The practice of roasting meat with dried vegetables, how to make roasted meat with dried vegetables

Soak the umeboshi vegetables in water for one hour, change the water and rinse it. After heating the oil pan again, stir-fry the meat in the oil for a while.

Add a little cooking wine and stir-fry, pour in the dried plum vegetables and stir-fry, add water, put in star anise and cook.

Turn to medium-low heat after boiling, continue to cook until half of the water is left, add salt, dark soy sauce and sugar, and then simmer until the meat crispy vegetables are soft and rotten, leaving some soup and bibimbap fragrant.

The home-cooked recipe for roasting pork with dried vegetables is as follows:Ingredients: 500 grams of pork belly, 1 large potato, 1 bowl of dried vegetables.

Accessories: half a green onion, 1 piece of ginger, 2 star anise, 1 head of garlic, 1 chives, a little oil, a little salt, an appropriate amount of soy sauce, 2 bowls of water.

1. Clean the pork belly and cut the meat into two finger-width pieces.

2. Pick up the debris from the dried vegetables and rinse them with cold water.

3. Peel and wash the large potatoes, cut the green onions into sections, and slice the fresh ginger.

4. Pour a little oil into the pot, and stir-fry the green onions, ginger slices, and star anise into the pot until fragrant.

5. Put the meat pieces into the pot and stir-fry over medium heat until the meat pieces are slightly reduced and the fat is removed.

6. Pour in an appropriate amount of soy sauce, stir-fry and color, and pour an appropriate amount of hot water. Cover and simmer for 20 minutes.

7. Simmer until the soup is thick and the meat is medium-cooked, sprinkle a little salt.

8. Cut the potatoes into hob pieces and put them in the meat pot, mix evenly, cover and simmer for 15 minutes.

9. Add the garlic and dried vegetables to the pot, stir well, and simmer for 5 minutes. Fight the manuscript.

10. Turn off the heat, sprinkle minced chives, remove from the pot and put on a plate, and the dried vegetables and roasted meat can be completed.

Roast pork with dried vegetables is a delicious and delicious traditional famous dish, which belongs to the Zhejiang cuisine. The meat is tender and juicy. Wash the pork, cut it into pieces, put it in a bowl, add a little soy sauce and mix well to marinate; Soak the dried plum cabbage, wash it and cut it into sections; Put the pot on the fire, put the oil and boil it until it is hot, put in the pork pieces, soak and fry it over medium heat for 3-5 minutes, fry it until it is eight ripe and yellow, decant the oil in the pot, put in the green onion section, ginger slices, soy sauce, cooking wine, ingredients, cumin and an appropriate amount of water, boil, roll on two rolls, change to medium-low heat and burn for about 30 minutes, when half of the soup is left, put in the plum vegetables, add salt, and then boil, continue to burn over medium-low heat for 15-20 minutes, cook until the meat crispy vegetables are cooked, when the marinade is sticky, thicken it with wet powder.

The main ingredients of Chinese famous dried vegetables and roasted pork, plum dried vegetables, fatty pork classification, Zhejiang cuisine, delicious and fragrant origin, Zhejiang.

Directory. 1 Gourmet ingredients.

2 Gastronomy practices.

Gourmet ingredients. 500 grams of pork with skin, 25 grams of dried plum vegetables, 1000 grams of peanut oil (50 grams of actual consumption), 15 grams of green onions, 10 grams of ginger, 50 grams of soy sauce, 2 grams of salt, 20 grams of cooking wine, 10 grams of sugar, 2 grams of ingredients, 1 gram of cumin, 50 grams of wet starch.

Gastronomy practices. 1. Wash the pork, cut it into pieces, put it in a bowl, add a little soy sauce and mix well to marinate; Soak the dried plum cabbage, wash it and cut it into sections;

2. Put the pot on the fire, put the oil and boil it until it is hot, put in the pork pieces, soak and fry it over medium heat for 3-5 minutes, fry it until it is eight ripe and yellow, decant the oil in the pot, put in the green onion, ginger slices, soy sauce, cooking wine, large ingredients, cumin and an appropriate amount of water, boil, roll on two rolls, change to medium-low heat and cook for about 30 minutes, when half of the soup is left, put in the plum vegetables, add salt, and then boil, continue to burn over medium-low heat for 15-20 minutes, burn until the meat crispy vegetables are cooked, and when the marinade is sticky, thicken it with wet powder.

Ingredients: 2 handfuls of dried vegetables, 600 grams of pork belly, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of ginger, appropriate amount of dried chili pepper, appropriate amount of pepper.

