Sichuan style salted pork with white plum
Introduction:
"I like to eat preserved pork with plum vegetables, but I only do it once a year for the Chinese new year, because I still find it troublesome. Personally, I think this is the most successful one I have ever done, regardless of color or taste. Meicai is very important in this dish. My uncle pickled it in his own house. It uses Sichuan green vegetable leaves. It's tender and takes a long time to pickle. It's very tasty. It's not available in supermarkets and it's not delicious. If you don't have it, just use Yibin sprouts. It seems that there is no need to write about the cooking process. There are a lot of introductions on the Internet, but I didn't use a pressure cooker. I steamed it naturally and it lasted more than 2 hours. "
Production steps:
Materials required:
Streaky pork: moderate
Salt dishes: moderate
Old style: moderate
Soy sauce: moderate
Rock sugar: right amount
Ginger: right amount
Scallion: right amount
matters needing attention:
Production difficulty: Advanced
Process: steaming
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Chuan Wei Xian Shao Bai Mei Cai Kou Rou
Sichuan style salted pork with white plum
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