Mei Cai Braised Pork
About This Recipe
China has a long history of Chinese cuisine, and braised pork with pickled vegetables is one of its representative dishes. The use of classic cooking techniques fully reflects the cooking wisdom of Chinese cuisine.
Ingredients List
- Braised pork with pickled vegetables 250g
- Appropriate amount of cooking oil
- Appropriate amount of salt
- 1 tablespoon soy sauce
- 1 spoon cooking wine
- Onions, ginger and garlic in moderation
Cooking Steps
- 1. Cut the sauerkraut and pork belly into thin slices or small pieces, add cooking wine and a little soy sauc
g oil into the pot and heat it to 70% heat. - 3. Add plums, vegetables and pork and sauté quickly over high heat until color changes.
- 4. Add onion, ginger and garlic and continue to stir-fry until cooked
- 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve.
- 6. Remove from the pot and plate
Cultural Tips
Braised pork with pickled vegetables embodies the culinary essence of Chinese cuisine. Chinese food culture has a long history in China, and people are very particular about the selection of ingredients and the control of heat. Braised Pork with Sauerkraut is the epitome of this ingenuity.
Ingredients
- Braised Pork with Dried Plums and Vegetables 250g
- Appropriate amount of cooking oil
- Salt as appropriate
- 1 tablespoon soy sauce
- Cooking wine 1 spoon
- Onion, ginger and garlic appropriate amount
Instructions
- 1. Cut the pork belly with pickled vegetables into thin slices or small pieces, add cooking wine and a little soy sauce and marinate for 15 minutes