Braised pork with Sichuan style Meicai(chuan wei mei cai kou rou xian shao bai )

Braised pork with Sichuan style Meicai

Introduction:

Production steps:

Step 1: prepare all materials.

Step 2: wash the dried vegetables and soak them in water overnight.

Step 3: cut 3 red peppers, 1 scallion, 2 slices of ginger and 1 clove of garlic.

Step 4: cut the pork into pieces.

Step 5: put the pork into the pot, add water and cooking wine, then add star anise and the remaining ginger slices, garlic and scallion. Bring to a boil and turn to low heat for 20 minutes.

Step 6: pick up the pork and let it dry.

Step 7: Brush soy sauce on the skin of streaky pork and continue to dry.

Step 8: add oil to the pan, heat the oil pan over high fire, add pork, skin down, turn to medium and low fire.

Step 9: quickly cover the pan and deep fry until the skin is bubbling.

Step 10: after frying the pork, soak it in ice water for one to two hours.

Step 11: after soaking, take out the streaky pork and cut it into thick slices.

Step 12: mix soy sauce, soy sauce, oyster sauce, sugar, salt and cooking wine into sauce.

Step 13: dip the pork into sauce.

Step 14: store in a clean bowl.

Step 15: rinse the dried vegetables, screw them dry and cut them.

Step 16: add a little rapeseed oil into the pot, heat it over low heat, add onion, ginger, garlic and some pepper, stir fry.

Step 17: change the heat, add the dried vegetables and the remaining pepper, stir fry, pour in the remaining sauce, stir well.

Step 18: place the fried dried plum on the top and side of the pork and steam for 1 hour. After steaming, put it in another bowl.

Materials required:

Pork: 580g

Dried vegetables: 225g

Red pepper: 3

Ginger: 5 slices

Garlic: 3 cloves

Star anise: 1

Scallion: 2

Cooking wine: 2 tbsp

Soy sauce: 2 tbsp

Old style: 1 teaspoon

Oyster sauce: 1 teaspoon

Sugar: 1 teaspoon

Salt: right amount

Rapeseed oil: a little

Note: 1. I use sweet plum dried vegetables in Huizhou. You can use Salted Plum dried vegetables or Shaoxing plum dried vegetables, then adjust the amount of salt, and the taste will be a little different. 2. When frying pork, the oil will splash everywhere, so put the meat quickly and cover the pot quickly. Or you'll get hurt. 3. When frying pork, open the lid of the pot from time to time to observe whether the skin of pork is paste. It must be deep fried until the skin of the meat blisters, and the finished product will have wrinkles. 4. Soaking the fried pork in ice water can make the skin wrinkle of the finished product more obvious, and it will be easier to operate when cutting the thick slice of pork. You can also cut thick slices without soaking. 5. The red pepper I used is very hot, so I only put part of the frying pan. Like to eat more spicy, you can put all the chili powder into the frying pan.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Chuan Wei Mei Cai Kou Rou Xian Shao Bai