braised pork with salt and vegetable
It's almost time for the New Year's greetings, and we'll have New Year dinner tomorrow. Of course, this dish is indispensable for a table of delicious food-"Steamed Pork with Salt and Vegetables".
Recipe Recommendations
- dried red pepper 3 grams
- laoganma 10 grams
- soy sauce 1 grams
- oyster sauce 3 grams
- cooking wine 8 grams
- MSG 1 grams
- chicken essence 1 grams
- salt appropriate amount
- slightly spicy
- steamed
- an hour
- ordinary
Steps for braised pork with salt and vegetable
1
Thin the pork as shown in the picture to two fingers thick.
2
Cut into half-finger thick slices.
3
Wash with warm water.
4
Put the cut meat slices in a container, add salt, soy sauce, oyster sauce, cooking wine, monosodium glutamate, chicken essence, star anise powder, minced pepper, and Laoganma.
5
Place the meat slices, skin on the bottom and meat on the top, and place them one by one in a large bowl.
6
Put the remaining meat slices into a bowl, press gently, and smooth.
7
Soak and wash the salt vegetables in warm water, squeeze out the water, pick them in pieces, and chop them up; chop them up with a knife.
8
Heat the oil in a frying pan, pour in the shredded dried vegetables, shredded dried red peppers, and a little salt over medium heat and saute until fragrant.
9
Put the stir-fried dried vegetables into a buttoned bowl filled with meat and smooth them out.
10
Put the cooked pork into a steamer, steam for 50 minutes.braised pork with salt and vegetable Make Tips
Tell me about the method of making salt vegetables in my hometown. The main ingredient of salt vegetables is green vegetables, namely leaf mustard. Take the tender leaves and tips, remove the fascia, wash them, hang them on a rope to dry for three days, and then remove them. Place them in a large wooden basin, add salt and knead until juice comes out. Add pepper, star anise, cinnamon and other spices and mix well (or not add spices), put them into a gunny sack and press them with a stone mill, pickle for seven days, take them out and dry for one day. After steaming thoroughly in the cage, dry. After drying and kneading twice, wrap several vegetables into one handful and put them into a falling jar (A special jar with the mouth down and the bottom facing the sky). Cover the mouth with fresh vegetables, plug tightly with dry straw, invert it in a basin, and ferment for half a month before opening it for use. This dish is red and bright in color, delicious and fragrant, beautiful in meat, fat but not greasy, it is really delicious in the world!