Dried plum with salty and white sauce(mei gan xian shao bai )

Dried plum with salty and white sauce

Introduction:

"Xianshaobai" is one of the distinctive dishes in Sichuan cuisine. Its cooking skill is mainly steaming, and its taste is salty and sweet. This road dish is very similar to the "plum dried vegetables with meat" in Huizhou, Guangdong and the "meat with meat" in Jiangnan. The difference lies in the different ingredients. The main ingredient of salty Shaobai is broken rice sprouts. Broken rice sprouts is a specialty of Yibin, Sichuan Province. It is famous for its tender and thin quality, salty fresh and sweet taste, and mellow flavor. It is burned with meat to add a special flavor. In Huizhou, Guangdong Province, the "Mei Cai Suan Rou" uses dried plum vegetables, which tastes saltier. In other areas, it also uses snow vegetables and winter vegetables to make ingredients, and the taste is better There is a slight difference between the two

Production steps:

Step 1: raw materials are ready;

Step 2: put proper amount of water into the pot, add the washed pork, fragrant leaves, ginger slices and large ingredients, and cook until the pork can be easily passed through with chopsticks;

Step 3: while cooking the pork, soak the dried vegetables for 15 minutes. The dried plum vegetables are very salty, and the saltiness can be removed by soaking. If the taste is light, the soaking time can be extended appropriately;

Step 4: wash the dried plum vegetables and cut them into pieces;

Step 5: after the pork is cooked, take it out, put on the soy sauce and a little sugar while it is hot, and cover the whole surface;

Step 6: heat a little oil in another pot, put pork skin down, fry pork skin over low heat until skin wrinkled, take out and immerse in ice water to cool down;

Step 7: put the remaining sugar, soy sauce, soy sauce, cooking wine, vinegar, etc. into a large bowl and stir evenly;

Step 8: cut the chilled streaky pork into thin slices, and try to cut it neatly for easy placement. Put the cut streaky pork into the seasoning bowl and stir evenly, so that each piece of meat can be fully absorbed to sufficient juice;

Step 9: take a suitable bowl, arrange the meat slices in the bowl, and place the skin towards the bottom of the bowl;

Step 10: spread the dried vegetables on the meat and cover all the meat slices;

Step 11: put the big bowl into the pressure cooker, steam for half an hour after steaming, if you want to eat very soft and rotten, extend the time appropriately;

Step 12: when starting the pot, take a plate that can cover the whole mouth of the bowl, buckle it on the mouth of the bowl, turn the bowl and plate over, make the plate face up at the bottom bowl, and remove the bowl carefully.

Materials required:

Pork: 400g

Dried vegetables: 200g

Large ingredients: 2

Fragrant leaves: 3 pieces

Cinnamon: 1 small piece

Ginger: 4 tablets

Raw soy sauce: 1 tbsp

Soy sauce: 1 tbsp

Sugar: 1 tbsp

Cooking wine: 2 soup

Vinegar: 1 / 3 tbsp

Note: 1, the best choice of pork is fat and thin, that is, a layer of fat and thin alternate, a total of three layers of fat and three layers of thin is the best to eat; 2, compared with the choice of sprouts or dried vegetables, I personally prefer the taste of sprouts and meat steamed together, and sprouts with one or two bags at a time, do not wash, do not bubble, clean and convenient; 3, fried skin after put Add ice water to make the skin wrinkle better and taste better; 4. Sprouts or dried plum vegetables are salty enough, so there is no need to put salt in this dish, and the heavy flavor can be seasoned with a little salt.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mei Gan Xian Shao Bai