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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"The plum dishes made by my friends from the South gave me some regiments. Ha ha, I can satisfy my greedy appetite. I'm a glutinous and cowardly one. I can't wait to prepare the ingredients when I think about it."

Production steps:

Step 1: soak plum vegetables in warm water

Step 2: cut the pork into 10-15cm long pieces. If you can buy a square one, it's better to add onion, ginger, star anise, Chinese prickly ash, and boil it in boiling water until it's ripe. Remove and control the water

Step 3: prick your eyes on the back with a toothpick, with higher density. After pricking, smear honey on it and let it stand aside

Step 4: cool the oil in a hot pan and fry the meat skin in a low heat until brown

Step 5: mix the soy sauce, oyster sauce and old soup (3 teaspoons), and put them into a small bowl

Step 6: cut the streaky pork into 0.5-1cm thickness, place the skin down in a bowl, put the bubble hair on it, clean and chop the plum vegetables, compact them, and steam them in a steamer for about one and a half hours

Step 7: after steaming, put it into a plate, decant the soup to another spoon, bring to a boil, add rock sugar, thicken the sauce, remove the steaming bowl, pour in the sauce and sprinkle with coriander

Step 8: sweet and glutinous, smooth and tender, fat but not greasy plum dish meat

Materials required:

Meicai: moderate

Streaky pork: moderate

Salad oil: right amount

Soy sauce: moderate

Oyster sauce: right amount

Honey: right amount

Starch: right amount

Scallion: right amount

Ginger: right amount

Soup: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Old style: moderate

Rock sugar: right amount

Note: you can steam it according to your own taste. If you want to eat fatty meat, you need to steam it for one and a half to two hours. Make sure it's hot. After washing the plum vegetables, blanch them in boiling water before cutting them

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mei Cai Kou Rou