Salted vegetables with meatballs and pork(rou wan zhu rou bao xian cai )

Salted vegetables with meatballs and pork

Introduction:

"Pork pot pickle is a famous Hakka dish in Guangdong Province, and it is also a farmhouse dish. Similar to Beijing's "casserole white meat" or Northeast's "pickled cabbage noodles boiled white meat", but the materials are different. During the Spring Festival, in some places of Hakka, you can almost see this dish in every family. It's a real delicacy. To make this dish delicious, it's very important to choose the ingredients. You must use half fat and thin local pork. If you use ordinary pork, you will lose the flavor of meat. We should also choose authentic Hakka pickles instead of sauerkraut. Because sauerkraut is too sour, it doesn't taste like that. Because it has been fermented, it has a special sour taste and is very attractive. This pork stewed pickle is fat but not greasy. The pickle is moderately sour and salty. It tastes rich and delicious. It is appetizing and delicious. In addition to pork and pickles as the main ingredients, you can also add some pig offal into pork sausage, pork belly or pork balls, beef balls, etc. to enrich the taste and flavor. Qinxin's pickles were sent by relatives from damm's hometown. The pork was the back butt meat of a local pig and the Hakka beef balls, so they were cooked together. However, out of the taste seems to lack something, always feel less authentic, big mm said I don't have enough time, water also put more, so not rich enough. Ha ha, also, I'm in a hurry. The meat hasn't been completely stewed. It takes time to stew. When the time is enough, the meat will be fragrant. Ha ha. In addition, we also made a dip sauce with garlic, onion and peanuts, dipped in streaky pork, and served it with Sha Cha sauce, dipped in meatballs. "

Production steps:

Materials required:

Pork rump: 600g

Pickles: 400g

Beef balls: 250g

Chives: right amount

Pepper: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Rou Wan Zhu Rou Bao Xian Cai