The love of meat addicts

The love of meat addicts

Introduction:

"Meicai xiaorou is probably a classic pork dish loved by people all over the country. It's mellow and delicious, fat but not greasy, soft and sticky, and melts in the mouth. It seems that people I know, no matter north or south, young or old, love it crazily. On a cold day, a bowl of steaming plum vegetables and pork, rice or wine on the dining table are perfect. Can it be more comfortable? "

Production steps:

Step 1: rub the dried plum vegetables and soak them in water.

Step 2: add ginger slices, cooking wine and scallion to the pot and bring to a boil. Add pork and cook for about an hour. Use chopsticks to make it easy to penetrate. Turn off the heat and take out the meat.

Third step: place the dried pork in the dried area, prepare the soy sauce, the 2 spoons of the old soy sauce and 1 spoons of the Baijiu, and evenly apply them to the dried pork (especially the skin).

Step 4: heat the oil pan to 50-60% heat, and fry the meat skin downward.

Step 5: fry for a while until the skin is shiny and wrinkled.

Step 6: remove the oil and soak it in cold water for 30 minutes. (to get rid of the greasy)

Step 7: take out the streaky pork and cut it into slices.

Step 8: cut the pickled cabbage into small pieces, and dice the red pepper.

Step 9: heat the pan with oil and saute the onion, ginger and red pepper until fragrant.

Step 10: pour in the plum and stir fry for a while.

Step 11: add the remaining sauce, a little sugar, and a certain amount of water. Add a certain amount of salt according to your taste and simmer for a while.

Step 12: put the sliced pork skin down into the bowl.

Step 13: spread the fried plum vegetables on the meat evenly and pour in the soup.

Step 14: steam for 1 hour.

Step 15: take out the meat, decant the soup, put it on the plate and turn it over quickly.

Step 16: thicken the soup with starch and pour the sauce on the meat.

Materials required:

Streaky pork: moderate

Dried plum vegetables: right amount

Red pepper: right amount

June fresh soy sauce: 2 teaspoons

Soy sauce in brown sauce: 2 teaspoons

Cooking wine: moderate

Salt: a little

Baijiu: 1 scoops

Scallion: right amount

Ginger: right amount

Sugar: right amount

Precautions: 1. Soak dried vegetables in advance, clean and remove sediment. 2. There is a key step before steaming the button meat, that is, the skin of the meat should be fried, the skin of the meat should be crisp, and then steamed, and the taste will be very soft and waxy. 3. When cooking, part of the fat and oil is mixed into the soup, especially with the addition of onion, ginger, star anise and other seasonings, which can remove the fishy smell and improve the flavor, and reduce the feeling of fatness. 4. Deep fried pork with cold water immersion not only remove the greasy feeling, but also make the skin crease more beautiful.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh