and water, boil over high heat for 10 minutes, pour into the pressure cooker, add some June fresh soy sauce, blow for 10 minutes, then blow over low heat for 15 minutes.

Materials required:

Mouldy dried vegetables: 2.5 Jin

Pork: 1 jin

Dried pepper: 3

Old style: moderate

Soy sauce: right amount

June fresh soy sauce: right amount

Rock sugar: right amount

Note: this dish is really delicious. It's the key to choose a good moldy dry dish. I remember eating this dish brought by my classmates when I was a child. I miss it all the time. Today, I also make this taste. I'm so happy.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Mei Gan Cai Kou Rou