Braised pork with preserved vegetable flour and taro(mei cai fen yu kou rou )

Braised pork with preserved vegetable flour and taro

Introduction:

"It's a famous dish that lasts forever. Pork is mellow and fragrant, fat but not greasy. Taro is full of sauce and melts in the mouth

Production steps:

Step 1: cook the whole pork for 45 minutes (put in cold water). While cooking, use bamboo sticks to poke holes in the skin. Pick up the bamboo grate to drain the water (otherwise it will explode when frying) and spread the soy sauce around it to make the whole meat have a soy sauce color. Then put it on the bamboo grate and dry it with a paper towel. ----When the oil pan is hot, the oil is just over the meat. Fry the streaky pork in the pan until brown. Take the pot and let it cool. (pay attention to press the lid on the frying pan to avoid oil explosion. It is recommended to fry small pieces.) The picture shows the fried pork.

Step 2: slice the chilled pork and taro.

Step 3: code at the bottom of the bowl, add some soy sauce, sugar, cooking wine.

Step 4: wash the plum vegetables and make sure there is no fine sand. Stir fry, add garlic, sugar, soy sauce, Shaojiu.

Step 5: put the fried plum vegetables on the top of the bowl and steam them in the pressure cooker over low heat for 1 hour (as long as the air valve of the pressure cooker makes a sound from time to time.) If you like crispy food, steam it for a long time.

Step 6: pour the soup back into the pot, then turn the bowl upside down, and finally thicken the soup and pour it on the noodles.

Materials required:

Pork: half a catty

Dried vegetables: 2 liang

Taro: right amount

Garlic slices: appropriate amount

Old style: moderate

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Oil: right amount

Note: the key part of this dish is fried pork. Beginners are advised to try carefully. Master the following two points: 1. After the pork is cooked, be sure to drain the water, and then use kitchen paper to dry. In order to avoid severe oil explosion in the process of frying meat. 2. When the meat is just put into the oil pan, be sure to press it with the lid. When the oil in the pan stops exploding, open the lid again.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Mei Cai Fen Yu Kou Rou