Nanxiong Meicai Braised Pork Home Cooking Video Tutorial

Home-cooked practice of braised pork with plum vegetables

material

Material: pork ribs (pork belly) (1000g)

Accessories: plum (150g) starch (broad bean) (5g).

Seasoning: Douchi (15g), ginger (5g), garlic (5g), sugar (20g), fermented bean curd (red) (10g), salt (5g), soy sauce (15g) and pepper (dried red tip).

working methods

1. Scrape the pork belly, wash it, cook it with clear water until it is only cooked, and take it out;

2. Spread the cooked skin with soy sauce evenly;

3. Stir-fry pepper, air-cool, and soak in rice wine to make Sichuan pepper wine;

4. Heat the wok on medium heat, put the oil in a slightly boiling state, fry the meat in the pot cover until it is silent, and take out and drain the oil;

5. Cut the drained and cooled meat into long pieces, each about 8 cm long and 0.5 cm wide, and put it in a bowl with the skin facing down to form a windmill shape;

6. Grind fermented soybean, garlic and fermented bean curd into paste, put them in a bowl, and add ginger slices, refined salt, soy sauce, Sichuan pepper wine and white sugar to make flavor juice;

7. Pour the prepared sauce into the meat, then put the whole bowl into a steamer, steam it with strong fire for about 40 minutes, then simmer it and take it out;

8. Wash plum vegetables and cut into pieces with a length of 3 cm and a width of 1 cm;

9. Mix the cut plum vegetables with white sugar and oil, put them on the meat, steam for 5 minutes, take them out and pour out the original juice;

10. Re-buckle the meat in the dish, boil the raw juice, and adjust the humidified starch into a thin sauce, and serve!

(Production Tip: Because of the frying process, you need to prepare 1500g vegetable oil! )