Preserved vegetable roast meat(mei gan cai shao rou )

Preserved vegetable roast meat

Introduction:

"I tried to make a steamed pork with preserved vegetables, but I didn't make it clear to my master when I bought the meat. My master cut the meat into long strips, so I changed the method and got this steamed pork with preserved vegetables, but the taste is not worse than that of steamed pork with preserved vegetables. It can be said that it's a lazy cottage version of steamed pork with preserved vegetables."

Production steps:

Step 1: wash the pork, boil a pot of water, put two pieces of ginger in the water, and blanch the whole pork for about 5 minutes

Step 2: take out the blanched pork, control the water content, evenly apply the soy sauce and color

Step 3: boil some hot oil in the pot, put the pork skin down into the hot oil, and deep fry the skin

Step 4: cool the fried pork and slice it

Step 5: soak dried plum vegetables with water

Step 6: remove the water

Step 7: heat up the oil of the fried meat, put in the flattened garlic and a star anise, and stir fry it out

Step 8: add dried plum vegetables and stir fry

Step 9: stir fry the dried vegetables and add four spoonfuls of soy sauce

Step 10: two spoonfuls of cooking wine

Step 11: two spoonfuls of granulated sugar

Step 12: add a bowl of water to boil (the amount of water should be almost equal to the meat, if you can't grasp it well, you can add less water first, and then make up for it when the meat is added)

Step 13: add the sliced meat into the pot, turn over the cover evenly, open the cover and collect the juice (turn over several times during the period to make it evenly heated)

Fourteenth step: when the soup is collected 90%, add some water and starch into the pan, stir fry until the soup thickens and leave the pan.

Step 15: eat~~~

Materials required:

Dried plum vegetables: right amount

Streaky pork: moderate

Corn starch: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Star anise: right amount

Garlic: right amount

Ginger: moderate

Precautions: 1. After the meat is smeared with soy sauce, it's best to place it for 15-30min. 2. Deep fry the skin of the meat for better taste

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Mei Gan Cai Shao Rou