Miss grandma's taste: diced meat and plum dishes
Introduction:
"Although grandma is no longer here, she is always missed from time to time. When I was a child, the conditions of my family were not good. I used to use a big stove, plug some firewood, sometimes straw, cooking, boiling water and frying were all a pot. At that time, grandma always pickled some pickles or dried some vegetables, radish and so on, and these are my daily meals, rarely eat meat. Today, I cook a dish that my grandmother used to cook and seldom cooked when I was a child. Maybe it's just because it's very rare to eat it that I remember it so much. It's just a home-made dish that can't be home-made any more. I think it's already a delicacy. "
Production steps:
Step 1: prepare the right amount of dried plum vegetables.
Step 2: soak dried plum vegetables in water.
Step 3: cut the pickled dried vegetables into small pieces.
Step 4: dice the lean meat and fat meat, and slice the ginger for use.
Step 5: heat the frying pan with oil.
Step 6: put the fat into the oil pan and fry the lard.
Step 7: fry until golden, add ginger slices.
Step 8: add lean meat and stir fry, add cooking wine.
Step 9: stir fry the lean meat until white, add proper amount of raw soy sauce and proper amount of old soy sauce to color.
Step 10: at this time, add dried vegetables and stir fry.
Step 11: stir well.
Step 12: add water and cook the meat. Put more water in to keep it from drying.
Step 13: when the soup is dry, add salt and sugar to taste.
Step 14: get out of the pot and enjoy.
Materials required:
Lean pork: moderate
Fat: moderate
Dried plum vegetables: right amount
Salt: right amount
Cooking wine: moderate
Soy sauce: moderate
Old style: moderate
Sugar: right amount
Note: Mei dried vegetables are dried by my aunt, which is very fragrant. The meat must be cooked. The softer it is, the better it tastes.
Production difficulty: simple
Process: firing
Production time: half an hour
Taste: sweet and sour
0 Questions
Ask a Question
Your email address will not be published.