Steps. Step 11 of the practice of roasting pork belly with dried vegetablesSoak the dried vegetables slightly and wash them well.

Step 22 of the practice of roasting pork belly with dried vegetablesCut the pork belly and dried chili ginger and set aside.

Step 33 of the practice of roasting pork belly with dried vegetablesHeat in a pot. Stir-fry the pork belly in oil.

Step 44 of the practice of roasting pork belly with dried vegetablesThen pour the dried chili peppers and ginger and stir-fry.

Step 55 of the practice of roasting pork belly with dried vegetablesPour the dried vegetables down again.

Step 66 of the practice of roasting pork belly with dried vegetablesAdd salt.

Step 77 of the practice of roasting pork belly with dried vegetablesAdd soy sauce and pepper.

Step 88 of the practice of roasting pork belly with dried vegetablesFinally, add an appropriate amount of water to boil the pork belly.

Step 99 of the practice of roasting pork belly with dried vegetablesFinish.

Ingredients: Dried vegetables.

200 grams of excipient oil.

Salt to taste, pork to taste.

Appropriate steps. 1.Pick the dried vegetables and soak them in water for later use.

2.When the pan is hot, add the oil.

3.Add the meat and stir-fry for a while, then add the dried vegetables and stir-fry.

4.Stir-fry until the color becomes oily, then add salt.

5.Delicious stir-fried meat with dried vegetables is ready.

Cut the meat into cubes, rinse in water and cold water. Dried plum vegetables, soak soft, wash, also water, scoop up and drain. Stir-fry the dried plum vegetables separately from the frying pan, serve them and set aside.

Stir-fry the meat in an oil pan again until the meat is slightly yellow, add the dried plum vegetables, add water, bring to a boil, add soy sauce, and a little sugar. Then it is boiled all the time, and when the soup is relatively small, taste the taste, and season it according to the situation, that is, it is salty. The soup is almost dry.

You can put a little dried chili pepper when stir-frying umeboshi vegetables.

1.Cut the pork belly into cubes and marinate in rice wine.

2.Plum vegetables in water (don't soak for too long!) Over the water on it), spread a layer at the bottom of the bowl 3

Then spread a layer of pork belly, then a layer of plum vegetables, then meat, then dry vegetables, meat, dried vegetables Spread a few layers depending on how big you want to make a bowl. Eventually, though, it's going to be covered with dried vegetables. Tips:

You can put the fattest meat on the top layer, so that when steaming, the fat will flow down, hehe!

4.Sprinkle 3 tablespoons of sugar on top. (It depends on everyone's taste, but if you put too little sugar in this dish, the taste will not be good enough).

5.Steam! Note: It is best to use a pressure cooker. Didn't I study abroad and the cooking utensils were simple, and I could only steam them in a pot for a few hours. The pressure cooker is steamed out and the taste is the most fragrant and soft.

6.After three hours, the umeboshi is out of the pan.

Preparation of dried vegetables and meat.

Be sure to cut slightly larger cubes, too small is not conducive to the taste.

Heat the pan and cut off the small piece of fat with the thickest fat in the meat and hang oil along the wall of the pan, I use a non-stick pan This step is not very meaningful, but for ordinary iron pans, this step is very effective to prevent the pan from sticking.

Put the meat and ginger into the pot and stir-fry, until the color (that is, a little slightly burnt), add a spoonful of sugar and continue to stir-fry.

Because of the added sugar, which is a bit caramel colored, add a spoonful of light soy sauce at this time, and if your dried vegetables are salty, light soy sauce can be omitted. Keep stir-frying.

Take out of the pot and put it on a plate, and the layer of dried vegetables and the layer of meat are good.

After installation, put it in the pressure cooker, remember to cover the plate with a lid, but it can't be sealed (most people know that it can't be sealed, but for the sake of individual people who don't know, it is still necessary to emphasize it, otherwise it is very dangerous), the fire lasts for five minutes, and then changes to low heat for 50 minutes.

Finally, remember to turn the plate and let the meat tumble up and down, so that the meat and dried vegetables are fully integrated, and you can eat!

.Cut the pork belly into cubes and soak in cold water for half an hour. Change the water once halfway. Soak the pork belly in water and set aside

Stir-fry the pork belly in a hot pan with good water, skim off the oil, and set aside

Put rock sugar in the pot, stir constantly with a spatula, and stir-fry the pork belly when bubbles appear. Add dark soy sauce, salt, ginger, shallots and cooking wine. Then pour the soup that has not been covered with pork belly, put down the dried berries after 20 minutes, and continue to cook for more than half an hour until the meat is cooked. Xiangxi. The tribe hopes to be adopted.