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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

Production steps:

Affirmative: first step: add the ginger and the right amount of Baijiu into the cold water.

Step 2: boil over high heat, remove the foam, and then turn to low heat;

Step 3: cook until chopsticks are easy to insert, turn off the fire, take out and soak in cold water;

Step 4: after cooling, control the moisture on the kitchen paper towel; stir fry;

Step 5: heat the pan, add the right amount of oil, and put the pork skin down into it to fry;

Step 6: until the skin of streaky pork is deep fried until golden;

Step 7: take it out again and soak it in cold water;

Step 8: heat up the pan, add a little oil, and stir fry large pieces of onion and ginger;

Step 9: after frying out the fragrance, add the pickled dried vegetables and continue to stir fry;

Step 10: add a little salt and sugar to taste, stir fry evenly;

Step 11: Sheng into a bowl, pick out the ginger onion;

Step 12: cut the chilled pork into thin and thick slices;

Step 13: put it into a bowl, then add some salt, Sufu juice, soy sauce, cooking wine and sugar;

Step 14: marinate evenly for more than one hour, stack the marinated meat at the bottom of the bowl,

Step 15: cover it with fried dried plum vegetables;

Step 16: turn the dish into a plate, steam in the pressure cooker and steam over low heat for 25 minutes;

Step 17: take it out and turn it upside down;

Step 18: finally, sprinkle some shallot powder on the surface, so that the attractive new year's dish "plum dish with meat" is completed.

Materials required:

Pork: 1 piece

Dried vegetables: 1 small bowl

Sufu juice: right amount

Scallion: right amount

Soy sauce: moderate

Baijiu: moderate amount

Sugar: right amount

Oil salt: right amount

Ginger: right amount

Caution: 1. Baijiu should choose the five layers of fat and thin intermixture, cold water pot, add liquor and ginger slices to help remove fishy smell, and remove the froth when boiling. So the soup of cooking meat can be used as other ingredients for cooking. Cooked meat chopsticks will be easily inserted into the fish, and then be soaked in cold water after being picked up. When the fry is fried under 2. pieces of pork, the moisture must be controlled first, and the skin should be placed downward. Put it into the oil pan; when frying the meat, it's better to cover the pan to avoid oil splashing; when frying until the skin is golden, take it out and soak it in cold water again, so as to remove the grease and the surface, which is easy to form tiger skin; 3. In order to slice the pork more easily, put it into the refrigerator to cool and set before cutting; add appropriate amount of onion and ginger, Sufu juice, soy sauce, salt, cooking wine and sugar to the cut pork slices Marinate for more than an hour before the meat is ready; 4. Soak the dried vegetables three hours in advance, then stir fry them, add some salt and sugar; cut the sauteed onion and ginger into large pieces for easy selection; 5. Spread a layer of streaky pork slices in a small bowl, and then add the fried dried vegetables on the top; put a plate on the top when steaming in the pot to avoid water vapor Enter; after steaming, take it out and turn it upside down. It's better to sprinkle some scallion flowers.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Cai Kou Rou