Braised pork with dried vegetables(mei gan cai shao wu hua rou )

Braised pork with dried vegetables

Introduction:

"It's a very real Hakka dish. It doesn't have much fancy foil and embellishment, but it is famous at home and abroad for its unique farmhouse flavor. Mustard moss was the main dry vegetable. At the end of autumn and the beginning of winter, mustard is pickled by drying its crisp and sweet flower moss. Dried plum vegetables have the therapeutic effect of "relieving heat, cleaning viscera, eliminating accumulated food, treating cough, generating fluid and appetizing". Shaoxing Meigan is the most famous. Dried plum vegetables can be boiled, stewed and steamed. There are many ways to eat them, but I think it's the best way to cook pork with dried plum vegetables. The fresh flavor of dried plum vegetables is more and more inflated after inhaling the fat of streaky pork, while the fatness of streaky pork is obediently impressed by the saltiness of dried plum vegetables. It seems that the best lovers and spouses not only need to have a good heart, but also need to learn from each other sometimes! The whole dish is salty and sweet, delicious, and the bamboo shoots are fresh and tender. You should know that the bamboo shoots are not fuel-efficient lamps! The bamboo stick can make you feel more shameful! Smile can make you younger. Joking, joking! Bring the food between talking and laughing

Production steps:

Step 1: cut the pork into pieces. Peel, wash and cut the bamboo shoots into small pieces.

Step 2: half a bag of dried plum vegetables.

Step 3: soak in cold water for about ten minutes to remove salt. Wash each piece carefully.

Step 4: soak in cold water for about ten minutes to remove salt. Open the leaves and wash them carefully.

Step 5: cut short.

Step 6: heat the pan for three layers without adding oil.

Step 7: directly pour in the pork, deep fry until the surface is slightly yellow, open a small fire and continue to fry for a while, so that the oil is fried out.

Step 8: put the pork in the pot into the bowl. Add dried plum and stir fry until fragrant.

Step 9: pour out the dried plum vegetables again, change into pork, add cold water, bring salt, star anise, tsaokuo, Zanthoxylum, small dried red pepper to a boil, pour in the braised juice (a little more), simmer for 1.5 hours.

Step 10: let the water in the pot dry quickly, add dried vegetables and fresh bamboo shoots, and continue to cook. Cook while frying. After about ten minutes, collect the juice and pour in sesame oil. Ready to eat.

Materials required:

Streaky pork: moderate

Dried plum vegetables: right amount

Fresh bamboo shoots: appropriate amount

Star anise: 1

1 fruit

Dried peppers: 2

Ginger: 2 tablets

Zanthoxylum bungeanum: 20

Salt: right amount

Braised juice: right amount

Note: frying oil in the pot can reduce the oil consumption. At the same time, stir frying dried vegetables with fried oil will increase the freshness of vegetables. Those who like to eat sweetness can add sugar or rock sugar, and the color will be better. But because I don't like to eat too sweet, I didn't add sugar or rock sugar, because the stewed sauce has sweet taste.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Mei Gan Cai Shao Wu Hua Rou