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

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"Meicai is a traditional specialty of Huizhou. It is golden in color, fragrant, sweet and refreshing. It is neither cold nor dry, neither wet nor hot. It is said that it has long been known as" Zhengqi "dish. It is also known as" three treasures of Huizhou "along with salt baked chicken and fermented tofu. It is said that there is also a beautiful legend about "plum dish with meat". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn how to cook. After the two chefs returned to Huizhou, Su Dongpo asked them to imitate the "Dongpo with meat" of Hangzhou West Lake and make "plum dish with meat". It was delicious, refreshing and not boring, and was deeply welcomed by the majority of Huizhou citizens Welcome, for a while, became a delicious dish at Huizhou banquet. "

Production steps:

Materials required:

Pork with skin: 400g

Dried vegetables: 50g

Ginger: 1 small piece

Xiao Cong: Lesson 2

Peanut oil: 1 teaspoon

Fennel: 1 capsule

Chinese prickly ash: 10

Old style: 2 teaspoons

Raw soy sauce: 1 teaspoon

Salt: 1 teaspoon

Rock sugar: 5g

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Mei Cai Kou Rou