|Look at the picture (it should be close to a pound!)|
dried plum cabbage
|1 small bowl|
dark soy sauce
|2 spoons/appropriate amount|
Fishy boiled ingredients Ingredients.
dark soy sauce
|half a teaspoon|
light soy sauce
How to make bowl of pork with preserved vegetables
First, prepare the beautiful giblets! The owner said give me the beauty and I believe him
The pickles were originally soaked in cold water for 2 hours, I read the package directions. After soaking, drain and reserve.
The ginger and garlic were chopped and reserved.
Pour water into a milk pan and heat it, add a few slices of ginger, wine, salt and some white pepper, some white pepper is better, I don’t have ………
When the water is boiling add the meat and scald it to remove the smell and blood. For about 30-40 seconds I pull it out. The meat can also be put in a whole, to keep the meat moisture, I cut into pieces, I cut into pieces because of the convenience of later fried pork rinds
Wipe dry with kitchen paper towels and let cool.
Once cool, pour in some dark soy sauce, not too much, for coloring, just spread it evenly.
Before frying, I let it skin-side down and dip it in the soy sauce a bit more.
Now it’s time to panic: I put a little oil in the pan before it’s hot, and place the soya sauce skin side down. Put the pork skin-side down, so it won’t fall down later Then cover the pan with a lid and fry it slowly on low heat. Why are you nervous Because you’ll find out in a minute Always remember to keep the lid on!
If you want to know what’s going on, click in and listen to the sound!
Probably after 3-4 minutes (I forgot to write it down), or if you hear the frying noises less frequently, turn the heat off. Carefully take the lid off the pot. That burst of aroma was like the smell of barbecued pork ~~~.
Deep-fried skinned pork belly.
You can remove the burnt areas.
Next, the part that I find most healing Cutting the meat into thin slices! Some people like a little wider is fine, no problem, the most important thing is not to cut too thick, my husband likes to eat small slices of small, so I cut the width of the Small, also cut thin.
Cut this thickness.
Once cut, place the meat in a bowl. Pour in the Sriracha you just used for coloring (if you have any left over on the plate) (no waste). Add the light soy sauce, Sriracha, pepper, sugar and wine, add a little salt or more Sriracha if you like it saltier.
Add a little oil to the hot pan, add the oil left over from deep frying the pork rinds, filter the blackened stuff before adding it oh! Saute the ginger then add the garlic, stirring constantly.
Then, add the Chinese preserved mustard greens and stir-fry. Stir-fry for a minute before adding the soy sauce, dark soy sauce and cooking wine. Stir-fry for another 1-2 minutes, then remove the pan from the heat.
Take a bowl and arrange the marinated pork neatly. Arrange 2-3 layers. I arrange two layers in my small bowl.
It’s okay to have some off lean meat all over the middle when you cut it, it will look nice as a hill when you buckle it later.
Top with prunes. The amount of pickled mustard is up to personal preference. Put as much as you like.
If you want to steam the pork in a shallow dish, you can do that. Once the pork has been arranged in a few layers, place the pickled mustard greens on top (I do it that way every time ~ lazy). This time I was diligent for the sake of my studious babies for once
I made a little tin foil lid to cover it. You can leave the lid off if you like more moisture in the steaming process. Some people like it juicy, others like it pureed.
Bring the water to a boil, turn the heat to medium-low, and place the bowl in the pot. Steam for 2 hours, remember 2 hours, it’s 2 hours! Important thing to say 3 times (^-^) I have tinfoil covered the first hour, the next hour I take the tinfoil off and steam it to make it a bit juicy And not too much. You can also use safety film oh ~ but because the next hour to take away I’m afraid of hot, so it’s easier to remove with tin foil
The actual steam bowl is very hot!
It looks like QQ’s, but the entrance is instant!
2. don’t cook too long (when boiling and decocting)
3. Steam over medium-low heat for 2 hours
4. Keep the foil covered for one hour and remove it for the next.
Babies, be sure to share!