How to eat preserved pork with plum vegetables(mei cai kou rou chi fa lian xin kou rou )

How to eat preserved pork with plum vegetables

Introduction:

Production steps:

Step 1: Materials

Step 2: Ingredients: chopped green onion, ginger and garlic, chopped brown sugar and dried pepper

Step 3: wash and soak dried plum vegetables

Step 4: pickled plum vegetables, chopped, add salt, ginger, garlic, soy sauce, chicken essence, pepper, dry pepper, pepper, proper amount of cooking oil, mix well and set aside

Step 5: wash the streaky pork and blanch it in boiling water until there is no blood, then remove and control the water

Step 6: wash lotus seeds and soak hair

Step 7: add proper amount of cooking wine into the pork, and apply evenly

Step 8: after three minutes into the soy sauce, daub evenly

Step 9: Apply evenly into the soy sauce

Step 10: after five minutes, add the chopped brown sugar and spread evenly

Step 11: let it stand for two minutes

Step 12: add proper amount of oil into the pan, heat 30% to the pork, and then cut it over medium heat until it turns yellow on all sides

Step 13: take out the oil control, hehe, it's a little over fried

Step 14: let cool and slice

Step 15: roll up the sliced meat and put it into the lotus seed. Put it in the steaming bowl with the skin down. After finishing, pour the sauce mixed with salt, soy sauce, soy sauce and pepper evenly

Step 16: put the pickled plum vegetables on top and press them tightly

Step 17: into the voltage pot, adjust the time for 50 minutes, wait for automatic gas, take out, turn over with the plate OK

Step 18: finished product

Step 19: This is the traditional preserved pork with plum vegetables

Materials required:

Streaky pork: moderate

Dried plum vegetables: right amount

Lotus seed: right amount

Salt: right amount

Ginger and garlic: right amount

Soy sauce: moderate

Old style: moderate

Brown sugar: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Pepper: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Note: I use an electric pressure cooker, so it's OK in 50 minutes. Be careful when frying meat. Use the lid to block it, or the oil will fly to my face

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Mei Cai Kou Rou Chi Fa Lian Xin Kou Rou