There are many ways to buckle meat. Everyone's materials and ingredients may be different. Some people like to buckle meat with taro, while others like to buckle meat with sauerkraut. My family's favorite is braised pork with sauerkraut, which is the best match. If it is paired with taro, it will be very pink and easy to block the throat.
Today, I would like to share with you the seasoning and practice of my braised pork. This method is very simple and suitable for home production. Those who like to eat braised pork can collect it first. You can try this method when you have time.
Guangdong braised pork
Ingredients: fried pork, sauerkraut, coriander head, garlic and ginger.
Seasoning: salt, soy sauce, oyster sauce, rice wine, white vinegar, south milk (cousin of sufu) and pepper.
Detailed practice
1. Put the fried pork in clean water and soak it for 3-5 hours so that the skin faces down. This step is mainly to make the pigskin soft and easy to cut into pieces (you can go to my homepage if you can't fry pork, and the top video is to teach you how to fry pork). Take out the marinated pork, put it face down on the chopping block and cut it into pieces. You can cut it into large pieces or small pieces according to your own preferences. Cut the pork and marinate it in a big pot.
2. To taste braised pork, add a few parsley heads, half garlic powder, a spoonful of salt, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of rice wine, 1 tablespoon of white vinegar and a little pepper. Finally, add 2 slices of south milk and 2 tablespoons of south milk, stir the braised pork evenly and marinate for 30 minutes. Put a little cooking oil in the pot, add minced garlic and shredded ginger, and stir-fry until fragrant. After the fragrance comes out, pour the prepared sauerkraut in, and stir-fry slowly with low heat to make it sour. After the fragrance comes out, you can cook it and eat it.
3. Take a deeper plate and put the pigskin down one by one. After setting the plate, you can put the remaining pork scraps in the middle of the plate. Finally, put the pickled cabbage just fried on the plate, and you can press it hard to compact it a little. Put some water in the pressure cooker, put it on the steamer, and then put the braised pork in it.
4. Cover the lid of the pressure cooker, turn on high fire to start the pressure cooker, and then turn to low heat for steaming 12- 15 minutes. Time is up, take out the steamed braised pork, then cover the big plate, turn it over and take off the deeper plate. This delicious braised pork with sauerkraut is ready. If you like braised pork, try it quickly.
I am tofu, and I would like to share with you detailed home cooking recipes, Cantonese dishes, home cooking snacks and so on. If there are any shortcomings, please give me your advice! If you like it, you may wish to pay attention.