Five-flower pork 700 grams, 100 grams of preserved mustard greens. Seasoning:

600 grams of vegetable oil (about 60 grams of actual consumption), [1] ? 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 bean curd milk, a small amount of minced garlic.

How to make:

(1) Cook the meat in a soup pot over moderate heat until 6 to 7 mature, remove. 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. Frying spoon on a high flame into the oil, burst the garlic, down into the cabbage, sugar fried evenly, remove 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 complete.

Features:

Sprouted pork

The color is red and oily, the soup is thick and tasty, and the meat is neatly risen, which is soft and mellow.

Practice 2:

Main ingredient: pork dried cabbage

Practice:

1. dried cabbage with

warm water soak half an hour; wash a few times, remove the hard stalks and impurities;

2. washed dried cabbage squeezed out of the water; the frying pan into the oil a little bit of oil into the dried cabbage stir-frying; add light soy sauce (into the taste of the old soy sauce (coloring) and white sugar; (Note: the soup can be left a little larger, sheng out standby);

3. pork cleaned and cut into large pieces; into the frying pan frying; to the surface of the golden brown, wrinkled meat skin out;

4. will be fried pork immediately into the cold water to soak (can make the meat back to soften, easy to slice);

5. will be thinly sliced, as thin as possible and to keep the meat is not broken, cut a good piece of meat neatly Yards in the bottom of a large bowl, the fried dried plums covered in the top, a little pressure with the bowl flush;

6. into the pot on medium heat steaming; dried plums soup will be with the steam immersed in the meat; steaming half an hour an hour can be, the longer the meat more crispy;

7. after steaming, the first will be in the bowl of the soup to force the soup out of the soup, soup standby; and then inverted in the bowl on the plate, remove the bowl; and finally the The soup is poured into the pot to boil, add water starch thickening, pour on the buckle meat. This dish is considered a great success! Practice 3:

Sprouted pork 1, put more oil in the oil, burned to seven or eight percent of the heat (oil on the surface of the green smoke spread around)

2. The whole piece of meat skin side down into the water to soak, soak until the skin is soft and soft to take out the drained water. Salt and so on with a little water to mix, according to their

flavor seasoning, the pot of oil, hot, burst garlic, under the prune stir fry, the bowl of juice into, boil. After boiling, pour into the bowl containing the meat, put the bowl in the pressure cooker, on the gas

3, cut the fried meat into pieces, each piece is about 0.8 cm thick, skin-side down, in the bowl in a row.

4. Take a small bowl, add two pieces of milk, sugar, soy sauce, soy sauce, rice wine, anise powder, steam for about half a bell, until the meat becomes soft can be removed.

5. Take a plate buckle on the bowl, inverted over, the bowl of juice out, hot some green vegetables around the edge, remove the bowl. Juice in the pot and then adjust the flavor, add a little

Chicken essence, sesame oil, water starch hook a little thin gravy, dripping in the buckle meat, the big success!