How to cook meat with Meigan cai

Health benefits

Pork belly: nourishing blood

White sugar: promoting blood circulation and removing blood stasis

Ingredients and materials

500g pork belly

Small half bowl of Shaoxing Meigan cai

Moderate amount of ginger

Moderate amount of scallions

Moderate amount of edible oil

Appropriate amount of water

Two spoons of salt

Half a tablespoon of monosodium glutamate

Two spoons of white sugar

Two spoons of cooking wine

How to cook meat with Meigan cai

1. Rinse the pickled vegetables thoroughly, remove sand and impurities, and soak in cold water for about ten to twenty minutes.

2.Wash the pork belly thoroughly, remove any blood, and cut it into large pieces. You can rinse it several times.

3. Cut ginger into shreds and scallions into minced scallions. spare.

4. Heat the pot and pour in cooking oil. The oil pot is 70% hot, add a spoonful of salt, shake the pot, so that the edges and bottoms of the pot are fully in contact with the oil and salt. This can prevent meat from sticking to the pan when it gets into the oil, and also make the dish more flavorful.

5. Add shredded ginger. Explosive fragrance.

6. After heating the oil, skim off the ginger shreds. Pour in the processed pork belly.

7. Keep flipping the pork belly in the wok until each piece is evenly coated with oil. Stir fry until the pork belly changes color and turns white, add half a spoonful of cooking wine, and continue stir frying.

8. Stir fry until the pork belly and skin turn golden brown.

9. Pour in the soaked Meigan cai.

10. Stir well to mix Meigan cai and pork.

11. Add an appropriate amount of water, preferably less than half of the ingredients.

12. Stir well, and mix the pork with Meigan cai and water evenly.

13. Add one spoonful of salt, one spoonful of white sugar, and one spoonful of cooking wine.

Turn on high heat, stir fry evenly, cover the pot and stew.

14. Wait until the water in the pot boils and stir fry for a moment.

At this time, the streaky pork has been wrapped in the color of Meigan cai.

Add another spoonful of white sugar and half a spoonful of cooking wine, then reduce the heat and continue stewing.

15. Boil until the soup gradually thickens in the pot, and prepare to collect the sauce.

Add half a spoonful of monosodium glutamate for freshness.

16.Stir fry for a while until the soup in the pot is almost dry, then remove from the pot.

17. Plate and sprinkle with chopped scallions.

18. Serve the food, start!

Tips

1. Meigan cai should be soaked in water in advance, and Meigan cai should be soaked in water. If the supermarket buys dry Meigan cai in bulk, they will be hard, and there will be more sand. It is recommended to wash them repeatedly. It is suggested to soak Meigan cai for several hours in advance. Some dried plum vegetables will be salty, and soaking them in advance can also remove the excessive salty taste. If you buy directly packaged Meigan cai. You don't need to soak too long in advance. After soaking for about half an hour, it will burst. This kind of Meigan cai is usually moist. There are many kinds of Meigan cai on the market. You can choose different kinds of Meigan cai according to your personal preferences.

2. The pork belly is made with a combination of fat and lean with skin, and the best three-layer meat is used to make it fat but not greasy.

3. Meigan cai absorb oil, and the pork will bring the fragrance of Meigan cai. The fat pork is just right.

4. You can also add some old soy sauce when cooking this dried plum dish to make the meat more delicious.

5. Meigan cai belong to pickles, so they have a certain salty taste, and do not need to add too much salt. When cooking, pay attention to the amount of salt used.

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