Anhui cuisine: In my impression of more than 20 years, it has always been oily, heavy in taste, salty and spicy, heavy in color, high in heat, love to braise, stew, stir-fry, and stuffy... and other characteristics. There are few steamed or clear dishes. For example, if you treat it at home, after eating, you will see that the remaining dishes are almost white, clear and light stir-fried dishes, and steamed and stewed dishes, which seem to be less popular. Because locals have long been accustomed to accepting the unique "heavy taste" of Anhui cuisine.
Pickled vegetables and pickles: detoxify and reduce swelling, appease and digestion, warm the middle and promote qi. Improve eyesight and improve diaphragm. Indications for sores, carbuncle swelling and pain, full chest septum, cough and excessive phlegm, deafness of ears and ears, swollen gums, constipation and other diseases.
Taste: Sour, salty, easy to preserve
Snow vegetables and pickled cabbage are called pickles in Anhui. Because they are delicious, everyone likes them, they are a household name.
The pickles were sent by my mother by express delivery from her hometown in Anhui, because the ones in Shanghai are dyed with industrial yellow pigment. You can't eat it if it doesn't taste good
The pickles sold here are all handmade and homemade, so they taste the best.
Roasted pork with pickled vegetables
Recipe Recommendations
- pork belly 4 two
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- red pepper appropriate amount
- sugar 1/4 spoon
- salt 1/4 spoon
- sour and salty
- burn
- half an hour
- ordinary
Steps for Roasted pork with pickled vegetables
1
Prepare washed snow vegetables.
2
Cut the pork belly (a little thicker, without removing the skin) and prepare the ingredients.
3
Put oil in the pan and heat up the pork belly, star anise and ginger.
4
After refining for a while, some oil has emerged from the pork belly. Pour in about a spoonful of soy sauce.
5
Stir fry, add a small amount of salt to the colored meat (the pickles themselves are also salty).
6
Cover the pan and dry.
7
When the meat is oily, tender on the outside, tender on the inside, and colorful on the inside (basically the same method as braised pork), this step will be ok.
8
Pull the cooked meat aside, pour in the pickles, and stir fry.
9
Stir fry over high heat for a few minutes, add water, cover the lid over medium heat, and smother.
10
Seeing that the water is almost collected, remove the lid and add 1/4 teaspoon of sugar to freshen up.
11
Stir fry, add dried red peppers, and finally add a large amount of heat. The whole process is about half an hour.