Braised pork with bamboo shoots(shui sun kou rou )

Braised pork with bamboo shoots

Introduction:

"Steamed pork with bamboo shoots" is also known as "old sweet meat", which is one of the eight old styles in Shanghai. This dish is based on my online "meigancai dunrou" adaptation. Its feature is that it mainly uses Li Jinji garlic Douchi sauce (it is estimated that his family will consider giving me some advertising fee), because most of the condiments contained in it are available, which saves time and effort. This dish is suitable for party dinner or treat, because it takes at least an hour and a half before and after, and it is also large, suitable for 8-12 people. "

Production steps:

Step 1: cut the pork into square pieces, soak the dried plum vegetables in warm water for 10-15 minutes.

Step 2: cut the pork into square pieces, soak the bamboo shoots in warm water for 10-15 minutes.

Step 3: put the pork and seasoning (1) into the boiling water for a short time.

Step 4: take out the pork, and then evenly spread the soy sauce on several sides of the pork to color the meat.

Step 5: pour vegetable oil into the electric pot, fry the pork in the pot over medium high heat, take out the pork and let it cool slightly.

Step 6: at the same time, take another pan, pour in a little oil, pour in the pickled dried plum vegetables and seasoning (2), stir fry for a while, take out and set aside.

Step 7: at the same time, take another pan, pour in a little oil, pour in the soaked water bamboo shoots and seasoning (2), stir fry for a while, take out and set aside.

Step 8: use kitchen paper to remove the excess oil, and then cut into thin slices, each piece about 8 cm long, 4 cm wide, 0.5 cm thick.

Step 9: take a round bowl and evenly apply a layer of seasoning (3) on it to make the meat more colorful.

Step 10: in a round bowl, place 1 / 3 of the dried plum vegetables in the bottom of the bowl, and spread the cut pork on the dried plum vegetables to form a windmill shape. For each layer of meat, apply a layer of seasoning (3), which must be evenly spread, so that the steamed meat will have more flavor. With this kind of push, spread about three layers of meat.

Step 11: in a round bowl, place 1 / 3 of the water bamboo shoots in the bottom of the bowl, and spread the cut pork on the water bamboo shoots to form a windmill shape. For each layer of meat, apply a layer of seasoning (3), which must be applied evenly, so that the steamed meat will have more flavor, and so on, spread about three layers of meat.

Step 12: finally, lay a circle of dried plum vegetables around the bowl, and then pour the remaining seasoning (3) onto the outermost meat and dried plum vegetables.

Step 13: finally, lay a circle of water bamboo shoots around the bowl, and then pour the remaining seasoning (3) onto the outermost meat and water bamboo shoots.

Step 14: put water in a large pot, immerse 1 / 3 of the bowl in water, turn high heat to medium heat, steam for 50-60 minutes until the meat is soft and not rotten. Or steaming, time to a little longer.

Step 15: steam well, then take out the juice, pour it directly into the bowl, and then take out the juice. This way, it will taste better.

Step 16: pour the original juice directly on the meat, or pour it into the pot, then pour it into the boiling water, add some flour water, thicken and pour it on the meat.

Step 17: after taking the juice, fold the meat into a large plate, and place the dried plum vegetables around the meat in a circle.

Step 18: after taking the juice, fold the meat into a large plate and place the water bamboo shoots around the meat.

Step 19: pour the original juice directly on the meat, or pour it into the pot, then pour it into the boiling water, add some flour water, thicken and pour it on the meat.

Materials required:

Pork: 1000g

Water bamboo shoots: 20g

Scallion head: 3

Ginger slices: 1 piece

Cooking wine: 1tbsp

Veteran: 1tbsp

Sugar: 1tbsp

Mashed garlic and Douchi sauce: 2tbsp

Fresh: 1tbsp

Ginger powder: 1 / 8 tbsp (or 1 / 4 ginger juice)

Vegetable oil: moderate

Note: 1, pork to choose lean meat part and fat meat part into 2:1 ratio, better to eat. 2. Each slice of streaky pork is about 8 cm long, 4 cm wide and 0.5 cm thick. It should not be too thick. 3. If you like something saltier, add more salt to the seasoning (3). 4. When spreading the meat, make sure that each layer is evenly coated with seasoning (3), so that each layer of meat can taste. 5. In step 11, pour the juice, and then extract the juice for better taste. 6. Cover the pot tightly when steaming meat, and judge the degree of maturity in time.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Shui Sun Kou Rou