Braised Pork with Preserved Vegetable in Soya Sauce

Braised Pork with Preserved Vegetable in Soya Sauce

Introduction:

"Meicai buttoned meat is a famous dish in Dongjiang Hakka area of Guangdong Province. It is characterized by bright red sauce, thick and delicious soup, smooth and mellow buttoned meat, fat but not greasy, soft, rotten and mellow food."

Production steps:

Step 1: prepare seasoning, cut scallion into sections and slice ginger.

Step 2: put the streaky pork into boiling water and cook it for 5 minutes.

Step 3: rub soy sauce on the skin while it's hot.

Step 4: heat up the pan and add oil until it is 80% hot. Deep fry the meat until the skin is red and bright.

Step 5: remove the meat.

Step 6: prepare dried plum vegetables and wash them for use.

Step 7: use a straight knife to make 0.5cm thick and 6cm long meat slices.

Step 8: prepare aniseed and cinnamon for use.

Step 9: heat up the pan, add onion and ginger, add plum vegetable, refined salt, white sugar, Zhuhou sauce and cooking wine, put in the sliced meat, stir fry with low heat until it tastes good, and leave the heat.

Step 10: place the skin of the meat down in a bowl, add plum vegetables and spices, steam for 40 minutes, and remove.

Step 11: turn the steaming bowl into the plate and serve.

Materials required:

Pork: 500g

Meicai: 150g

Coriander: a little

Scallion: 20g

Ginger: 15g

Old style: 10 grams

Refined salt: 5g

Zhuhou sauce: 10g

Cooking wine: 10g

Oil: 500g

Star anise and cinnamon: moderate amount

Sugar: 5g

Note: when frying meat, the oil temperature should be controlled at 80-90% heat, and it should be well controlled when steaming. Of the 500g oil, 50g is actually used.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Maotai flavor