Braised Pork with Meigan cai

2024-10-19 14:58:54 2676

Braised Pork with Meigan cai
Harthsun cast iron frying pan is thick, evenly heated, highly heat preservation, time-saving and labor-saving. It is also an effective assistant for stewing and cooking. The classic dishes such as Meigan cai and meat are also vividly displayed, fat but not greasy, thin but not firewood, and full of fragrance!

Details of ingredients

  • Pork belly with five flowers500 grams
  • ginger1 piece
  • Old smokingHalf a spoonful
  • Light soy sauce2 spoons
  • Cooking wine1 spoonful

Technique

  • difficultySimple
  • workmanshipcook
  • tastesalty and savory
  • timean hour

Steps to make Braised Pork with Meigan cai

  • 1. Preparation of raw materials.
  • 2. Soak Meigan cai in water until soft.
  • 3. Boil the water once with clear water, wash and drain.
  • 4. Blanch pork belly with scallions and ginger, wash and cut into small pieces.
  • 5. Heat the wok and cool the oil, stir fry scallions and ginger.
  • 6. Add meat chunks and stir fry until oil is removed.
  • 7. Add Meigan cai.
  • 8. Add wine, light soy sauce, dark soy sauce, stir fry evenly.
  • 9. Heat water, rock sugar, and salt to a boil, then reduce the heat and simmer until the meat is crispy and tender.
  • 10. The soft, glutinous, crispy and rotten Meigan cai will be good for meat!
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