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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"The meat is soft and rotten, fat but not greasy, and the plum vegetables are rich and fragrant. When you chew a piece of plum dish and your mouth is full of juice, you don't feel fat. Plum vegetables absorb oil, and pork will bring the fragrance of plum vegetables. The combination of plum vegetables and fat pork is just right. "

Production steps:

Step 1: blanch the pork in boiling water, remove the floating end, add green onion, ginger and cooking wine, and cook for 20 minutes.

Step 2: after fishing out, evenly spread soy sauce on several sides, marinate with a little cooking wine for 15 minutes.

Step 3: put a little oil in the pan and fry the pickled pork skin down.

Step 4: fry until it's as shown in the picture. Slice and chop as you like.

Step 5: cut the pork and yard it in a big bowl. (my finished picture is sliced. Please forgive me for forgetting to take a picture.)

Step 6: soak dried salted plum vegetables in warm water, soak 2 hours in advance, and wash thoroughly. Heat the oil, stir fry the star anise, take out, add onion, ginger, garlic, dried pepper, cooking wine, sugar, soy sauce, plum vegetables and stir fry.

Step 7: stir fry until delicious.

Step 8: pour on the pork, steam in the pan, steam over high heat, steam over low heat for 1.5 hours.

Step 9: after steaming, buckle up the plate and turn the meat over.

Step 10: return the soup to the pot, thicken it, pour it on the meat, and the finished product is out of the oven.

Materials required:

Mei Cai: one tree

Streaky pork: 600g

Oil: right amount

Cooking wine: moderate

Scallion: right amount

Dried pepper: how many

Soy sauce: right amount

Sugar: right amount

Salt: right amount

Star anise: right amount

Ginger: right amount

Garlic: right amount

Note: dried plum vegetables must be soaked thoroughly, otherwise the taste is hard.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mei Cai Kou Rou