Braised pork with preserved vegetable

Braised pork with preserved vegetable

Introduction:

Production steps:

Step 1: clean the pork, add water to cover the pork, add onion and ginger cooking wine and cook for about 40 minutes until the chopsticks can pierce the pork.

Step 2: let the pork cool slightly, spread the soy sauce on all sides evenly, and marinate for 20 minutes.

Step 3: soak meicaixin in clean water for one day, and change the water once in the middle.

Step 4: clean the wick, squeeze out the water and cut it into small pieces.

Step 5: slice onion and ginger.

Step 6: add oil to the frying pan, add onion, ginger and star anise leaves and saute until fragrant.

Step 7: add the diced mustard and stir fry.

Step 8: add some oyster sauce.

Step 9: add proper amount of soy sauce.

Step 10: add proper amount of cooking wine and stir fry evenly.

Step 11: get out of the pot.

Step 12: add more oil to the frying pan and fry the pork.

Step 13: fry the pork until golden on all sides.

Step 14: cut the fried meat into large pieces about 0.5cm thick.

Step 15: store evenly in a large bowl.

Step 16: put the fried diced mustard on top and compact.

Step 17: put it into a steamer and bring to a boil over high heat. Turn to low heat and steam for 2 hours.

Step 18: put the big bowl on the plate and remove it.

Step 19: if the taste is light, pour the soup in a large bowl into a small pot, thicken it with starch and pour it on the pork.

Materials required:

Pork with skin: a large piece (more fat)

Mei Cai Xin: right amount

Old style: moderate

Soy sauce: moderate

Oyster sauce: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Note: 1. The process of frying meat is too frightening. It's always popping oil, making a loud noise, frying meat with fear, and risking one's life to make a dish. I fried a probably, the most authentic approach seems to be the whole block fried, feeling too greasy. 2. The meat I picked is basically big fat meat, but because it's domesticated and steamed for a long time, the oil is basically separated out. When I eat it, it will melt away with a touch, and it won't be very greasy, but it still looks a bit creepy, ha ha. 3. This time, the preserved vegetable core is fresh, not very oily. I think the dried vegetable with preserved plum will have better effect, and the dishes should be more fragrant.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and sweet