The preparation of making plum cabbage buckle meat, blanching pork should be put ginger to remove the fishy, usually there is no need to put ginger in the plum cabbage buckle meat. But if you like to eat spicy people, you can add some minced green onions and ginger and chili peppers together when frying dried plum vegetables.

Prepare the pork in advance, put water in the pot, add green onions, ginger, star anise, cooking wine and some other seasonings, after the water boils, put the pork, this point should pay attention to, about 6-7 minutes of cooking like fishing, and then take out the pork in cold water again.

Ingredients

Main Ingredients

800 grams of pork

60 grams of dried cabbage

four slices of ginger

five scallions

two aniseed corners

ten dried chili peppers

one teaspoon of salt

one tablespoon of dark soy sauce

one teaspoon of five-spice powder

Two teaspoons of honey

One tablespoon of soy sauce

Two tablespoons of cooking wine

The steps of how to make pork with preserved mustard greens

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1、Preparation of raw materials. Wash and soak the dried plums overnight.

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2, the meat washed and soaked for half an hour and then blanched, washed and plucked clean residual hair.

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3, one tablespoon of dark soy sauce and two teaspoons of honey mixed with a brush on the meat. Marinate for ten minutes.

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4: Wipe the water off the surface of the meat with kitchen paper. Fry golden brown in oil in a pan.

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5, onion and ginger minced red chili pepper cut circle spare.

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6, frying pan oil, burst incense onion ginger anise dry chili.

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7, pour in the dried plum cabbage, add salt, five spice powder, soy sauce one tablespoon, two tablespoons of cooking wine. Stir-fry evenly over low heat to drain the juice and set aside.

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8, fried pork slices, thickness at will. The slices can be sliced as thick or thin as you like.

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9, lay the fried dried plum vegetables, on the pot steam or casserole simmer for 2 hours, pressure cooker is better, save time.

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10, filtered off the soup in another bowl spare, plum dishes buckle meat inverted in the plate.

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11, the remaining soup thickening, put a little monosodium glutamate to enhance the flavor of pouring on the meat can be.