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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

Production steps:

Step 1: put enough water in the pot, add pork, pepper and ginger slices, add a little cooking wine, and cook for 20 minutes.

Step 2: soak dried plum vegetables overnight, wash and cut off.

Step 3: control the water of the cooked meat and fry it in the oil pan.

Step 4: fry the meat until golden brown.

Step 5: add soy sauce, salt, sugar and chicken essence into the bowl and set aside.

Step 6: put oil in the pot, add dried red pepper, ginger and garlic, stir fry until fragrant, pour in plum vegetables, add salt, sugar and chicken essence, stir fry for a while, turn off the heat and set aside.

Step 7: cut the chilled meat into pieces evenly, pour in the soup, so that each piece of meat can be evenly colored

Step 8: spread the meat evenly at the bottom of the bowl.

Step 9: pour the fried plum vegetables on the meat slices.

Step 10: lay a layer of sliced meat on top of the plum vegetables. Steam in a pressure cooker for 30 minutes.

Step 11: after steaming, put it on the plate.

Materials required:

Streaky pork: moderate

Dried plum vegetables: right amount

Ginger slices: right amount

Garlic slices: appropriate amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Dry red pepper: right amount

Old style: moderate

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: when frying meat, cover the pan to avoid being burned by the oil.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Mei Cai Kou Rou