Chinese Food
Gold medal Tianjin pork
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Braised pork is a common Chinese dish made of pork. It is usually boiled in a soup pot with streaky pork. Add old soy sauce, fry and color it, and then cut into slices. After that, stir fry the Meicai with seasoning for a while. Put the streaky pork into the bowl. Spread the Meicai section on the top. Then stew it in a small fire. Turn the meat back on the plate. The color is oily, the aroma is rich, the meat is soft and rotten, and the plum vegetable is golden in color. The fragrance is fragrant, sweet and refreshing, not cold, not dry, not wet, not hot. It absorbs the oil and the soup of the streaky pork. The taste is immediately enriched. The streaky pork also has the fragrance of the plum vegetable. They cooperate with each other. Although the north and South cuisines all have different styles and tastes, but the method is basically the same. To make this dish, I used a lot of force to press the first-class fragrant peanut oil. It can lock the fragrance and retain the nutrition. -
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients read
Step2:Let's soak the dried vegetables in water first. Then cut it into small pieces. Wash it with water several times. Wash away the sand impurities.
Step3:Wash the streaky pork and put it in the pot. Add some water. Cook the streaky pork.
Step4:Take out the cooked streaky pork. Brush a layer of old soy sauce on the pig skin. Then use a toothpick or a meat cutter to make some small holes in the pig skin. For better taste.
Step5:Heat up. Add a large amount of multi press first grade peanut oi
Step6:Heat the oil to 70-80% heat (the smoke on the oil surface diffuses to all sides. The oil surface is calm). Dry the water of the streaky pork with the kitchen paper. Put it in the oil pan and fry until golden. Pay attention to safety in this step. Be careful of oil splashing.
Step7:Turn the meat inside out. Fry it a little longer.
Step8:Soak the fried streaky pork in cold water for 30 minutes.
Step9:Chopped garlic.
Step10:In another pot, add the multi press first grade peanut oil and heat it.
Step11:Add garlic, star anise, cinnamon, fragrant leaves, and burst out the fragrance.
Step12:Stir fry the dried vegetables.
Step13:Then add in the raw, old, fermented bean curd, cooking wine, sugar, salt and half a bowl of hot water. Cook for 10 minutes.
Step14:The soaked streaky pork is cut into thin slices. The size is on the plate.
Step15:Put the dried vegetables in the pot and steam for 80 minutes.
Step16:Take out the meat. Pour the soup into the wok. Concentrate it again. Add the water starch and cook it into the sauce.
Step17:Turn the meat upside down and put it on the plate. Pour the sauce on it.
Step18:It's rich in aroma, soft and rotten meat. It's fat but not greasy.
Cooking tips:Streaky pork is better to choose fat meat and lean meat. The plum vegetables just bought can't be used directly. They can't be used until they are soaked and cleaned. Then they can be used only after they are fried, braised and boiled. Only when the dried plum vegetables are fried and fragrant can the meat be delicious. Some friends just mix some flavor juice and pour it on the meat. Then sprinkle it with dried plum and steam it. The taste will be much worse. There are skills in making delicious dishes.
