Materials : 500g of pork, 50g of Chinese Cabbage, 2 green onions, 3 cloves of garlic, 2 leaves, 2 star anise, 3 slices of ginger, 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of water starch, 1 tablespoon of rice wine, 1 tablespoon of sesame oil, 1 tablespoon of sugar, a pinch of white pepper.
Practice :
1, skinned pork into the pot, put on the ginger, add water and cook for about 15 minutes, until the meat is fully cooked, fish out, while still hot in the skin of the meat tie some small holes.
2, with the old soy sauce to the meat evenly colored, and then leave to dry.
3, start a frying pan, oil should be a little more, can not over the amount of meat skin, meat skin down into the frying pan, medium-low heat frying for about 5 minutes, remember to cover the lid in time, the whole time hard to press the lid, or it is very easy to collapse oil.
4, turn off the heat, wait for the temperature in the pot to drop, and then take out the pork, pork rest cooling, cut into uniform 8mm thick slices of meat.
5. Stir in the soy sauce, soy sauce, rice wine, sesame oil, sugar, and white pepper.
6. Pour the sauce over the meat, between the slices of meat, and leave it to marinate for a while.
7, dried plum with water soaked soft, fish out, drained and chopped.
8, start a frying pan, put ginger paste, garlic paste stir fry, and then put the dried plum into the pan stir fry, stir fry, put the fragrant leaves, star anise stir fry.
9, pour in the marinated meat sauce, simmer for 3-5 minutes, then turn off the heat and fish out the leaves and star anise.
10, marinated meat slices, according to the angle of the meat skin down in a neat row in the bowl, boiled dried plum vegetables evenly spread on the meat slices, and then put just fished out of the leaves and star anise, into the steamer steamer for 1 ? hours.
11, end out of the plum dishes buckle meat, pick up the surface of the fragrant leaves and star anise.
12, pour the broth from the pork with preserved mustard greens into another bowl, add water starch, and cook until thickened.
13, take a plate, buckle on the bowl containing the plum and vegetable buckwheat, quickly invert, and then uncover the bowl containing the plum and vegetable buckwheat and drizzle the thick soup.
14, and finally sprinkle a little chopped green onion can be.
Tips :
1, at the beginning of cooking pork, remember to turn over from time to time.
2, the skin of the meat must be tied small holes, easy to taste, and the back of the frying can also be fried more loose.
3, when frying meat skin must remember to cover the lid, be careful to collapse the oil, and the whole time to press the lid, turn off the fire, but also wait until it cools down and then open the lid.
4, steamed plum dishes buckle meat, it is best to bear to put a night before eating, will be more flavorful.
Materials : 20 small potatoes, 50g of dried plums, 50g of minced meat, millet peppers, green onions, garlic.
Practice ：
1, clean dried cabbage, soak more than two hours, and then wring out the water, standby.
2, minced meat into a bowl, add cooking wine, sugar, salt, scallions, pepper and mix well, marinate for a while.
3, pour the pot into the appropriate amount of oil, put the minced meat stir fry, out of flavor, add millet pepper and dried plum, stir fry together.
4, pour a little old soy sauce, soy sauce half cap, half a spoon of salt (you can try to see how salty the dried plums are, do not blindly add salt), a spoon of sugar, sheng out of the spare.
5, small potatoes clean, on the steamer, steam 10-15 minutes, to the point where you can press the crushed can be, not too rotten.
6, immediately rinse under water, peel and spare.
7, start a frying pan, pour in more oil than usual frying, add small potatoes, press flat, fry on low heat, one side of the color change turn the other side, frying good four sides.
8, pour into the front of the fried dried vegetables and minced pork, stir fry together, add some salt, soy sauce, pepper and cumin powder.
9, sprinkle with chopped green onion can be.
Tips :
1, fried dried plums if more salty, the back to add potatoes in the time, you can not add salt.
2, small potatoes choose a smaller head will be more flavorful.
Materials : 60 grams of dried plums, 300 grams of ground pork, 5 grams of starch, 5 grams of June fresh light salt soy sauce, 5 grams of cooking wine, 5 grams of sesame oil, 5 grams of sugar, 5 grams of oyster sauce in Chuang Kee, 5 grams of dark soy sauce, 5 grams of green onions, ginger, shrimp skin, 3 raw salted eggs.
Practice :
1, dried plum in advance with a good soaking water, squeeze the water slightly chopped.
2, in addition to the salted egg, all the ingredients are mixed in a bowl, with the hands of a good mix.
3, put the mixed meat mixture into a slightly deeper dish, around the high center slightly lower, in the middle of the salted egg.
4, boil water over high heat, reduce the heat to medium, on the pot to steam for about 25 minutes out of the pot, out of the pot before the discovery of a lot of juice on the plate, do not end out, uncovered for a few minutes, the soup will be meat and then absorbed back, do not pour out.
Tips :
1, with the salted duck eggs, so there is no additional salt added to the meat filling, if you use ordinary eggs, you need to add the right amount of salt in the meat filling.
2, shrimp skin plays a role in refreshing, do not put can also add monosodium glutamate.
Materials: 100 grams of fans, a little cabbage, 30 grams of minced beef, 10 grams of dried plum, 4 cloves of garlic, half a spoon of bean paste, half a spoon of Laogai Ma, a little shallot, half a spoon of cooking wine, 1 spoon of cooking oil, 40 ml of oil, half a spoon of starch, 1 spoon of light soy sauce, salt to taste.
Methods :
1, beef diced or sliced or minced, marinated in cooking wine, soy sauce, starch for five minutes to taste.
2, hot water soaking fans, dried plum soaked in cold water for five minutes.
3, put a little oil in the pan to seventy percent heat, the minced beef slip cooked for a minute to set aside.
4, the pot into the oil, the garlic minced popping incense, into the Lao Gan Ma, soybean paste, consuming oil mix evenly.
5, and then pour into the cabbage, dried cabbage, fans fried together, add a moderate amount of salt, can not be added, and finally chopped green onions sprinkled noodles can be.
Tips :
1, fans absorb oil, frying a little more than normal cooking, so as not to stick to the pan and dry firewood.
2, minced beef do not slip fried time long, old will be hard, one minute enough.