braised pork with plum vegetables
By VicentaLakin
Recipe Recommendations
- pork a pound
- meicai appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- ginger slices 2-3 sheet
- oil appropriate amount
Steps for braised pork with plum vegetables
1
Mei Cai first with water to soak and then wash, wash the best time to carefully shop a piece of wash, because there is sand the best to wash 2 times, so thoroughly washed
2
If pork is cooked, use chopsticks to insert the pork. If the chopsticks are not very difficult to insert the pork, you can start the pot. You can put a few slices of ginger and pour some cooking wine during the cooking process.
3
Apply soy sauce after taking out of the pan. This is the color I only applied once.
4
This is the color I applied three times
5
When the soy sauce on the pig skin is dry, you can pour the oil into the pan
6
Put the soy sauce side down in oil and fry it. After frying, take it out of the pan for later use. If you are afraid of being splashed by oil, you can put the meat into the pan and directly cover the lid. Just move the pan at that time. Don't fry for too long, otherwise it will be fried. It will be burnt for 1-2 minutes
7
This is the water for boiling meat. Don't pour it out. If the water is still hot, put the fried meat directly into the water. If it is not hot, you can get on fire and heat it
8
Soak the fried meat with the skin down in the broth for 20- 30 minutes, until the surface of the skin is wrinkled
9
This is soaked and wrinkled skin
10
Wash the plum vegetables and squeeze out the water. Cut them into thin slices and stir-fry. There is still oil in the pot where the meat was fried just now, so I will make use of this oil and stir-fry the plum vegetables until fragrant.
11
Then cut the pork into thick slices and place it in a bowl. While placing, apply the remaining soy sauce on each slice to taste it. After sorting, place the plum greens on the pork and cover it with plastic wrap to prevent Excess water vapor from entering the bowl and steaming it in the pan for 1 hour. If you want to eat it softer and more glutinous, you can steam it more. My roast white rice is softer and glutinous. Finally, steam it and turn it out on a plate. Since it was eaten by family members, it was not turned over.