Braised pork with plum dishes -- a good choice for festivals and banquets(mei cai kou rou jie ri yan ke hao xuan ze )

Braised pork with plum dishes -- a good choice for festivals and banquets

Introduction:

"Plum dish is a very popular special dish, which is characterized by bright red sauce, thick and delicious soup, smooth and mellow meat, fat but not greasy, soft, rotten and mellow food. It is a high-grade dish for banquets and family banquets. It can be made in advance, placed in the refrigerator, and steamed thoroughly when necessary."

Production steps:

Step 1: Ingredients: 500g pork streaky pork with skin, proper amount of high soup, green onion, ginger, garlic, star anise, Chinese prickly ash, fragrant leaves, cooking wine, soy sauce, edible oil, braised sauce (mix well with raw soy sauce, soy sauce, oyster sauce, sugar, salt, chicken essence, water or high soup if not). Because the sauce has fragrance, no salt is used in the whole process.

Step 2: Rinse dried plum vegetables several times and soak in water for more than 30 minutes.

Step 3: soak and wash the pork.

Step 4: cut the pork into large pieces, and tie the thick pieces with string.

Step 5: prepare a pot of water, put the pork into naoshui to remove the bloody smell.

Step 6: bring to a boil for 7 or 8 minutes and remove.

Step 7: slice onion and ginger, and prepare Zanthoxylum bungeanum and star anise leaves.

Step 8: add water, cooking wine, ginger, star anise and pork into another pot.

Step 9: boil for about 30 minutes.

Step 10: take out the pig skin and put a layer of soy sauce on one side while it is hot.

Step 11: preheat the pan, add cooking oil without pigskin and heat.

Step 12: put the pork skin down and drain the pork.

Step 13: to prevent the pot from exploding, cover it immediately, even if you use chopsticks to check, only open a gap in the pot.

Step 14: Fry one side of the pigskin into golden yellow, blister and cease fire, pay attention not to burn it in the fire.

Step 15: take it out and soak it in the broth. After the skin softens, take it out and cool it thoroughly.

Step 16: take out the plum vegetables and squeeze out the water.

Step 17: Chop plum vegetables, chop onion, ginger and garlic.

Step 18: preheat the pan, add cooking oil, add onion, ginger and garlic to make it smell.

Step 19: add the sauce.

Step 20: pour in 500 ml of the soup.

Step 21: add 1 teaspoon cooking wine.

Step 22: pour in the chopped plum vegetables and stir well.

Step 23: cover and simmer the juice, don't dry it completely.

Step 24: Cool streaky pork is easy to cut. It's better to sharpen the knife.

Step 25: take out the pork and cut it into 1cm slices.

Step 26: put the cut pork skin down in the container.

Step 27: put some stewed plum vegetables between the meat slices.

Step 28: cover the meat with the rest of the plum vegetables and juice and put them into the steamer.

Step 29: steam over high heat for about 1 hour until the meat is soft and rotten.

Step 30: turn off the heat, take out the meat bowl and decant the soup into a small bowl.

Step 31: cover the bowl with meat.

Step 32: turn the bowl upside down, so that the meat is on the top and the dried vegetables are on the bottom and put on the plate (it's cold in the north, so I put the plate in the steaming pot to keep warm).

Step 33: heat the frying pan over high fire, boil the soup until it is thick, add a few drops of sesame oil to taste, and then pour it on the meat.

Step 34: decorate the edge with cucumber for both food and drink.

Materials required:

Streaky pork with skin: 500g

Meicai: 250g

Soup: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Old style: moderate

Cooking wine: moderate

Braised juice: right amount

Edible oil: right amount

Sesame oil: appropriate amount

Precautions: 1. The pork is tied with string, and the cooked meat is not easy to spread and sliced neatly. 2. In order to prevent the frying pot, fried skin, into the pot of pork should be immediately covered.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Cai Kou Rou Jie Ri Yan Ke Hao Xuan Ze