Sichuan style salted pork with white plum

Sichuan style salted pork with white plum

Introduction:

"I like to eat preserved pork with plum vegetables, but I only do it once a year for the Chinese new year, because I still find it troublesome. Personally, I think this is the most successful one I have ever done, regardless of color or taste. Meicai is very important in this dish. My uncle pickled it in his own house. It uses Sichuan green vegetable leaves. It's tender and takes a long time to pickle. It's very tasty. It's not available in supermarkets and it's not delicious. If you don't have it, just use Yibin sprouts. It seems that there is no need to write about the cooking process. There are a lot of introductions on the Internet, but I didn't use a pressure cooker. I steamed it naturally and it lasted more than 2 hours. "

Production steps:

Materials required:

Streaky pork: moderate

Salt dishes: moderate

Old style: moderate

Soy sauce: moderate

Rock sugar: right amount

Ginger: right amount

Scallion: right amount

matters needing attention:

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh