Sichuan version of braised pork with preserved vegetable in soya sauce Kwai

Sichuan version of braised pork with preserved vegetable in soya sauce Kwai

Introduction:

"Over the years, I have developed a habit in my work. I can't help but analyze some things: is this the best way? Is there a faster, time-saving and labor-saving way? Is there any possibility of improvement? What's important and what's not? Under what circumstances should I do? What should I do first and then what should I do This habit has deeply affected my daily life, and even my daily cooking skills are within the scope of my consideration. I like traditional food. While inheriting, I often reflect on the advantages and disadvantages of daily food production methods, and make improvements and verification according to my own ideas. The eight character policy of "nutrition, health, delicious and fast" is my most basic requirement for food. Braised pork with preserved vegetable in soya sauce is also a small improvement in Sichuan Kwai Chi. The preparation of raw materials respects the traditional method, but instead of using the traditional method of steaming on the cage, it uses the pressure cooker instead, which greatly shortens the steaming time, and there is no discount on the taste and taste of the blanching. "

Production steps:

Materials required:

Streaky pork with skin: 500-750g

Dried vegetables: 100g

Salt: a little

Soy sauce: moderate

Old style: moderate

MSG: a little

Pepper: a little

Vegetable oil: a little

matters needing attention:

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: salty and fresh