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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"Winter is coming, please put on autumn fat! Annie likes to eat the plum dish and pork I made. She praises me that I'm better than the restaurant. Let's share it with you. "

Production steps:

Step 1: skin streaky pork is three percent fat and seven percent thin, so the selection of ingredients is very important.

Step 2: soak the dried vegetables in cold water the night before. There are bamboo shoots in the dishes. The taste is better!

Step 3: scallion, ginger, large amount of material.

Step 4: put the pork in cold water and cook it for 10 minutes. There is no blood oozing after the chopsticks are inserted, indicating that the pork has been cooked thoroughly.

Step 5: touch some honey on the skin of the meat, fry it in oil for two minutes, fry it on all sides, red skin sauce is better.

Step 6: stir fry the dried vegetables in the pot, add salt and sugar to taste, add water and cook for two minutes.

Step 7: cut pork into large pieces and stack them in a big bowl.

Step 8: add the fried dried vegetables with green onion, ginger and soy sauce.

Step 9: add enough water and steam for at least one hour.

Step 10: pick out the onion, ginger and large ingredients, decant the juice in the dish, put it in the frying pan and add starch.

Step 11: put the meat in the bowl upside down on the plate and add the juice with water and starch. It's very attractive!

Materials required:

Pork: 500g

Dried vegetables: 200g

Scallion: right amount

Ginger: right amount

Salt: right amount

Sugar: right amount

Large material: moderate amount

Starch: appropriate amount

Note: steaming for a long time, the fat in the streaky pork infiltrates into the dried vegetables, so that the spicy meat is not greasy.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mei Cai Kou Rou