Chinese Food
Stewed pork with preserved vegetable
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It is said that there is also a good legend about stewed meat with plum vegetables . During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to the West Lake of Hangzhou to learn cooking. After two chefs learned and returned to Huihe, Su Dongpo also called them to imitate the Dongpo stewed meat of the West Lake of Hangzhou. The stewed meat with plum vegetables is made of plum vegetables. It's really delicious, refreshing and not boring. It's very popular with the citizens of Huizhou. At that time, it became a famous chef Delicious dishes at Huizhou banquet. Meicai pork is often called Shaobai. It has many names due to different regions. It is characterized by red sauce, bright oil, thick and delicious soup, smooth and mellow pork, fat but not greasy, soft, rotten and mellow food. Taste - salty. The meat is soft and rotten. It's fat but not greasy. It's rich and fragrant. When you chew a piece of oil, you will feel it is not fat at all. The plum vegetable absorbs oil. The streaky pork will bring the fragrance of the plum vegetable. The mellow of the pine kernel. The combination of the plum vegetable, the pine kernel and the fat streaky pork is really just right. Dried vegetables with plum
Cooking ingredients
Cooking Steps
Step1:Cut the streaky pork into squares and wash them. Soak the dried vegetables in warm water for 1015 minutes and squeeze out water for use.
Step2:Put streaky pork and ginger slices into the boiling water of the pot. Scalding the big material for a little will squeeze out blood.
Step3:Take out the streaky pork. Put another spoon of oil into the pot. Heat it to 30% of the oil temperature. Put the streaky pork in the pot and fry it for 5 minutes at high heat. Make the skin golden and take out the streaky pork. Remember not to fry for a long time.
Step4:After the pork is fried, add a large bowl of hot stewed pork soup. Then pour in a little old soy sauce and cooking wine and simmer for 10 minutes to cool the meat. When the meat is cold, use kitchen paper to remove the excess oil from the streaky pork. Then cut each slice into thin slices about 8cm long, 4cm wide and thick Zero point five Cm into a round bowl with the skin facing down and flattening.
Step5:Take a bowl and pour in Haitian old soy sauce, Haitian raw soy sauce, oyster sauce, steamed fish and soy sauce of Li Jinji, salt and thirteen spices to make the sauce.
Step6:At the same time, take another pan and pour in a little oil. Heat the oil to 50% heat, pour in the chopped green onion, ginger and garlic, stir fry the fragrance, pour in the pickled dried plum vegetable, stir fry it, then pour in the seasoning juice and the old soup of stewed meat, stir fry it for a while, and then pour it into the prepared meat.
Step7:Steam the semi-finished Meicai pork in a steamer for one hour and then take it ou
Step8:Then take out the juice. Fold the meat in the big plate. Place the dried plum vegetables around the meat. Then pour the original juice directly on the meat. Or pour it into the pot and pour it into the water. Pour the sauce over the meat.
Cooking tips:1. The streaky meat should be 2-1 proportion between the lean part and the fat part. It's better to eat. 2. Each slice of streaky pork is about 8cm long, 4cm wide and thick Zero point five Cm. Not too thick. 3. If you like something more salty, you can add more salt when you stir fry the plum. 4. Cover the pot tightly when steaming the meat. Judge the maturity in time. There are skills in making delicious dishes.
