In a bowl of dried plum, add a variety of condiments, the meat evenly placed on the dried plum, placed in a cage to steam for 30 minutes.
Sprouted pork
1. Skinned pork, a large piece of boiling water, put it in the boil until it can be inserted with chopsticks, remove.
Use a fork to tie small eyes on the surface of the meat skin, tie the denser the better, so that the fried skin will be fluffy,
While it is still hot on the surface of the meat skin to smear a little soy sauce.
2. Put a lot of oil in a pot and heat it to 70-80%, then put the whole piece of meat skin-side down into the pot and fry it.
It is best to cover the pan with a lid so that the oil doesn't splash out and burn you, turn down the heat a bit and brown the meat and drain the oil.
3, put the whole piece of meat skin side down into the water to soak, soak until the skin is soft, remove and drain.
4. Cut the fried meat into pieces, each about 0.8 cm thick, skin side down, and line up in a bowl.
5. Wash and rinse the prunes, rinse the sand, and chop. Heat a frying pan, white pan (that is, no oil) fried dry prunes, sheng out.
6. Take a small bowl, add two pieces of milk, sugar, soy sauce, soy sauce, rice wine, anise powder, salt, etc., with a little water,
According to their own tastes well seasoned, the pot of oil, hot, popping garlic mushrooms, under the prune stir fry, will be the bowl of juice poured into, boil.
Cooked, poured into the bowl containing the meat, put the bowl in the pressure cooker, on the gas steam for about half a bell, until the meat becomes soft can be removed.
7. Take a plate buckle on the bowl, turn it upside down, pour the juice out of the bowl, hot some green vegetables around the edge, remove the bowl.
Juice in the pot and then adjust the flavor, add some chicken essence, sesame oil, water starch hook a little thin gravy, dripping in the buckle meat
Five-flower pork 700 grams, 100 grams of preserved mustard greens. Seasonings:
600 grams of vegetable oil (consumed about 60 grams), 120 grams of oil, 100 grams of chicken broth, 10 grams of wet starch, 20 grams of sugar, 30 grams of soy sauce, a small amount of tofu milk, a small amount of garlic.
Method:
(1) Cook the meat in a soup pot over moderate heat until 6 to 7 mature, and take it out. Color it with soy sauce.
(2) frying spoon into the vegetable oil, burned to 7 ~ 8 into the heat, the boiled meat into the, deep-fried to big red, fished out after, then put into the water to bleach through (with running water to float until there is no floating oil shall prevail, this is the key link in the production of this dish).
(3) cut the meat into large slices up to 10 centimeters long and 0.8 centimeters thick, skin down piece by piece in a bowl.
(4) Wash and chop the prunes. Stir frying spoon on a high fire into the oil, burst the garlic, down into the cabbage, sugar and fry, take out and put on top of the meat.
(5) with chicken broth, soy sauce into a sauce, pour into the meat bowl, on the cage drawer with a high flame steam 40 minutes.
(6) Pour out the original juice, the plum dishes buckle meat back in the plate. The original juice add wet starch thickening, pour into the meat surface that is.