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Braised Pork with Meigan cai

2024-08-22 02:59:46 734

Meigan cai with Pork is a famous dish with unique traditional flavor in Jiangsu and Zhejiang, belonging to Zhejiang cuisine. The main raw materials are Meigan cai and streaky pork. The dried vegetables absorb the meat fat and become astringent and moist. The pork is fat but not greasy after the dried vegetables absorb fat. The meat fragrance of the dried vegetables reflects each other, which is the perfect match between the dried vegetables and the meat. The strong aroma is very tempting.

Details of ingredients

Pork belly with five flowers400 grams
Meigan cai100 grams
Light soy sauce2 spoons
Old smoking1 spoonful

Technique

difficultybeginner
workmanshipStew
tastesalty and savory
timean hour

Steps to make Braised Pork with Meigan cai

1. Prepare the materials.
Wash the pork belly and cut it into small pieces.
3. Soak Meigan cai in hot water and cut them into pieces.
4. Put the sliced meat in a pot and blanch it in water.
5. Put the ginger back into the pot.
6. Pour in an appropriate amount of cooking wine.
7. Add light and dark soy sauce.
8. Bring to a boil over high heat and then turn to medium heat to continue cooking.
9. 10 minutes later, add chopped Meigan cai.
10. Simmer over low heat until the meat is crispy, add an appropriate amount of rock sugar, and simmer over high heat until the sauce is complete.
11. Meigan cai with strong aroma and soft and rotten meat.