What is the preserved vegetable in Meicai Kourou? How to make Meicai Kourou

The pork with preserved vegetables is golden in color, fragrant, sweet and refreshing. It can not only be a dish on its own, but also can be used as an ingredient to make dishes such as pork with preserved vegetables, steamed pork with preserved vegetables, steamed beef with preserved vegetables, steamed fish with preserved vegetables, and preserved vegetable soup. Especially when you are very hungry, add a super addictive piece of meat to the thin pancake, the taste is so delicious that it melts in your mouth!

Contents of this article

1. What is the preserved vegetable in preserved vegetable braised pork with preserved vegetables?

2. How to make pork with preserved vegetables

3. Tips for making pork with preserved vegetables

What is the preserved vegetable in preserved vegetable braised pork?

The preserved vegetable in preserved vegetable braised pork with preserved vegetables is made from mustard greens (also known as preserved vegetables).

Meicai is a traditional Han Chinese dish from Guangdong (Meizhou and Huizhou), and is a pickled food. Huizhou is also known as "Huizhou tribute dish". Fresh Meicai used by the countryside is made through multiple processes such as drying, selection, and salting. It is golden in color, fragrant, sweet and refreshing, not cold, dry, wet, or hot. It can not only be a dish on its own, but also be used as an ingredient to make dishes such as Meicai braised pork with pork, Meicai steamed pork, Meicai steamed beef, Meicai steamed fresh fish, Meicai soup, etc.

How to make pork with preserved vegetables

Ingredients:

500g pork belly, 50g pickled mustard greens, 2 green onions, 1 piece of ginger, 5g salt, 10g cooking wine, 2 star anise, 10g seafood sauce, 10g oyster sauce, 10g dark soy sauce, 10g sugar. Cooking steps:

1. Soak the pickled mustard greens overnight and wash them several times to remove the mud and sand.

2. Wash the onion and ginger and slice them.

3. Clean the pork belly, add water to the pot, put in a few slices of onion and ginger, 2 star anise, a little cinnamon, 10 grams of cooking wine, put the pork belly in, cook over high heat until the meat turns white and bloodless, then remove from the pot.

4. While the pork belly is still hot, apply a little dark soy sauce on the surface of the pork belly to make the color even.

5. Apply a layer of oil in the pan and wait until the oil is 70% hot (the so-called 70% hot means you can feel the heat when you put your hand on the oil). Put the meat skin down and fry slowly over low heat until the skin is golden and the fat overflows. Fry the meat on all sides to make it evenly colored.

6. Use the remaining oil in the pot, add the soaked pickled mustard greens, pour in a little gravy from the meat, add a little dark soy sauce and salt, a little rock sugar for seasoning, and simmer on low heat for 15 minutes.

7. Cut the cooled pork belly into 0.5cm thick slices, place them evenly in a bowl and top with the fried pickled mustard greens.

8. Put it in a pressure cooker and steam it for 20 minutes. After 20 minutes, open the pot to release the air, filter out the fat, and continue steaming for 20 minutes.

9. Filter out the steamed fat, find a dish and turn it upside down.

10. A delicious dish of braised pork with preserved vegetables with good color, aroma and flavor is now presented to everyone.

Tips for making pork with preserved vegetables

Regarding the first tip for this dish, many people don't know that there is a key step before steaming the meat, which is to fry the skin. After the meat is fried until crispy, the steamed meat will be very soft, taste better and look better. Please note that only the skin should be fried, and the rest of the meat does not need to be fried.

Another thing is to fully dry the cooked meat, so that it is easier to fry, and there will be no oil splashing after putting it in the pot, so as not to hurt yourself. The fried braised pork skin must be slightly dried before cutting to prevent the hot meat from falling apart, so that you can steam a relatively complete braised pork.

The third point to note is to use cold water when pickling preserved vegetables, add a little salt when soaking, and save the water used to wash the preserved vegetables for later use, because if the pickled meat slices have little water, you can add a little water from washing braised pork, which will make it more delicious. Finally, I would like to remind everyone to pay attention to whether the preserved vegetables are damp, moldy, or have unusual smells when buying them.