Braised pork with preserved vegetables

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