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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"The main reason for this meat is that it is fat but not greasy, soft and not rotten. It tastes soft, waxy and sweet. After eating it, you will eat two more pieces unconsciously. Dried plum vegetables absorb the fat of streaky pork. Streaky pork enjoys the flavor of dishes. The combination of the two is very wonderful. Today, some peanuts are added. The taste is more hierarchical. The most important thing is that the preserved meat with preserved vegetables is free of frying

Production steps:

Step 1: pork, dried vegetables, peanuts, soy sauce, soy sauce, sugar, sufu, cooking wine

Step 2: wash the pork and put it in the pot for about 15 minutes.

Step 3: pick up the pork that has been cooked for 15 minutes.

Step 4: let go of smoke, soy sauce, sufu, sugar, cooking wine in a clean pot. Soy sauce is easy to color, Sufu or nanru are OK, cooking wine can make meat easy to boil, but also more fragrant.

Step 5: put the cooked pork into the pot with sauce and turn it over. Dip the sauce on both sides evenly. Skin down.

Step 6: especially the skin side, try to fry and color, so that the color will be better. You don't need to fry it for a long time to stain it.

Step 7: the skin can be stained and sliced. After boiling for 15 minutes and frying a little, the pork is just soft and hard. It's very good. You can cut as thin as you want.

Step 8: put the cut pork skin on the plate. Wait for the turn of the dish.

Step 9: soak the dried vegetables in advance, so that it is easy to wash away the sand and dust, wash and chop them.

Step 10: put the chopped vegetables into the frying pan, add some seasoning and stir fry evenly

Step 11: stir fry the dried vegetables and spread them on the pork.

Step 12: steam in a boiling water pan over low heat.

Step 13: steam for 30 minutes, turn off the heat and take it out.

Step 14: steam the meat and strain out the juice.

Step 15: pour part of the filtered juice into the pot to cook, and put a spoonful of raw powder into the other part to mix well.

Step 16: pour the cornstarch juice into the pot and turn on the heat.

Step 17: pour the sauce over the dried pork. It's done.

Step 18: Braised Pork with preserved vegetables.

Materials required:

Pork with skin: 400g

Dried plum vegetables: 4-5

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Cooking wine: moderate

Sufu: moderate amount

Note: when cooking sauce, you can put some soy sauce sugar to taste. Cooking wine: can be any wine. Or vinegar. The aim is to make the meat easy to cook. You can use sufu, nanru or Zhuhou sauce

Production difficulty: simple

Craft: Skills

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Cai Kou Rou