Stewed pork with plum vegetables(fan zao yang zhi mei cai men rou )

Stewed pork with plum vegetables

Introduction:

"This dish comes from my favorite plum dish, minced meat, but the method of minced meat is too complicated. I simplified the processing of meat, and it's still delicious. Its taste: the meat is soft, waxy, fragrant and smooth. The plum vegetables absorb the oil and juice of the meat and become full. Besides the dry aroma, they are even more smooth. The order of eating is: first a mouthful of meat, then a mouthful of rice. After feeling the smooth combination of rice and meat, then a mouthful of Meicai. It's very fragrant, delicious and not greasy. It's a great love of meat addicts. Now it's autumn and you can warm your stomach and stick autumn fat. I don't know when I began to make meat dishes, but I fell in love with putting vinegar. As long as a little, it can be fresh, but it's not sour, so I never put MSG in my family. Vinegar to put vinegar, other vinegar flavor is relatively strong, this dish I also added a little vinegar, to go greasy

Production steps:

Step 1: buy plum vegetables and soak them in water for one hour to dilute the salt. I just bought a lot of salt

Step 2: wash the pork and cut it into small pieces

Step 3: blanch the pork in the water. If it's too troublesome, you don't need this step

Step 4: prepare onion, ginger, star anise, dried pepper and rock sugar for use. Separate the scallion white and the scallion leaf, put the scallion white first, then put the scallion leaf

Step 5: start to fry sugar color, add a little water, put in rock sugar, low heat boiling

Step 6: after the saccharification, big bubbles will appear and then small bubbles will appear. The color is light brown. Don't overdo it. It's not good to paste it

Step 7: pour in the fried pork and stir fry the oil until both sides are golden. Pour out the fried pork. Otherwise, there will be a lot of oil and it will be too greasy

Step 8: pour in scallion, ginger, star anise and dried pepper, stir fry until fragrant, add wine and raw, stir fry well

Step 9: pour in the mustard and scallion leaves, stir well, add a little salt

Step 10: stir well and then set it on a plate for steaming

Step 11: steam for 1.5 hours until the meat is soft and rotten. You can also press it in a pressure cooker for 1 hour

Step 12: after steaming, put the bowl back on the plate, pour out the water and thicken to make the color brighter

Materials required:

Pork: 450g

Plum dish: 350g

Scallion: 3

Ginger: 3 tablets

Star anise: 1

Dried pepper: 2

Rock sugar: 10g

Salt: a spoonful

Raw soy sauce: a spoonful

Vinegar: a few drops

Raw meal: 1 spoonful

Note: 1, the fried sugar color to be very patient, had better break the rock sugar, let him dissolve faster. I've failed. I'll do it again. 2. In order to make the meat soft and glutinous, it's OK to press it in a pressure cooker for one hour. 3. Put a few drops of vinegar to make the meat less greasy

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Fan Zao Yang Zhi Mei Cai Men Rou