Braised pork tendon with preserved vegetable recipe-Chinese Food-best chinese food recipes-cooking food

Braised pork tendon with preserved vegetable

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Hot pot have a unique style of hot pot hot pot. Today, I will not go to another hot pot. I will finish the cooking with LIREN electric chafing dish. Because LIREN electric cooker has the reputation of three real fires . When steamed, it is steamed open at high grade. Then, it is slow to steam to soft ripe. Now I will introduce this dish, which is also a unique Hakka flavor dish. The Mead dish is big with meat and pork. I've eaten it all at home. Today, I also make minced pork with plum vegetables. But it's not the minced pork that we usually eat. I make pork tendon. It's also my own original new dish. And Meicai is the authentic Meicai from Meizhou. Speaking of this Meicai, it should be salted by my brother's girlfriend's mother. They are from Meizhou. The Meicai produced by myself is better than any other place. -

Cooking ingredients

Cooking Steps

Step1:Prepare material

Step2:Add some water to the meat tendon and ginger pieces and put them into the pot to blanch the blood water

Step3:Then take out the meat tendon. Pour out the water in the pot. After washing the pot, pour some oil into the pot and fry the meat tendon until both sides are golden

Step4:Cut meat tendon into long strips and add garlic and raw soy sauc

Step5:Mix wel

Step6:Then put the meat tendons in a bow

Step7:Put the chopped Meicai into the bowl. Then seal the mouth of the bowl with plastic wrap

Step8:Use toothpick to make holes in the plastic wrap. Pour some water into the pot and put it into the steaming rack. Cover the pot and steam it over high heat. Turn it to low heat and steam for 20 minutes. Finally put some medlar in the last five and steam it together