Chinese Food
Stewed pork with preserved vegetable
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When it comes to stewed pork with plum vegetables , it has its shadow in many occasions, especially in the new year's day. Because of its bright color and bright atmosphere, it means that it is flourishing day by day. Therefore, it has become an indispensable classic dish on the dinner table of the new year's Eve. I remember when I was a child, it was only a few days before the new year. Grandma always had to make many bowls in advance. When there was a visitor or a family dinner, one bowl should be placed on a table. It would always be emptied. The meat in this dish is smooth, mellow and fat, but not greasy. The plum dish is fragrant and very popular. The so-called Meicai (also known as moldy dried vegetables). It means that pickled mustard, rape, cabbage or potherb mustard are boiled in boiling water and then taken out for drying. There are many ways to make Meicai Jianrou. And there are some local characteristics in different places. Today, I'd like to introduce grandma's version. Grandma is from Hunan. Of course, her favorite local plum dish is delicious. It's not just simple to wash and soak the dried vegetables. She will specially advance the dried vegetables
Cooking ingredients
Cooking Steps
Step1:Add 23 pieces of ginger and some white wine into the cold wate
Step2:Boil in high heat, remove froth and turn to low heat
Step3:Cook until it's easy to insert with chopsticks and turn off the fire
Step4:Take it out and soak it in cold water
Step5:After cooling, control the water content on the kitchen paper towel, heat the pot, put in a proper amount of oil, and put the streaky meat skin down into it to fry
Step6:Until the skin is golden brown
Step7:Remove and soak in cold water
Step8:Heat up the pot. Put a little oil in it. Stir fry large pieces of green onion and ginger
Step9:Stir fry the dried vegetables in the sauce after the flavor is produced
Step10:Add a little salt and sugar to taste. Stir well
Step11:In a bowl, pick out the ginger and onion
Step12:Cut the chilled pork into thick, thin and suitable slices
Step13:Put it into a bowl. Then add some salt, Sufu juice, soy sauce, cooking wine and sugar. Scallion and ginger slices
Step14:Marinate for more than one hour after evenly grasping
Step15:Stack the marinated meat pieces at the bottom of the bowl, and spread them with fried dried vegetables
Step16:Put a plate on the dish. Steam the autoclave and steam it over low heat for 15 minutes
Step17:Take it out and buckle it upside down. The plate is below
Step18:Finally, sprinkle some chopped shallots on the surface. In this way, the color, fragrance and attractive new year's dish Meicai Jianrou will be finished.
Cooking tips:. the best choice for streaky pork is five layers of fat and thin. Lower the pot in cold water. Add white wine and ginger slices to help remove the smell. Remove the froth when boiling. In this way, the soup for cooking meat can be used as high Soup for other dishes. The chopsticks for cooking meat can be easily inserted into it. After pulling out, put it into cold water for soaking; 2. When frying under the streaky pork, be sure to control the water on the surface first. Put the skin down into the oil pot; when frying meat, the most important Cover the pot well to avoid oil splashing; fry until the skin is golden and then remove it and put it into cold water to soak it again. This can remove the grease and the surface is easy to form tiger skin; 3. For the sake of making the pork slices easier to slice, put them into the refrigerator to cool and shape before cutting; add proper amount of onion and ginger, fermented bean curd, soy sauce, salt, cooking wine and sugar to the cut pork slices and mix them evenly for more than one hour In this way, the meat pieces are ready; 4. The dried vegetables should be soaked three hours in advance, and then fried. Add some salt and sugar and other flavors; the fried onion and ginger should be cut into large pieces. It is convenient to fry
