Braised pork with preserved vegetables
Introduction:
"I'd like to share my masterpiece with you. Does it look very attractive? When my husband tasted this dish, he boasted that I made it very delicious, fat but not greasy, and the plum dish was rich and fragrant. Hee hee, I'd like to share with you my way of making plum dish with pork
Production steps:
Step 1: wash the dried vegetables and soak them in water for 30 minutes;
Step 2: pork, add ginger, star anise, boiled in water for 30 minutes.
Step 3: heat the oil in a hot pan, add the cooked pork, fry one side of the pig skin into golden yellow, pour in the soy sauce, and then add some water for coloring.
Step 4: cut the meat into 1cm slices.
Step 5: put the skin down in the bowl.
Step 6: heat the oil in a hot pan, add minced garlic and ginger, stir until fragrant, add the soup, add oil consumption, refined salt, sugar, soy sauce, chicken essence, and then add the plum vegetables, stir well, and then cook over low heat for 5 minutes.
Step 7: cover the fried plum vegetables on the meat, put them on the cage drawer and steam them for 40 minutes or 1 hour.
Step 8: pour out the juice of the steamed vegetables, put the steamed meat into the plate, add the original juice into the soup, chicken essence, sugar, oil consumption, and a little refined salt according to personal taste. After the soup is boiled, add the starch and soy sauce, and then pour it on the meat to make it delicious.
Materials required:
Wuhua pork: 500g
Meicai: 100g
Bone soup: 600g
Starch: 50g
Sugar: 50g
Soy sauce: 50g
Refined salt: 50g
Chicken essence: 40g
Oyster sauce: 80g
Garlic: 60g
Ginger: 60g
Star anise: 60g
Note: features: soft and rotten meat, fat but not greasy, rich aroma of plum.
Production difficulty: ordinary
Process: steaming
Production time: several hours
Taste: Original
Chinese PinYin : Si Jia Mei Cai Kou Rou
Braised pork with preserved vegetables
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