Chinese Food
Braised pork with small Song Dynasty
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This dish is the first one that is relatively perfect after several generations of efforts. Although it has evolved from other recipes, it has increased many changes after several generations of experience, and gradually separated from the original mode, and matured into a more perfect dish. It is sour and sweet but not greasy, without salt in the sauce, but not tasty. It is mellow in the acid, with sweet and sour taste, Between the teeth leaves the fragrance the aftertaste infinite artistic conception
Cooking ingredients
Cooking Steps
Step1:Wash the streaky pork, boil the whole piece in salted water, tie it with bamboo sticks at a density of about 1.5cm on the meat skin for 2cm deep, rub some refined salt, fry it in the oil pan until the skin is yellow and hard, soak it in cold water until the skin is soft, cut it into 1cm thick and 10cm wide, then marinate it with some white sugar for later use. Peel and wash the taro, cut the pieces of the same size and quantity as the meat, fry them in the oil pan for later us
Step2:Dry mushrooms are soaked in hot water and minced. Garlic and scallion are minced. They are mixed with lemon sauce, plum sauce, South milk, soy sauce, oyster sauce, white glutinous rice, white vinegar and pepper, and mixed into a slightly sour sauce for later use
Step3:Put the seasoning into the pickled meat and then soak it for about half an hour. Put a piece of meat piece and a piece of taro into a middle bowl at an interval. Put the steamer on the fire and steam for 2530 minutes. Turn it over and put it into the wok
Cooking tips:The whole meat must be cooked thoroughly to reduce the time of steaming, and the depth of pricking must be deep, otherwise it is easy to separate the skin and meat when steeping. The sauce mixed with acid, which is easy to volatilize in case of heat, can properly neutralize the sugar put into the meat when salting. The steaming time must be sufficient, so that the taro can fully absorb the fat of the meat and the taste of the sauce to increase the taste and taste.
