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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

Production steps:

Step 1: wash the pork and soak it in cold water for two hours to remove the blood; soak the dried vegetables in advance to remove the impurities and soften them for standby

Step 2: add cold water, ginger slices, cooking wine, dried pepper, salt and streaky pork to the pot and cook until well done. Remove (salt should be put when it is quickly out of the pot)

Step 3: apply soy sauce on the surface of meat skin, color and cool

Step 4: take the oil pan and fry the pork skin until wrinkled

Step 5: add oil in the pot, stir fry dried vegetables, add proper amount of soy sauce, stir fry for about two minutes, set aside

Step 6: cut the pork into large slices and put them into the bowl in turn

Step 7: add soy sauce, ginger slices with soy sauce, chives, chili powder (you don't need to put them, because I like spicy, so I put more). Because the dried plum vegetables have salty taste, you don't need to add salt

Step 8: add the fried dried vegetables and steam for one and a half hours

Step 9: turn the steamed meat upside down on the plate

Materials required:

Streaky pork: moderate

Dried plum vegetables: right amount

Chives: right amount

Soy sauce: right amount

Soy sauce: moderate

Ginger: right amount

Dry pepper: right amount

Chili powder: appropriate amount

Cooking wine: moderate

Note: cooking meat soup can be used to hot pot, throw away waste

Production difficulty: unknown

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mei Cai Kou Rou