Hakka steamed pork with plum vegetables(ke jia mei cai kou rou )

Hakka steamed pork with plum vegetables

Introduction:

Production steps:

Step 1: a large piece of streaky pork, skin scraped clean

Step 2: Boil the soup thoroughly and take it out

Step 3: apply honey and soy sauce while it's hot. Add a little salt until half an hour to taste.

Step 4: heat up the pan, pour in the clear oil, heat it to 80% heat, put the pork skin down into the pan, and deep fry until it turns dark red,

Step 5: turn over the meat again.

Step 6: remove and cool.

Step 7: put it down on the cutting board and cut it into pieces,

Step 8: for more delicious, deep fry the cut pork on the two sides.

Step 9: take it out. Pour some soy sauce on it. Can put pickles on the pot, I want to make it more delicious and fragrant, soak for three hours. Some people like to spend a day,

Step 10: take a little oil from the oil pan, add a few garlic, stir fry the pickles, add soy sauce and sugar. Turn down the heat and fry. Put the streaky pork into it and fry it for a few times

Step 11: place the pork skin at the bottom and arrange them one by one. Put the pickles on the top and steam for half an hour. Also put the pressure cooker on it for 15 minutes.

Step 12: steam well, take it out and put it on the plate.

Materials required:

Pork: a big piece

Meicai: moderate

Sugar: 1 tbsp

Tianchengyiweixian soy sauce: right amount

Note: this dish is characterized by: rotten meat flavor, salty taste slightly sweet, fat but not greasy.

Production difficulty: Advanced

Process: steaming

Production time: one day

Taste: salty and sweet

Chinese PinYin : Ke Jia Mei Cai Kou Rou