braised pork with dried vegetables
Braised pork is a common China dish made from pork. The "buckling" of meat refers to the process of pouring the meat into a bowl after it is steamed or stewed until it is done. Buffed pork is mainly divided into taro braised pork and plum vegetable braised pork.
Recipe Recommendations
- red pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- brown sugar appropriate amount
- soy sauce appropriate amount
- slightly spicy
- skills
- an hour
- simple
Steps for braised pork with dried vegetables
1
Prepare the ingredients. Rinse a large piece of pork belly with skin in water to remove pig hair.
2
Ingredients, dried water cabbage can be replaced with other dried vegetables.
3
Slice the ginger, put enough water in the pan (it is estimated that the meat can be soaked), boil water, add the meat in and cook until it can be inserted with chopsticks, and remove it. Use a toothpick to tie small eyes on the surface of the meat skin, the denser the better, so that the fried skin will be fluffy.
4
Spread brown sugar and soy sauce evenly on the surface of the meat skin while it is hot.
5
Put the oil in the pan and cook it until it is 70% hot (the green smoke on the oil surface spreads to all directions, and the oil surface is calm), and put the whole piece of meat with the skin down into the pan and fry it. It is best to cover it with a pot lid to prevent the oil from splashing and scalding. Fry the meat skin to yellow, remove and drain the oil.
6
Soak the whole piece of meat with skin side down in water until the skin is soft, remove and drain.
7
Soak the dried vegetables in boiling water, clean them and squeeze them dry, chop the onions and peppers for later use.
8
Cut the meat into pieces, about 0.8 cm thick each, skin side down, and line it in a bowl.
9
Put the dried vegetables on top, sprinkle with salt, and steam in a steamer over water for 30-50 minutes until the meat is soft and mushy.
10
Cover a bowl with the steamed braised pork.
11
Put the meat into the plate in a reverse buckle bowl.
12
Start in another pot, add the stock, boil pepper, onion, salt, soy sauce, and monosodium glutamate and pour on the braised pork. It will taste better after the braised pork is ready. Soak the dried vegetables at the bottom in the oil and absorb the oil.