Steamed Pork with Preserved Vegetable in Casserole(mei cai kou rou bao )

Steamed Pork with Preserved Vegetable in Casserole

Introduction:

"The plum dish with meat is delicious. Combined with the first-class pork, it is oily and smooth, fat but not greasy. It's a very good delicacy!"

Production steps:

Step 1: get the materials ready. Meicai, streaky pork.

Step 2: add water to the pot and cook the pork until you can fork it in with chopsticks.

Step 3: cut the cooked meat into evenly sliced pieces, add soy sauce, soy sauce and salt respectively, and marinate for half an hour.

Step 4: add a small amount of oil to heat the pot, squeeze the soaked plum vegetables to dry, and add them to the pot to fry.

Step 5: add sugar, salt and marinated soy sauce to boil (try salty and sweet at the moment)

Step 6: place the meat slices in a large bowl, and then spread the fried plum vegetables on the top of the meat.

Step 7: fill the pressure cooker with water, put the preserved meat in the lid and bring it to a boil, then remove it from the pot after 20 minutes.

Step 8: turn the steamed preserved meat upside down in another bowl.

Materials required:

Pork: 500g

Dried plum vegetables: 150g

Raw soy sauce: 4 teaspoons

Old style: 4 teaspoons

Sugar: 3 teaspoons

Appropriate amount of salt: appropriate amount

Note: Tips: the amount of sugar depends on personal taste. There is no pressure cooker to use. Steam for about 45 minutes. The plum vegetables should be washed with water in advance and squeezed dry.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Mei Cai Kou Rou Bao