Fat but not greasy

Fat but not greasy

Introduction:

"My relatives gave me a big bag of Shaoxing specialty meigancai. Meigancai is a famous specialty in Shaoxing, Zhejiang Province. It's delicious, salty and fragrant. It's said that dried plum vegetables seem dark and fragrant. They can relieve summer heat, clean viscera, eliminate accumulated food, cure cough, produce fluid and appetizer. "

Production steps:

Step 1: a large bag of Shaoxing specialty dried plum vegetables with lots of fresh dried bamboo shoots

Step 2: soak the dried vegetables in cold water for 30 minutes, wash and chop them up

Step 3: wash the pork and cut it into sections

Step 4: put it in a pot and boil it in cold water. Put a few prickly ash and one star anise, and remove the fishy smell of cooking wine

Step 5: dry the skin of the cooked meat. Put the skin of the meat in the pot and add more oil,

Step 6: deep fry until the skin is golden

Step 7: mix onion, ginger, chicken essence, soy sauce, sugar and salt into juice. Dip slices of meat in the juice and place the skin down in the bowl

Step 8: put a little oil in the pot, pour in the cut dried vegetables, pour in the remaining juice and stir fry a few times

Step 9: cover the meat with the fried cabbage. Steam in the steamer for 1 hour

Step 10: put it on the plate. Pour the soup into the pot, put a little water starch, thicken it and pour it on the meat

Materials required:

Dried plum vegetables: a bowl

Pork: 500g

Star anise: 1 piece

Sugar: half a teaspoon

Soy sauce: moderate

Scallion: 1

Chinese prickly ash: how many

1 Fructus Tsao

Chicken essence: a little

Cooking wine: 1 teaspoon

Salt: a little

Old style: 1 spoonful

Notice: the color is red and bright, the soup is thick and delicious, the meat is smooth and mellow, fat but not greasy. It tastes salty and slightly sweet. Do you like it~~

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh