A delicious traditional dish for new year's Eve dinner(nian ye fan hao chi de chuan tong cai mei cai kou rou )

A delicious traditional dish for new year's Eve dinner

Introduction:

"Everyone has his own story, so does every dish! Ha ha, first of all, let's talk about the origin of Meicai braised pork! Meicai is a traditional Hakka specialty. It is golden in color, fragrant, sweet and refreshing, neither cold nor dry, neither wet nor hot. It has long been known as "Zhengqi" dish. It is said that it is also known as the three treasures of Hakka along with salt baked chicken and fermented tofu. It is also said that there is a beautiful legend about "plum dish with meat". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn cooking skills. After the two chefs returned to Huizhou, Su Dongpo asked them to imitate the "Dongpo with meat" of Hangzhou West Lake and make "plum dish with meat". It was delicious, refreshing and not boring, and was deeply welcomed by the majority of Huizhou citizens Welcome, for a while, became a delicious dish at Huizhou banquet. "

Production steps:

Step 1: raw materials: streaky pork, plum vegetables, soy sauce, honey, scallion, ginger, dried pepper, five spice powder.

Step 2: soak the meat in water for half an hour, add one teaspoon of soy sauce and two teaspoons of honey, brush on the surface of the meat, marinate for half an hour.

Step 3: pickle the dried plum vegetables, wash them, and chop them. Chop ginger and green onion, chop chili and set aside. Use kitchen paper to suck off the surface water of the cured meat, fry until the surface is golden.

Step 4: heat the oil, put in the onion, ginger and pepper, and bake.

Step 5: add dried plum vegetables, a spoonful of soy sauce, salt, five spice powder, cooking wine, a little water, and boil the water.

Step 6: cut the fried meat according to personal preference and place it at the bottom of the plate.

Step 7: spread the fried plum vegetables on the meat and steam them in the steamer for 20 minutes

Step 8: turn the steamed preserved meat upside down in the disc. to be finished!

Materials required:

Pork: 500

Meicai: 80g

Honey: · 100g

Chives: 50g

Ginger: 15g

Dried pepper: 10g

Five spice powder: 10g

Star anise: 4

Note: good to eat! Mm love to eat to pay attention to Oh! If you eat too much, you will have meat! Nutrients: calories (6526.37 kcal), protein (119.50 g), fat (642.62 g), carbohydrate (108.26 g), dietary fiber (42.68 g), vitamin A (328.15 μ g), carotene (1369.00 μ g), thiamine (0.92 mg), riboflavin (1.05 mg), nicotinic acid (25.37 mg), vitamin C (0.55 mg), vitamin E (45.95 mg) and calcium (2406.72 mg) The diet is similar to pork ribs in that it is composed of three parts: Mg, phosphorus (1177.38 mg), sodium (9155.94 mg), magnesium (616.66 mg), iron (73.45 mg), zinc (19.89 mg), selenium (42.21 μ g), copper (1.46 mg), manganese (15.35 mg), potassium (3692.10 mg), iodine (0.44 μ g), vitamin B6 (0.08 mg), pantothenic acid (0.04 mg), folic acid (10.08 μ g) and cholesterol (1090.00 mg) Meat (pork): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. Plum dishes: Plum dishes should not be eaten with mutton, otherwise it will cause chest tightness. Starch (broad bean): broad bean should not be eaten with snail.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Nian Ye Fan Hao Chi De Chuan Tong Cai Mei Cai Kou Rou