Sichuan preserved vegetable braised pork with preserved vegetables recipe

Meicai Kourou is a specialty food of the Hakka people and is also common in Sichuan. This food can effectively relieve the greasiness of pork belly, and the acidity of preserved vegetables increases people's appetite, so Meicai Kourou is very popular among people. If you prefer Sichuan preserved vegetable and pork with preserved vegetables, you can learn the homely cooking method of Sichuan preserved vegetable and pork with preserved vegetables introduced in the article, but you need to try more to make the delicious dish.

Method 1

Ingredients:

500g pork belly, appropriate amount of preserved vegetables, scallion, ginger slices, cooking wine, white sugar, dark soy sauce, light soy sauce, black bean sauce, white sugar, light soy sauce, dark soy sauce, cooking wine, and five-spice powder.

practice

1. Cut the pork belly into cubes and soak the dried preserved vegetables in warm water for 10-15 minutes.

2. Put the pork belly, scallion, cooking wine and ginger slices into the boiling water in the pot and blanch for a few minutes.

3. Take out the pork belly, then evenly apply light soy sauce on several sides of the pork belly to color the meat.

4. Add oil to another pot, put the pork belly into the pot and fry it under medium-high heat, then take out and let it cool slightly.

5. Add seasoning (a) to the dried preserved vegetables and stir-fry until combined. Set aside. Meanwhile, mix seasoning (b) together and set aside.

6. After the pork belly has cooled slightly, cut it into thin slices, each slice about 8 cm long, 4 cm wide and 0.5 cm thick.

7. Take a round bowl and apply a layer of seasoning (c) evenly on the bowl to make the meat pieces more colorful.

8 In a round bowl, place 1/3 of the preserved vegetables in the bowl as the bottom. Place the sliced ​​pork belly evenly on the preserved vegetables. Apply a layer of seasoning (b) on each layer of pork belly. Make sure to apply it evenly. Finally, place another circle of preserved vegetables around the bowl. Pour the remaining seasoning (b) on the outermost layer of pork belly and preserved vegetables.

9. Put water in the pot, put the bowl with the meat in it, turn the heat from high to medium, and steam for 50-60 minutes, until the meat is soft but not mushy. Or steam it in water, it will take a little longer. After steaming, take out the juice and pour it directly into the bowl. This way it will be more flavorful.

10. After taking out the juice, put the meat back on a large plate and place the dried preserved vegetables in a circle around the meat. [9]

Method 2

Ingredients:

Roast pork, dried preserved vegetables, ginger, peanut oil, juice, wine, oyster sauce, rock sugar, pepper, and dark soy sauce.

practice

1. Soak the dried preserved vegetables in water for half an hour, wash away the mud and sand hidden inside, drain the water and chop into small pieces.

2. Heat up a wok, pour the dried preserved vegetables into the dry wok, and slowly stir-fry over medium-low heat to release the moisture.

3. After the pickled mustard greens are stir-fried until completely dry, add juice and sugar for seasoning and serve.

4. Reheat the wok, pour in an appropriate amount of peanut oil, and when the oil is hot, pour in the thinly sliced ​​roast pork and stir-fry until fragrant.

5. Pour a large amount of minced ginger and minced garlic into the pot, stir-fry until fragrant, then pour in the water used to roast the pork, season with rock sugar, oyster sauce, and pepper powder, adjust the color with soy sauce, and serve.

6. Stack the braised pork with preserved vegetables layer by layer and place them upside down in a deep bowl, pressing each layer firmly.

7. Pour the gravy over the pork with preserved vegetables and steam for about 45 minutes.

8. After steaming thoroughly, place the plate on the large bowl, turn it over and uncover the bowl. [10]

Method 3

Ingredients:

500g pork belly, 250g preserved vegetables, 1 spoon of chili sauce, 1 spoon of soy sauce, and appropriate amounts of ginger and salt.

practice

1. Soak the preserved vegetables until soft, chop them into small pieces, and place them in a bowl for later use.

2. Wash the pork belly and boil it in water for 10 minutes. Take it out and apply salt and soy sauce on it while it is still hot and marinate for 10 minutes.

3. Cut the pork belly into slices.

4. Then place the sliced ​​pork belly on the prepared preserved vegetables.

5.Finally , place the chili sauce and shredded ginger on top of the meat. Place it in a pressure cooker and steam for 20-30 minutes before eating. Those who like spicy food can add some chili peppers.