braised pork with preserved vegetable

braised pork with preserved vegetable

Introduction:

"Mei Gan Cai Suan Rou is a traditional dish in Hunan Province. It's ruddy in color, mellow in flavor, fat but not greasy. It's a dish that can be served to the guests or to the guests at home."

Production steps:

Step 1: prepare a good long piece of pork, dried vegetables, ginger, onion.

Step 2: wash the streaky pork, put the skin down into the non stick pot, put 4 pieces of ginger, scallion and cooking wine.

Step 3: take advantage of the cooking time, remove the blister and serve the dried vegetables, about 30 minutes. Wash and shred.

Step 4: cover the pan and bring to a boil over high heat. Change to medium heat and cook for 20 minutes. Place the skin of the meat on the plate.

Step 5: cool for 10 minutes. It's a little hot. Put some soy sauce on the skin of the meat until cool.

Step 6: put cooking oil into the frying pan and cook until it smokes.

Step 7: put the skin of the meat with soy sauce down into the pot, and quickly cover the pot to avoid scalding.

Step 8: change the medium and low heat frying until the skin of the meat is scorched and foamy, then take the pot to cool.

Step 9: when the meat is cold, pour the cut dried vegetables into the frying pan, stir fry the flavor, add the soy sauce, soy sauce, sugar, and then add monosodium glutamate.

Step 10: cut the cooled skin down into large pieces of slightly thicker meat, and don't cut the skin off.

Step 11: put the cut meat skin down into the middle of a large bowl.

Step 12: put the fried dried vegetables into the two sides of the bowl with the cut pork, spread it, and put 4 pieces of ginger on it.

Step 13: put the dried vegetables and meat bowl into the pressure cooker to steam. First, use the high heat, wait for the pressure cooker to enlarge the gas, and then steam for 15 minutes.

Step 14: after the pressure cooker is gassed, take out the dried vegetables and meat, clip out the ginger slices, and pour the soup into another bowl.

Step 15: put a plate on the dried meat bowl, then turn it upside down and pour on the soup.

Materials required:

Pork: 350g

Dried vegetables: 100g (dried)

Ginger: 8 tablets

Scallion: 1

Edible oil: 50g

Salt: 1g

Cooking wine: 15g

Veteran: 20g

Soy sauce: 10 grams

Sugar: 6 g

MSG: 2G

Note: 1, I use the plum is salty, so only a little salt. 2. When you choose pork, you must choose three layers of meat. 3. When frying meat, be sure to quickly cover the pan, turn down the ignition and fry. When you hear that there is no crackling sound in the pan, open the pan again to avoid scalding. 4. The frying method is to save oil. 5. If the pot of cooking meat is not sticky, turn it in the middle, so as not to affect the dishes.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and sweet