Shandong style preserved pork with plum vegetables(shan dong ban mei cai kou rou )

Shandong style preserved pork with plum vegetables

Introduction:

"After appreciating your wonderful recipes, I also learned to make preserved pork with plum dishes as a new start for a wonderful summer vacation! We are all familiar with this dish. It has always been the best match for plum and soft waxy pork. However, after tasting the preserved meat made by Hunan farmers, I always feel that my cooking is not authentic enough. In order to make up for my poor cooking skills, and also for the refreshing taste in the hot summer, I use dry purslane instead of dried vegetables, which can remove the heat and clear the stomach. Portulaca oleracea is called "horse rope vegetable" in Shandong Province. It grows especially tender and pollution-free in the idle fields in the suburbs. Pick it home after rain, blanch it in hot water, and dry it in the sun. You can smell the mellow smell of the dry goods. After making the meat, I think mashengcai has more flavor and taste than Meicai! The first post, steps and photos lack of level, please criticize and correct

Production steps:

Step 1: wash the pork and blanch.

Step 2: heat the oil in a pan and fry the skin until golden.

Step 3: just fried meat is too hot, can prepare sauce and onion ginger, fried horse rope vegetables. The ingredients are made with old soy sauce, soy sauce, rock sugar, Jimo old wine or baijiu.

Step 4: only onion and ginger are used as seasoning, and ginger is cut into minced ginger, which has the advantages of uniform taste and greasy solution.

Step 5: chop the vegetables

Step 6: "I'm a horse

Step 7: the temperature of the meat is OK, and the slices are stacked in the container

Step 8: saute the seasoning, pour in the mashengcai, add the sauce, stir fry the strong flavor of mashengcai, add a small amount of water and cook for five minutes.

Step 9: pour on the stacked meat and steam for an hour.

Step 10: put it into the plate and thicken the soup. This is the first time to take a picture, all kinds of confusion, please ignore the poor swing, ha ha!

Step 11: in summer days, eat soft waxy plum dish with meat, corn flour cake and beer!

Materials required:

Pork: 500g

Dry purslane: 150g

Shandong scallion: one

Ginger: five pieces

Tangerine peel: a large area

Zanthoxylum: more than ten

Star anise: half

Fennel: more than ten

Angelica dahurica: two tablets

Cinnamon: one piece

Ginger: two

Cloves: Five

Old style: three teaspoons

Soy sauce: two teaspoons

Jimo old wine or Baijiu: moderate

Rock candy: Five

Precautions: 1. Blanch fresh horse rope vegetables lightly, otherwise there will be a lot of "snot" outflow, drying up sticky hands is not easy to handle. In addition, after blanching, do not use too cold water, direct sun exposure, the use of heat when blanching, conducive to drying. 2. When you stir fry horse rope vegetables, you must stir fry them with fragrance and add water to boil them. This is what we learned from a master's recipe. 3. After blanching, the meat is not salted. When you put it into the stir fried horse rope vegetables, you can steam it for a while, which is also full of flavor. It's learned from Daren's recipe. I would like to express my thanks to all the contributors of Meicai braised meat recipe!

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shan Dong Ban Mei Cai Kou Rou