Chinese Food
Braised pork with preserved vegetable
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I've always had a light meal at home. I often cook with salt. Today, I'd like to have a change of taste. I'd like to order stewed pork with Mei Cai. It's not bad to do this. My son who doesn't eat fat always says it's delicious. It's easy to make. Let's do it together. -
Cooking ingredients
Cooking Steps
Step1:Meicai leaves two hours in advance.
Step2:Select the streaky pork, wash it and cut it into about 1cm thick.
Step3:Start the pot and boil the water. Blanch the pork.
Step4:Boil for another minute or so. Pour out the water and put in two or three pieces of ginger.
Step5:Cover the pot. Fry slowly over medium low heat. Turn over halfway. There is water and pigskin at the beginning. The frying process will be a little oil spray. So cover the pot to prevent spray. The Maifanshi is not sticky to the milk pot. It's very convenient.
Step6:Fry the streaky pork until golden on both sides. Add more oil.
Step7:Put in the mashed garlic. Stir it. The fried oil is enough to make the garlic burst.
Step8:Put in the dried vegetables.
Step9:Put in small pieces of dried red pepper. Stir it up.
Step10:Add old, raw, sugar, salt, and red rice wine. The seasoning is adjusted to your taste. The seasoning in the recipe is for reference only.
Step11:Stir well. Pour in about 500ml of water.
Step12:Cover the pot. Cook over medium heat for about 20 minutes.
Step13:Go to the back and turn on the fire to collect the juice. Just a little juice.
Step14:Finally put on the scallion. Out of the pot.
Step15:The plum vegetable absorbs the soup. The streaky pork is fat but not greasy. The entrance is crisp and rotten. It's really delicious.
Cooking tips:There are skills in making delicious dishes.
