Braised pork with double winter plum(shuang dong mei cai kou rou )

Braised pork with double winter plum

Introduction:

It is said that there is also a beautiful legend about "meigancai surou". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn how to cook. After the two chefs returned to Huizhou, Su Dongpo asked them to imitate the "Dongpo surou" of Hangzhou West Lake and make "Meicai surou" from Meicai. It was delicious, refreshing but not boring, and deeply loved by the people Welcome, for a while, to be a delicious dish. Today, we use dried plum vegetables to make a delicious food suitable for winter consumption, which is called "double winter plum vegetables with meat". (Shuangdong is mushroom and bamboo shoot, also known as Lentinus edodes.) Is also a very beautiful festival "hard" dishes, with a "pagoda" shape, the festival when the end of the table, it is very popular Oh! If you're worried that your knife is not good enough, you can use sliced ones. They taste the same. They can be spread at the bottom of the bowl and steamed upside down. They're also very beautiful. "

Production steps:

Materials required:

Pork recipe: moderate amount

Mushroom: right amount

Winter bamboo shoots: moderate

Dried plum vegetables: right amount

Scallion: right amount

Ginger: right amount

Star anise: right amount

Pepper: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Oil: right amount

Sesame oil: appropriate amount

Old style: moderate

Shaojiu: moderate

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shuang Dong Mei Cai Kou Rou