Braised pork with pickles is regarded as one of the indispensable steamed dishes in hometown New Year dishes and banquets. Its main ingredient, pickles, was originally a meal for ordinary people when there was a shortage of fresh vegetables at home. Later, when life got better, I still like to put a dish of pickles or two pieces of bean curd on the dining table, because everyone at home thinks that even the best banquet, if accompanied by salt-free vegetables and other side dishes, is tasteless. Dried pickles are delicious. They can be used to make buns and jiaozi, and can also be used as ingredients to cook home-cooked dishes, such as fried bacon and barbecue. Of course, steamed pickles can be regarded as the best among pickles.

Features: This Caicai is red and bright, fresh and fragrant, with delicious meat, fat but not greasy. It's really delicious. Now let me teach you how to cook bacon.

1. Slim the braised pork blank to two fingers thick as shown in the figure;

2. Then cut into pieces half a finger thick;

3. Wash with warm water;

4. Put the sliced meat into a container, add salt, soy sauce, oyster sauce, rice wine, monosodium glutamate, star anise powder and pepper and mix well;

5. Put the meat slices on the meat table and put them in a big bowl one by one; Put the remaining meat slices into a bowl and gently press them to make them smooth;

6. Wash pickles with warm water, squeeze out water, pick up a piece and chop it up;

7. Chop the dried red pepper with a knife;

8. Heat oil in a wok, pour in chopped salt and vegetables, dried red pepper and Laoganma, add a little salt and stir fry in medium heat;

9. Put the fried dried vegetables into a buckle bowl with meat and smooth it;

10, put the cooked braised pork in a steamer, and steam for 50 minutes after SAIC;

1 1. Take the steamed braised pork out of the steamer, buckle the dish with braised pork on the bowl, turn it over, take out the buckled bowl, and pour the sauce on it to serve.