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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"Beijing's characteristic meat shops are doing very well these days, and the time-honored soy sauce meat is also selling very fast. People here are really particular about it. When the solar term comes, they are busy adjusting their diet. As the old people say, "it's time to stick autumn fat", ha ha! All do not know, autumn fat paste too much, blood lipids and blood sugar will also paste high, ha ha, all strange diseases are mouth noisy! Do as the Romans do, we also paste autumn fat, then do a "plum dish meat" means it! I've done it in my diary before, but I'm not going to talk about it today. The family version of "Mei Cai Suan Rou" is as follows

Production steps:

Step 1: soak dried plum vegetables in water for four to five hours and wash.

Step 2: cool the meat recipe in an underwater pot, boil it for 5 minutes and take it out.

Step 3: control the water content of the meat, put a little oil in the pot, and fry the meat again.

Step 4: fry until the skin is golden and remove.

Step 5: put the oil in the pan, add star anise, cinnamon, rock sugar, scallion, ginger, stir fry, stir fry until fragrant, pour in the soaked dried vegetables, stir fry for two minutes, then cook in Shaojiu, stir fry well.

Step 6: pour in the right amount of soy sauce, then stir in the oyster sauce, and then add the right amount of water to boil.

Step 7: after collecting the juice of dried plum vegetables, pick out the onion, ginger, star anise and cinnamon.

Step 8: but then pour out the fried dried vegetables.

Step 9: cut the meat into large pieces, then put it into the container skin down.

Step 10: spread the fried dried vegetables on the top and steam for one hour.

Step 11: after steaming, decant the soup into the pot and put the meat on the plate.

Step 12: thicken the decantered soup with starch, then pour it on the meat, decorate the meat and serve it. ，。

Materials required:

Pork recipe: 400g

Dried vegetables: 40g

Shaojiu: 25g

Soy sauce: 20g

Oyster sauce: 20g

Star anise: 2 pieces

Cinnamon: 2G

Scallion: 25g

Ginger slices: 15g

Rock sugar: 20g

Cooking oil: proper amount

Starch: a little

It is simple, salty and sweet, and has strong flavor. Warm tips: 1. After the meat is cooked, it is usually smeared with red koji or soy sauce in the hotel, and then fried again, but it is not necessary to make it at home. It can be processed by dry frying or fire roasting. On the one hand, it is economical, and on the other hand, there won't be a lot of oil smoke. As long as the skin of the meat is fried or roasted until golden, the effect and taste are the same. 2. At present, dried dried dried vegetables are sold in the market without salt. Whether it is salty or light, it must be soaked and cleaned before use, and then roasted and stewed. Only when the dried vegetables are roasted and fragrant, can the meat be delicious. Some friends just pour some flavored juice on the meat, and then sprinkle it with dried plum vegetables for steaming. This way, the taste will be much worse. This kind of home-made "Mei Cai Suan Rou" with big stir fry spoon is ready. Its taste is not inferior to the restaurant's practice, the taste is quite good! For your reference!

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Cai Kou Rou