Delicious preserved pork with preserved vegetables(xiang pen pen de mei cai kou rou )

Delicious preserved pork with preserved vegetables

Introduction:

"It's not Zhejiang cuisine, but you can buy it everywhere in Hangzhou. But it's usually oily. It's delicious at home. You can eat it many times at one time. It's cheap and delicious. Here comes the button meat

Production steps:

Step 1: soak the dried plum vegetables for three hours, wash them and control the dry water. According to their own taste to buy fat and thin pork, founder of the best. I've prepared a kilo. You can prepare more in moderation.

Step 2: wash the pork, put half a pot of water in the pot, add scallion, ginger slices, dry pepper, pepper granules. Put the meat in the pot in cold water and add cooking wine. Bring to a boil over high heat, turn to medium heat and cook for half an hour to forty minutes. Chopsticks will be ripe if they can be inserted smoothly. The secret to make the meat taste better is not to open the lid of the pot after turning off the heat. Let the meat simmer in the pot for half an hour before taking it out.

Step 3: take out the meat and put it on the plate. Spread soy sauce on the meat evenly. I think this brand of soy sauce is the best. Please feel free. I'm not Tuo, hehe. Do is to cool the soy sauce, dry point, or the next pot will be terrible.

Step 4: heat up the frying pan, add more oil, put the skin of the meat into the frying pan, fry it over low heat, and quickly cover it, otherwise you will hurt yourself. Deep fry the pigskin until it is scarlet. See the picture below.

Step 5: you can make a pot like this. Focus on the figure below, you can make a good-looking wrinkle skin is not greasy tips..

Step 6: pick up the pieces of meat with clips or chopsticks, put them under the faucet, and then use a plate or large bowl to get cold water, and put the side of the skin of the meat in the cold water. Don't think it's not very good. How can the meat be washed in cold water? Is it still tasty? In fact, this is a good way to experiment many times. Otherwise the meat will be really greasy..

Step 7: heat the remaining oil in the frying pan, pour in the scallion, smash the garlic, stir fry the flavor, add the dried plum vegetables, add a few pieces of rock sugar, granulated sugar, just wipe the remaining soy sauce of the meat, if there is less soy sauce, add some more. Add some cooking wine and soy sauce. Add some water and stir well. Cook over medium heat until the soup is thick.

Step 8: the streaky pork has been cooled, put the skin on the chopping board. A thin slice. Lay the skin of the meat towards the bottom of the bowl. Pour the fried dried plum juice on the meat. The correct thing is that the juice of that dish won't get more water than the plum dish spread in the bowl. It's best in two-thirds of the bowl.

Step 9: steam in the steamer for one hour. It's better to cover a plate on the top of the bowl, so that there will be no water vapor entering during the steaming process, which will affect the taste. After steaming, pick up the whole dish with a dishcloth, stagger the plate and bowl a little, pour the soup into the frying pan, and then buckle the plum vegetable meat in the bowl onto the plate. Bring the soup to a boil, add some minced millet and red pepper, bring to a boil, add starch, bring to a boil, feel a little sticky, pour it on the preserved meat, and finish. I have a good appetite. It's really delicious..

Materials required:

Streaky pork: moderate

Meicai: moderate

Salt: right amount

Scallion: right amount

Sugar: right amount

Cooking wine: moderate

Soy sauce: right amount

Rock sugar: right amount

Star anise: right amount

Chicken essence: appropriate amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Ginger: right amount

Note: we add rock sugar and granulated sugar in the stir frying process to make the sweet taste more layered. If your family doesn't like to eat too sweet, it is recommended to put rock sugar only. Do you see the beautiful wrinkled skin? It's because we use cold water to ice it. Without ice, the skin won't wrinkle so well. So that step really can't be less. Cut the meat when it's cold, or it will fall apart. Although the steps are a little cumbersome and the time is a little long, it's really worth it. Seeing that the family is so happy, all the hard work is gone. It can be eaten for many days at a time. If you can't eat it, cover it with plastic wrap and put it in the refrigerator. Have a bowl of rice or five grain rice, there's no choice in life^~^

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Xiang Pen Pen De Mei Cai Kou Rou