Braised pork with double winter pickles

Overview

It is said that there is a beautiful legend about the braised pork with dried plums and vegetables. During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially selected two famous chefs to go to West Lake in Hangzhou to learn cooking. Today, we use prunes to make a delicacy suitable for winter, called Shuangdong Meicai Braised Pork. (Double winter refers to winter mushrooms and winter bamboo shoots, and winter mushrooms are also called shiitake mushrooms.) It is also a very beautiful holiday hard dish, in the shape of a pagoda. It is very stylish when served on the table during festivals! If you are worried that your knife skills are not good enough, just use sliced ones. The taste is the same. You can spread it on the bottom of a bowl and steam it and turn it upside down. It is also very beautiful.

Tags

• hot dishes
• common dishes
• cantonese cuisine
• anhui cuisine
• old man
• dinner with friends
• hakka cuisine
• winter recipes
• lunch
• cinnamon
• mushrooms
• oil
• old soy sauce
• onions
• pork belly recipe
• shaoxing wine
• star anise
• umeboshi
• winter bamboo shoots
• fragrant leaves
• ginger
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Reserve raw materials.

   

2. 2 Dice winter bamboo shoots and mushrooms.

   

3. 3 Soak the prunes, boil briefly in water, and squeeze out the water.

   

4. 4 Heat the oil pan, add minced ginger and green onions and stir-fry until fragrant.

   

5. 5 Add the chopped prunes and vegetables.

   

6. 6 Add diced mushrooms.

   

7. 7 Pour in diced winter bamboo shoots.

   

8. 8 Stir fry evenly.

   

9. 9 Add Shaoxing wine, fresh soy sauce, sugar, pepper and appropriate amount of salt, set aside.

   

10. 10 Pour water into the soup pot, add star anise, cinnamon bark, bay leaves, green onion segments and ginger slices, then add the cubed meat.

    

11. 11 After boiling, pour an appropriate amount of Shaoxing wine and simmer over low heat until there is no blood inside the meat. Then season with salt, adjust the flavor, turn off the heat, soak the meat in a soup pot for two hours to let it absorb the flavor, and bring the soup pot to a boil again.

    

12. 12 Immediately take out the meat cubes, apply a little dark soy sauce evenly on the pork skin while it is still hot, and then let it dry.

    

13. 13 After the skin is dry, place the meat cubes skin side down in the frying pan.

    

14. 14 Fry the skin side of the meat until it becomes tiger skin color, then take it out to cool and then refrigerate it.

    

15. 15 Take out the refrigerated meat and cut into 2mm thin slices without cutting.

    

16. 16 Slice the entire meat cube into an even slice 2 mm thick.

    

17. 17 After slicing, re-slice the meat cubes and roll them up.

    

18. 18 Return to the original square shape again. Secure the ends with toothpicks. Then use your fingers to move the reduced meat layer by layer with a certain gap to form a pyramid shape.

    

19. 19 Fill the large space in the middle with the fried filling and place it on a plate.

    

20. 20 Prepare the cooked pork and put it into the steamer.

    

21. 21 Broccoli, cut into small pieces and washed.

    

22. 22 When blanching, add an appropriate amount of salt and a few drops of oil.

    

23. 23 Steam the meat for about an hour and a half, until the meat is crispy and tender. Pour out the soup on the plate and set aside.

    

24. 24 Pour the soup from the steamed meat into a wok and bring to a boil. Thicken the soup with a little water starch. After the soup has gelatinized, add a few drops of sesame oil.

    

25. 25 Pour the soup over the meat while it's hot and garnish with broccoli.