Family version of braised pork with plum vegetables
By BarbaraMoore
I just had appendectomy at the beginning of the month. My mother took care of me here a few days ago. I ate my mother's braised pork without vegetables twice. It was amazing. So I begged my mother to teach me the secret. No, I tried it today, and the taste was really great! This method is very simple and is especially suitable for people who want to eat braised pork but don't like cumbersome craftsmanship ~
Recipe Recommendations
- plum dried vegetables appropriate amount
- laojiang appropriate amount
- salt appropriate amount
- white granulated sugar appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- pepper powder appropriate amount
- peanut oil appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Family version of braised pork with plum vegetables
1
Prepare all the ingredients. Buy three layers of meat for meat cubes. The square one is the best. If you like to eat lean ones, you can buy ones with more lean ones.2
Pour clear water into the pan, add ginger slices and cooking wine, after the water boils, put the meat on and cook until it is 8 ripe, pick up and cool, set aside.3
After the meat is cooled, use your fingers or chopsticks to evenly spread the soy sauce over the meat skin. After coloring it for the first time, use the same local method to color it again an hour later. So on, I colored it three times in total. Finally, the color of the meat skin was very dark.4
Put a little peanut oil in the frying pan, place the meat skin side down and fry it in the pan, pressing repeatedly until the meat skin is browned and gives off the dry aroma of meat, and then serve the pan (note, just fry the meat skin).5
Cut the meat into your favorite thick slices, place them in a large bowl, and add a little salt (there is salt in both plum vegetables and fermented beans, so don't add too much salt here), white sugar, soy sauce, diced ginger, chicken essence, and pepper powder, mix well.6
Put the meat slices with the mixed seasonings neatly into a large bowl, mix the dried plum vegetables and fermented beans well, evenly sprinkle on the packed meat slices, and then cover the large bowl with plastic wrap.7
Pour more than half of the pot of water into the electric rice cooker, bring to a boil, put in a steamer, put in a large bowl with the stuffed meat and steam for 1-2 hours (steam for 2 hours if there is more meat and thick slices of meat, otherwise steam for more than an hour. Enough).8
When you are out of the pan, turn the big bowl upside down, place it on the plate, and you are ready to eat. Those who like chopped green onion can sprinkle it with chopped green onion. I pursue simplicity and add nothing.