Food is the first priority for the people. China has a long and profound history of five thousand years and has given birth to eight major cuisines: Shandong cuisine, Cantonese cuisine, Sichuan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Hunan cuisine, and Fujian cuisine; the eight major cuisines are respectively To satisfy the appetites of diners in different regions, the flavors have their own characteristics and the methods are different.

Cantonese cuisine originated in Lingnan, with well-selected ingredients, rich ingredients, and sophisticated production procedures. It is composed of three local flavors: Guangzhou cuisine, Hakka cuisine, and Chaozhou cuisine. The three flavors have their own characteristics and are integrated with each other. , giving birth to Cantonese cuisine with unique local flavor. Let’s introduce the special dish in Cantonese cuisine: braised pork with pickled vegetables.

To make a good dish, you need to use good ingredients. To buy pork in the market, buy 2,000 grams of darker-colored pork hind leg pork belly (pork of this color tastes better), 200 grams of pickled vegetables, and the approximate amount of seasonings: 15 grams of salt, 10 grams of sugar, and two spoons of soy sauce ( About 15g), 30g mature vinegar, a little cooking wine, 1500ml cooking oil, 8g oyster sauce, a little garlic and ginger.

After preparing the ingredients, you, as the chef, need to start cooking. First, wash the pork belly with warm water and cut it into cubes of suitable size (about 15 cm). Boil it in water until it is cooked. (Remove some of the fat) Remove the surface water and drain it. Then use a kitchen rake to poke holes in the meat. To poke evenly, remember to poke holes only on the side with the pig skin, then apply vinegar first, then touch the salt, put the pig skin side down in the oil pan and fry until golden brown, and there are some golden spots on the surface of the pig skin. Make small bubbles; immediately put the fried pork into cold water to cool, then light the fire and cook the pork. After about ten minutes, remove and drain, and cut the pork into thin slices. At this time, the meat part is ready.

When cooking meat, you need to clean the pickles repeatedly, wash off all the salt on the surface of the pickles, soak them in water for forty minutes, and wring out the water in the pickles. According to your Chop or cut into sections if you like; soon the dish is coming to an end, turn on the wok, cut the ginger and garlic into julienne slices, heat the oil, add the ginger and garlic and sauté until fragrant, add the pickled vegetables and stir-fry, add soy sauce and oyster sauce , cooking wine and stir-fry, you can also add a small amount of boiling water to simmer over low heat, and finally add sugar to enhance the freshness; the last step is to code the plate. Experienced friends must have experienced that the good-looking code on the plate will increase a lot of appetite. Put the pork skin side down into a large bowl, put the pickles on top, and then place the big bowl on a plate, so that the pickles and pork are completed.

I don’t know if you have learned it yet. Of course there are other ways to make pork with pickled vegetables. The meat can also be steamed. The taste can also be slightly adjusted according to your preference. For example, I like spicy flavor. Braised pork and five-spice braised pork.

Warm reminder: Since pickled pickles are pickled with salt, there is no need to add too much salt during the production process; if you want the meat to be more delicious, you must poke more holes in the meat.