Roasted meat with dried vegetables is a delicious traditional dish, belonging to Zhejiang cuisine. The meat is crisp and tender with thick juice. Wash the pork, cut it into pieces, put it in a bowl, add a little soy sauce and mix well for pickling; Soak plums, clean, and cutting into sections; Put the pan on the fire, put the oil to 70% heat, add the pork pieces, fry for 3- 5 minutes on medium heat, and fry until it is 80% cooked. When it becomes Huang Shi, pour out the oil in the pan, add the onion, ginger, soy sauce, cooking wine, aniseed, fennel and appropriate amount of water, and bring to a boil, roll twice, and turn to medium-low heat for about 30 minutes.

Chinese name dried vegetables roasted meat main ingredients are dried vegetables and fat pork, which are classified as Zhejiang cuisine and delicious.

catalogue

1 gourmet ingredients

2 Eating habits

Food raw material editor

500g of pork with skin, 20g of dried plum, 50g of peanut oil1000g (actual dosage), 0g of onion15g, 0g of ginger10g, 50g of soy sauce, 2g of salt, 20g of cooking wine, 0g of sugar10g, and aniseed.

Food practice editor

1. Wash the pork, cut it into pieces, put it in a bowl, add a little soy sauce and mix well for pickling; Soak plums, clean, and cutting into sections;

2. Put the pan on the fire, put the oil to 70% heat, add the pork pieces, fry for 3- 5 minutes on medium heat, and fry until it is 80% cooked. When it becomes Huang Shi, pour out the oil in the pan, add the onion, ginger slices, soy sauce, cooking wine, aniseed, fennel and appropriate amount of water, bring to a boil, roll twice, and turn to low heat for 30 minutes.