Braised Pork with Preserved Vegetable in Soya Sauce(mei cai kou rou )

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"Simple, homely approach"

Production steps:

Step 1: wash and cook the pork and pork, and reserve one third of the dried plum vegetables bought in the supermarket. Soak them in hot or cold water, wash them, and reserve them

Step 2: wash and cook the pork and pork, and reserve one third of the dried plum vegetables bought in the supermarket. Soak them in hot or cold water, wash them, swell them, and reserve them

Step 3: after the pork is cold, slice it with a knife (thickness is about 1cm, length depends on the diameter of the bowl at home), reserve a small bowl, pour in sauce, sugar and ginger, mix well. At this time, put the dried vegetables into the bowl, touch the cut pork with the sauce, and then put it into the bowl neatly (pig skin facing up).

Step 4: steam in the steamer for three quarters of an hour, which can also extend the time, and the effect is better. After steaming, pour the vegetables into the plate, sprinkle with green onion and coriander.

Materials required:

Pork: right amount

Dried plum vegetables: right amount

Scallion: right amount

Coriander: moderate

Sauce: proper amount (soy sauce)

Sugar: right amount

Ginger: right amount

Note: 1 if the process of making preserved pork with preserved vegetables, after the pork is cooked, apply the sauce on the pig skin and then oil it, the coloring effect will be better. The longer the steaming time, the more glutinous the meat will be, but don't overdo it, otherwise it will become minced meat. 3. Sugar can improve the taste, so that children also like to eat, if there is no sugar in the family can not add.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Mei Cai Kou Rou