Preserved vegetable roast meat(mei gan cai shao rou )

Preserved vegetable roast meat

Introduction:

"Although this dish looks ugly, its strong fragrance is very attractive. It's delicious and delicious. It's very appetizing!"

Production steps:

Step 1: dried plum vegetables

Step 2: soak dried plum vegetables in hot water for hair swelling.

Step 3: then, wash the soaked dried vegetables repeatedly, remove the sediment, and screw them dry for use

Step 4: heat the frying spoon, add a little oil to the pork and stir fry.

Step 5: stir fry the meat until golden yellow, then add dry pepper and a little soy sauce.

Step 6: stir fry the fragrance

Step 7: stir fry the dried vegetables evenly, and then add boiling water full of dried vegetables

Step 8: cover the pot and bring to a boil over high heat. Turn to medium heat and simmer for 40 minutes.

Step 9: stew the meat for 40 minutes, collect the juice with high heat, then sprinkle a little salt and chicken essence for seasoning, stir well. After the soup is collected, it can be taken out of the pot.

Step 10: the characteristics of this dish: the meat is bright red, the plum is brown, the aroma is strong, the meat is soft and rotten, salty and delicious, and the taste is strange and fragrant.

Materials required:

Dried vegetables: 100g

Pork: 500g

Dry pepper: right amount

Salt: right amount

Old style: moderate

Soy sauce: moderate

MSG: right amount

Note: 1, pork to choose fresh to taste, meat to be cut evenly, the size of mahjong brand. 2. After soaking, the dried vegetables should be cleaned repeatedly until there is no sediment and salty taste. 3. The time of stewing depends on the tenderness of the meat. The tender pork can be stewed for 40 minutes.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Mei Gan Cai Shao Rou