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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"The first season of China on the tip of the tongue" and "the taste of time" contain the introduction of plum dishes, among which the most representative is the steamed pork with plum dishes. Meicai is a traditional specialty of Huizhou. It is golden in color, fragrant, sweet and refreshing, neither cold nor dry, neither wet nor hot. It is said that it is well-known as "three treasures of Huizhou" along with "salt baked chicken and fermented tofu". Huizhou people call it Shaobai, which has many names due to different regions. It is characterized by red and bright sauce, thick and delicious soup, smooth and mellow meat, fat but not greasy, and soft, rotten and mellow food. "

Production steps:

Materials required:

Dried plum vegetables: right amount

Streaky pork: moderate

Scallion: right amount

Cooking wine: moderate

Ginger: right amount

Star anise: right amount

Salt: right amount

Sugar: right amount

Old style: moderate

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Cai Kou Rou