Stewed pork with dried vegetables(mei gan cai dun rou )

Stewed pork with dried vegetables

Introduction:

"Dried plum vegetables have unique fragrance and delicious taste. You can see them at all banquets."

Production steps:

Step 1: prepare the ingredients first.

Step 2: soak dried plum vegetables in cold water for 30 minutes.

Step 3: after cleaning the pig, put it into cold water and open fire. When the water boils, remove it.

Step 4: cut into pieces about 6 mm thick.

Step 5: re-enter the boiling water to make water.

Step 6: take out the spare.

Step 7: cool the oil in a hot pan.

Step 8: first put the skin of the meat down into the oil pan and deep fry it.

Step 9: when the skin of the meat is slightly yellow, part of the fat comes out of the fat, and then the whole piece of meat is fried to be slightly yellow.

Step 10: after frying the meat, pour out the excess oil and put in a proper amount of rock sugar.

Step 11: after the rock sugar is completely melted, add an appropriate amount of boiling water.

Step 12: add the pickled dried plum vegetables and bring to a boil to collect the juice.

Step 13: after the soup is finished, you can add the oyster sauce out of the pot to see if the color is very attractive.

Materials required:

Pork hind leg: 250g

Dried vegetables: 50g

Rock sugar: right amount

Oyster sauce: right amount

Peanut oil: right amount

Note: 1. If you want to be more fragrant and glutinous, you can steam it for another 30 minutes for better taste. 2. Dried plum vegetables are high in salt and need no more salt. 3. Rock sugar can be added more, sweet taste is more delicious.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Mei Gan Cai Dun Rou