A hard dish that families love and tastes great when you make it yourself!
How to make pork with preserved mustard greens
Step by step
1
Add 100g of cooking wine, 3 green onions, 5 slices of ginger, and 10 grains of Chinese seasoning to cold water, add the meat, and when the water boils, fish out the floating powder, and continue to cook for about 30 minutes, and turn off the fire if you can insert chopsticks with it.
Step
2
After the meat is pulled out, use a toothpick to poke at the skin of the meat, and a lot of oil will come out, and then use blotting paper to absorb it.
Step
3
Next, spread Sriracha evenly on the meat skin and let it dry.
Step
4
After drying, place the meat skin-side down in a frying pan and saute the meat until the skin becomes crispy and colorful.
Step
5
Put all the soy sauce, soya sauce, sugar and remaining wine, spring onion and ginger into a container and mix well to form a marinade.
Step
6
Fry the meat, slice it and marinate it in the marinade for 2 hours, dipping each piece of meat in the marinade.
Step by step
7
Buy the dried dried plum, this fried out more flavorful. I soaked them in water a day in advance, rubbed them with my hands the next day, and then rinsed them 3 times, because they were muddy and needed to be washed more often.
Step
8
Stir fry the washed dried plums in the oil you just fried the meat in, and add a pinch of salt.
Step by step
9
Stir fry the dried plums until they are shiny.
Step step
10
Now you're ready to serve, place the meat skin side down, one piece at a time, in the bottom of the bowl.
Step by step
11
Then spread a layer of sauteed preserved vegetables, then ginger and scallions (you can add dried chili here, but if you don't like scallions and ginger, you can leave it out), and drizzle with a little bit of the marinade. Pressure cooker with water and a steaming rack, place the bowl on the rack and cover with a plate (to prevent steam water from entering the bowl). Steam for 40 minutes once it is on the gas.
Step by step
12
It's best not to eat it immediately after steaming, remove the green onions and ginger, cover with plastic wrap and leave it in the fridge overnight, then reheat it the next day for a more flavorful meal. The taste is also the best. The meat can make about 4 bowls of pork with preserved mustard greens, and if you can't finish it, you can put it in the freezer, and heat it up anytime you want to eat it.
The finished picture of pork with preserved mustard greens
Cooking tips for pork with preserved mustard greens
Skill tips
I like the dark color, so I put a lot of dark soy sauce, if you like the color lighter, you can reduce the amount of dark soy sauce, and increase the amount of soy sauce appropriately.