Braised Pork with Preserved Vegetable in Soya Sauce(mei cai kou rou )

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

Meicai is a traditional specialty of Huizhou. It is golden in color, fragrant, sweet and refreshing, neither cold nor dry, neither wet nor hot. It is said that it is also known as "three treasures of Huizhou" along with salt baked chicken and fermented tofu. It is said that there is also a beautiful legend about "plum dish with meat". 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 with meat" of Hangzhou West Lake and make "plum dish with meat". It was delicious, refreshing and not boring, and was deeply welcomed by the majority of Huizhou citizens Welcome, for a while, became a delicious dish at Huizhou banquet. "

Production steps:

Step 1: wash the pork, put the onion and ginger into the pot under cold water, and cook until it is cut off

Step 2: soak and wash the dried vegetables in advance, squeeze out the water, and cut into sections for standby

Step 3: fish out the streaky pork, and use it to make soy sauce while it's hot

Step 4: put rock sugar in the oil pan, fry the meat until golden and remove

Step 5: when not hot, cut into thin slices and put them into the bottom of the bowl

Step 6: stir fry Meicai and Zanthoxylum bungeanum in oil, add soy sauce, season with sugar, and stir fry until dry

Step 7: remove the plum vegetables and cover the meat

Step 8: put the big bowl into the steamer and steam for 2 hours, then simmer for 10 minutes

Step 9: turn it upside down on the plate.

Materials required:

Pork: 300g

Dried plum vegetables: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Rock sugar: right amount

Note: 1. Steaming time should not be saved. It should be soft and rotten. ② Be careful not to be splashed with oil when frying meat.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mei Cai Kou Rou