Steamed pork chop with preserved vegetables(mei cai zai pai )

Steamed pork chop with preserved vegetables

Introduction:

Production steps:

Step 1: wash the spareribs and put them in the pot to remove the blood. Put cold water in the pan, not over the spareribs. When you see the bubbles on the edge of the pan, turn over the lower part of the steak, take it out and wash it with warm water. Drain the water.

Step 2: put the oil in the pot. As there is no oil in the Pai, I added a few pieces of streaky pork this time. First in the pot to boil the pork oil. When it's almost done, pour in the spareribs and stir fry together.

Step 3: stir fry until the ribs turn yellow, then put in the washed plum vegetables.

Step 4: add appropriate amount of rock sugar, cooking wine and pepper. Dry pepper. Stir fry for about three minutes. Turn off the heat and put it in the bowl.

Step 5: start another pressure cooker and put in cold water. Put the cabbage in the pressure cooker. Turn down the fire in about three minutes and turn off the fire in about twenty minutes. Cool it down and you can eat it.

Materials required:

Spare ribs: 1 jin

Meicai: moderate

Cooking wine: moderate

Pepper: right amount

Pepper: right amount

Rock sugar: right amount

Note: if the pressure cooker is troublesome, it should be fried for a long time with low heat. Or it's going to burn. Fried to see the oil that can be directly served out of the food. It's also very fragrant. After frying, you can steam it with cooking. In a word, I think that the longer steamed, the more delicious. More fragrant. When serving, you can sprinkle some scallions for beauty.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Mei Cai Zai Pai