Chinese Food
Braised pork with Hakka Meicai
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I usually go out for dinner. I always like to order pork. Most Cantonese like to eat Hakka Meicai pork and taro pork. Most of the banquets and weddings in my hometown will have a dish style. Today, this dish is just remembered. Now share the tutorial. It's delicious to make at home.
Cooking ingredients
Cooking Steps
Step1:Marinate the dried vegetables. Chop them. Set asid
Step2:After the pork is flying, the sauce is coloured.
Step3:It's not sticky. Fry it on both sides until it's the same color. The skin is bubbly. I put a hole in it with my toothpick. It's very crispy.
Step4:Put the oolong tea in the pot. Boil the meat with water. Cook on medium heat for more than ten minutes. The vegetable leaves will absorb the oil. It won't be greasy.
Step5:Take it out and cool it. If it's not hot, slice it.
Step6:Stir fry ginger, oyster sauce, wine and sugar for three minutes. Turn off the heat.
Step7:Cut the meat. Put the skin down.
Step8:Cover with the cooked plu
Step9:The tin paper is sealed.
Step10:Steam for 40 minutes
Step11:The last step is because there is too much oil in the hands. I didn't take a picture. First, I left this dish of plum vegetables. Then I took out the meat and put it in order. be accomplished. Big meat pile. Happy to enjoy.
Cooking tips:If you don't like Meicai, you can change it to taro, or dried radish, pickled vegetables, or dried tofu. It's delicious. There are skills in making delicious dishes.
