The simple and plain rural dish(xiang cun mei cai kou rou jian dan zhi pu de nong cun cai )

The simple and plain rural dish

Introduction:

"If I ask," have you ever dried prunes? " Maybe a lot of people have seen and basked in it. If I ask, "did you ever beat pig grass when you were a child?" I don't know if someone will answer yes. I was born in the countryside, and I experienced this life when I was a child. In the past, when the Spring Festival came in the countryside, they would make plum vegetables and pork, which can be regarded as a traditional Chinese new year dish. Gradually, when people's living standards were getting better and better, it became a daily common dish. Now there are many ways to make meat with plum vegetables. Among the ways I have seen, the ancient way in the countryside is the simplest, and in my memory, it tastes the most beautiful. Maybe it's because the meat in the countryside is very fragrant. Maybe it's because the dried vegetables are very sweet. This time I went back, I brought some dried plum vegetables, which were made by my father in the snow. As soon as I got home, I made steamed plum vegetables and pork, which was still the simplest method of my mother. I didn't need honey, fried pig skin or too much seasoning. "

Production steps:

Step 1: prepare pork and dried plum vegetables.

Step 2: add appropriate amount of water into the pot and add pork.

Step 3: cover and bring to a boil. Turn to medium heat and cook until the chopsticks can be easily inserted into the pork. (turn it over during the process, don't let the skin stick to the pot)

Step 4: clean the cooked meat with warm water, with the pigskin facing up, and cut it into even pieces.

Step 5: when cutting, leave a little bit at the bottom and don't cut. (for dinner, after steaming in this way, it is neat and beautiful to buckle in the bowl. Because there are only a few connected parts, each piece can be easily clamped down when eating, so there is no need to worry. But if you leave too much thickness without cutting, it's not so easy to clip. If you eat it yourself, you can actually cut it directly.)

Step 6: take a large bowl, pour in 1 tbsp of soy sauce and proper amount of soy sauce, mix evenly, put the skin of pork down, spread each piece with soy sauce, marinate for half an hour, color and taste. (add some soy sauce to make the meat darker. In addition, I like the soup of plum vegetables and pork to mix rice, so I add more raw soy sauce

Step 7: heat the right amount of oil in the pot, then turn to medium heat, wash the dried vegetables, drain the fruit slightly, pour into the pot and stir fry. (if you don't wash it with water and put it directly into the pot, it's easy to scorch, and the finished dish will be bitter.)

Step 8: add appropriate amount of sugar and stir well. (there is no regulation on the quantity. If you like this dish to be sweet, you can add more.

Step 9: pour in the soy sauce and bring to a boil. (you can taste the saltiness and sweetness at this time)

Step 10: take a large pot, put the pork skin down, spread the fried dried plum on the top of the meat, put it into the steamer, bring it to a boil over high heat, and steam over medium heat for about 40 minutes. (in fact, it can be steamed in a pressure cooker, and then turn to low heat for about 15 to 20 minutes.)

Step 11: steamed pork with preserved vegetables.

Materials required:

Pork: 500g

Dried plum vegetables: right amount

Soy sauce: 1 tablespoon

Soy sauce: moderate

Sugar: right amount

Note: poem phrase: 1: because I like more soup, soy sauce is also used more, so do not add soy sauce. 2: The amount of sugar depends on your own taste. You can try the taste in step 9, and then add it as needed. 3: If the portion is not too much, you can steam it in a pressure cooker. Steam it for about 15 to 20 minutes after steaming. I cook more this time, and I put more dried vegetables, so I can't put them in a pressure cooker.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: other

Chinese PinYin : Xiang Cun Mei Cai Kou Rou Jian Dan Zhi Pu De Nong Cun Cai