Braised Pork with Preserved Vegetable in Soya Sauce
Step 1 . Prepare dried plum vegetables and soak them in advance.
Step 2 . Prepare a piece of streaky pork and clean it.
Step 3 . Boil in cold water, add wine and ginger slices (forgot to shoot), and cook.
Step 4 . Cook until the meat slices can be inserted with chopsticks.
Step 5 . Take it out, drain the water, and fill the small hole with a toothpick.
Step 6 . Wipe Baijiu and dry it.
Step 7 . Boil the oil.
Step 8 . When the oil is 50% hot, (pork skin down) put the cooked meat down and fry until the skin changes color.
Step 9 . Turn it over and blow it up again.
Step 10 . Deep fry until golden on both sides.
Step 11 . Take out the fried meat and immediately soak it in cold water for an hour (this is the key to the foaming of the meat skin).
Step 12 . Remove and drain the water, and cut into slightly thick pieces.
Step 13 . Put it into a large bowl, add salt, chicken essence, oyster sauce, pepper, sugar and rice wine.
Step 14 . Stir well until each piece of meat tastes delicious.
Step 15 . Soak dried plum vegetables, clean them and dry them.
Step 16 . Heat up the pot and add oil. When the oil is 70% hot, add plum and dried vegetables and stir fry evenly.
Step 17 . Add star anise and dried pepper, stir fry raw, and set aside.
Step 18 . Put the meat in a bowl with the skin facing down.
Step 19 . Put on the fried dried plum.
Step 20 . Put it into an electric pressure cooker and press it for 90 minutes.
Step 21 . okay.
Step 22 . Take a plate and turn it upside down.
Step 23 . Delicious.
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