Braised pork with preserved vegetables(mei gan cai hong shao rou )

Braised pork with preserved vegetables

Introduction:

"Meigan dish is a gift from a friend in Shaoxing, Zhejiang Province. She said her mother made it herself. It's really good. It's super tender."

Production steps:

Step 1: soak dried plum vegetables in water for half an hour and then wash them.

Step 2: cut the pork into pieces

Step 3: put the pork into the pot in cold water, remove the pork and wash it

Step 4: seasoning

Step 5: pour a little oil into the pot. When the oil temperature is 5 minutes, pour in star anise and ginger slices and saute until fragrant.

Step 6: pour the pork in again and add cooking wine after fragrant

Step 7: add 2 spoons of soy sauce and 2 spoons of soy sauce

Step 8: pour in the dried vegetables and stir well

Step 9: after that, add boiling water, add shallots, and level the water with the food

Step 10: cover with a large fire and turn to medium fire for 45 minutes

Step 11: add appropriate amount of sugar to taste, stir fry evenly and then turn off

Materials required:

Pork: 500g

Dried vegetables: 100g

Oil: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Star anise: right amount

Ginger slices: appropriate amount

Shallot: moderate

Sugar: right amount

Attention: the dried vegetables should be rinsed repeatedly, and the water should be squeezed dry every time. If the washing is not clean, it has sour taste. There is no need to add chicken essence to the stewed meat. I like the original sauce. With soy sauce and soy sauce, there is no need to add salt.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Gan Cai Hong Shao Rou