How long to steam braised pork?

Meicaikourou is a very famous dish, the main ingredients of which are pickled mustard greens and fresh pork belly. You just need to soak the pickled mustard greens in advance, clean them, take out the cooked meat and apply soy sauce on it; then fry the meat over low heat, put the pickled mustard greens at the bottom of the container, put the meat on top and steam it. The meat in this dish is fatty but not greasy, melts in your mouth, and is particularly fragrant. So, how long is the right time to steam pork with preserved vegetables?

How long to steam pork with preserved vegetables

About 30 minutes. Tips: The meat pieces coated with soy sauce are easy to explode, so you should cover the pot immediately. It will be easier to roll the soaked lotus seeds if you dry them out. It is okay to simply use pickled mustard greens to steam the meat rolls, but the color of the dish will be duller.

Preserved pork with preserved vegetables recipe

1. Scrape and clean the pork skin, put it into a pot of cold water, and cook it over high heat until it is 80% cooked (about 50 minutes).

2. Take out the fish, wipe off the water, and apply soy sauce on it while it is still hot.

3. Pour oil into the wok and heat it to 80% hot. Put the pork belly skin side down into the wok and fry until it turns dark red. Remove from the wok and let it cool.

4. Cut the fried pork belly into long slices.

5. Take a large bowl, pour a little oil and crushed rock sugar and spread evenly.

6. Place the meat slices skin side down neatly in a bowl.

7. Soak the pickled mustard greens until soft and wash them. Put a little oil in the pot, pour the washed mustard greens into the pot, add light soy sauce and fermented bean curd juice and stir-fry evenly.

8. Put the fried pickled mustard greens on the meat and steam it in a steamer for about 30 minutes until the meat is soft (or steam it in a pressure cooker). After turning off the heat, take out the meat bowl, cover it with a round plate, drain the soup, then turn the bowl upside down on the plate. Heat the wok over high heat, bring the soup to a boil, cook until thick, and pour it on the meat.