Monthly Archives: August 2016

the most authentic Cooking method of Braised Pork with Preserved Vegetable in Soya Sauce

1
The pickled vegetable in water for 5 minutes, then rinse repeatedly to no sediment, octagonal breaking into small pieces, chopped garlic
2
Will wash the pork cut into large chunks, into the pot boiling to eight mature, put the pork fish out, take the advantage of heat in skin surface coated a layer of dark soy sauce, and bamboo in the skin bar dense hole

Braised Pork with Preserved Vegetable in Soya Sauce
3
The water dried pork, add oil, an upside down, fried until golden brown, remove the skin after the explosion
4
The fried pork soaked into the cold water, then cut into thick slices of 1cm
5
Pot pour a little oil, add star anise and garlic with small fire stir and stir fry until fragrant. Add plum dried vegetables, stir fry, add cooking wine, soy sauce, soy sauce, sugar, salt and a little water, cover and cook for 5 minutesnd

6
The streaky Rourou skin down neatly stacked in the bowl, put the cooked pickled vegetable fill in on, into the steamer and steam for about 2 hours

7
Remove the pork with preserved vegetable, a plate covered on the surface, to hold hands with upper and lower bowl, quickly dishes turned face, Mei Cai Kou Rou anti buckle in the tray, then the excess juice decanter out into the pot, water starch thicken, pour in the pork on