Chinese Food
Gold medal Tianjin pork
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During the Spring Festival, my father always said that he wanted to eat pork, but he didn't buy Mei Cai, so he didn't make it for him. Today. The ingredients are ready. I'll make this dish for him right away. Meicai has a long history and is famous at home and abroad. It is one of the three famous dishes in Lingnan. It is a famous traditional specialty in Lingnan. Historically, it is called Huizhou Gongcai as palace food. It is made of fresh plum vegetables by many processes, such as cool drying, selection, floating salt, etc. it is golden in color, fragrant, sweet and refreshing, not cold, not dry, not wet, not hot. It has the effects of strengthening digestion, clearing away heat, relieving heat, eliminating stagnation, strengthening stomach, reducing blood fat and pressure. The plum is golden in color, fragrant, sweet and refreshing, not cold, not dry, not wet, not hot. It absorbs the oil and soup of streaky pork. The flavor is immediately enriched. Streaky pork also has the fragrance of plum. They cooperate with each other. -
Cooking ingredients
Cooking Steps
Step1:1. Prepare the ingredients. The streaky pork is better to choose the one that is three Fen fat and seven Fen thin. The one that is wider in cross section. The one that my mother helped to buy is a little narrow.
Step2:2. Soak Meicai in water for 25 minutes, and then wash it with water repeatedly without sediment.
Step3:3. Cut the streaky pork and put it into the pot and cook it. I cooked it for about 20 minutes.
Step4:4. Take out the streaky pork. Brush a layer of soy sauce on it. While it's hot, use toothpicks to pierce holes in the meat skin. It's convenient and tasty.
Step5:5. Wipe off the excess water with the kitchen wet towel. In the pot, fry the pork with peanut oil. Fry the meat skin downward until it is golden yellow. After the meat skin explodes, remove it for use.
Step6:6. Fried streaky pork. Soak in cold water to cool down.
Step7:7. Cut the streaky pork into 0.8cm pieces for standby.
Step8:8. Put the pork in the bowl. Then deal with the plum.
Step9:9. Pour a little strong fragrant peanut oil into the pot. Put in the fragrant leaves, some cloves of star anise, garlic and stir fry. Pour in the plum and stir fry.
Step10:10. Then add the raw, old, fermented bean curd, cooking wine, sugar and salt in turn. Finally, add a little water and cook for 10 minutes.
Step11:11. Pour the dried vegetables into a bowl of meat and pat them flat. Steam in a steamer for 80 minutes.
Step12:12. Take out the pork in Tianjin, decant the surplus juice and pour it into the frying pan. Put a bowl on the bowl where the meat is cooked. Quickly turn the plate upside down.
Step13:13. Pour the water starch into the soup of the frying pan and thicken it. Put the sauce on the meat and you can eat it.
Step14:14. This dish is very delicious. I don't eat fat at ordinary times. But the fat of this dish is instant. It's soft, waxy and delicious. It's very delicious.
Cooking tips:A. this dish takes a long time, so if you want to eat it, prepare it in advance. b. Be careful when frying streaky pork. When the skin of the meat explodes, it is likely to be scalded. Therefore, it must be well protected. c. For a summary of complementary food tools, you can go to my micro BLOG @ little prince's notebook to have a look at ha -) cooking skills are delicious.
