Pickled Pork with Mei Caixin
by moguixiaozhu
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Clean the pork, put water in the pot to cover the pork, add green onion and ginger cooking wine and cook for about 40 minutes, until the chopsticks can penetrate the pork.
2. Let the pork cool slightly, spread the dark soy sauce evenly on all sides, and marinate for 20 minutes.
3. Soak the Mei Caixin in clean water for one day, changing the water halfway.
4. Wash the plum cabbage core, squeeze out the water, and cut into small cubes.
5. Sliced green onion and ginger.
6. Put oil in the wok, add green onion, ginger, star anise and sauteed leaves until fragrant.
7. Add the diced plum and stir fry.
8. Add appropriate amount of oyster sauce.
9. Add appropriate amount of soy sauce.
10. Add appropriate amount of cooking wine and stir-fry evenly.
11. Out of the pot for later use.
12. Put a little more oil in the frying pan and fry the pork.
13. Fry the pork until golden on all sides.
14. Cut the fried meat into large slices about 0.5 cm thick.
15. Evenly yards in a large bowl.
16. Put the fried plum diced on top and compact it.
17. Put it in a steamer and boil on high heat, then turn to low heat and steam for 2 hours.
18. Buckle the large bowl on the plate and remove the large bowl.
19. If the taste is weak, pour the soup in a large bowl into a small pot, add water and starch to thicken the pork meat.
Tips:1. The step of frying the meat is really scary. It keeps banging oil, the sound is loud, frying the meat is worrying, and it feels like you are risking your life when you cook a dish. I just fry it. The most authentic method seems to be whole-fried, which feels too greasy.
2. The piece of meat I picked is basically big fat meat, but because it is domestically raised, and it has been steamed for a long time, basically the oil has come out, and the meat will melt when you lightly touch it when you eat it. It's greasy, but it still looks a little lame, haha.
3. The plum cores used this time are fresh and not very oily. I think it will be better to use dried plums, and the vegetables should be more fragrant.
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