Share a private dish -- braised pork with plum vegetables-You Are Foodie

By Molly
57

Share a private dish -- braised pork with plum vegetables

Let's share with you the delicious food of Jingchu - Mei Cai Kou rou. Hehe, does it look attractive? My husband and friends like this dish very much. I didn't want to eat it again last weekend. They also said that a friend would come over for dinner in the evening? I can't help it. Who told me that this private dish is fat but not greasy, and plum dishes are rich and fragrant! This dish was photographed n years ago. Because the photos are simple and there are no steps, they have not been posted to share with you. Well, I won't say more. I'll share with you my practice of braised pork with plum vegetables right away.

Main Ingredients

High soup appropriate amount
a kind of mustard green appropriate amount
streaky pork A moderate amount of

Auxiliary Ingredients

Garlic powder appropriate amount
Shuidian powder appropriate amount
Ginger slices appropriate amount
Octagonal shape appropriate amount
Oyster sauce appropriate amount

Features: the meat is soft and rotten, fat but not greasy, and the plum vegetables are rich and fragrant.

Step 1 . Wash Meigan cai and soak them in water for 30 minutes.

Step 2 . Add ginger slices, star anise, and water to the pot and bring to a boil.

Step 3 . Put the pork belly in and cook for 30 minutes, then remove and drain.

Step 4 . Seasoning sauce: Take a small bowl and add broth, oil, salt, sugar, soy sauce, dark soy sauce, and chicken essence.

Step 5 . Hot oil in a wok, add the cooked and drained pork belly, and fry one side of the pork skin until golden brown.

Step 6 . Then pour in the dark soy sauce, add some water to color it, cover the pot and let it simmer for 1 minute.

Step 7 . Take out the pork belly and cut it into slices of about 1 centimeter.

Step 8 . Place the sliced pork belly skin facing down in the bowl.

Step 9 . Wash the pot, heat up the hot oil, add minced garlic and ginger, stir fry until fragrant, pour in seasoning sauce and heat up.

Step 10 . Add the washed and soaked plum vegetables, stir fry well, and simmer over low heat for 5 minutes.

Step 11 . Cover the stir fried bok choy with meat.

Step 12 . Steam over high heat in a steamer for about 1 hour.

Step 13 . Cover the steamed plum and vegetable meat bowl with a plate, drain the juice from the steaming bowl into another small bowl, and then add an appropriate amount of broth, chicken essence, sugar, oil, and a little salt according to personal taste.

Step 14 . Then, press down on the plate and bottom of the bowl with your hand and quickly flip it over, as shown in the picture.

Step 15 . Take out the steaming bowl, and half of the pork belly with pickled vegetables is ready.

Step 16 . Pour in the prepared soup, boil it, and then add the starch and soy sauce.

Step 17 . Wait until the soup boils and becomes slightly thick.

Step 18 . You can pour it over the braised pork belly and it's ready to be cooked.

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