This dish was first eaten in Shaowu. If I have this dish, I have to eat one more bowl. The main reason is that the meat is too fragrant, fat but not greasy, and tastes very good. The most important thing is to have good dried plum vegetables. My sister made the dried plum vegetables herself. I can’t buy such good dried plum vegetables outside, so eat them and cherish them.
5 Liang Mei dried vegetables
Two star anise
5 dried peppers
1 slice of cinnamon
1 teaspoon soy sauce
1 teaspoon rock sugar
1 piece of ginger
A little sugar
Step 1Remove the streaky pork in boiling water and slice it.
Step 2Fry the meat until golden on both sides, then add garlic and ginger.
Step 3Add a little salt, soy sauce, rock sugar, stir fry, let the meat color and taste.
Step 4Add star anise, cinnamon and dried pepper.
Step 5Mei dried vegetables should be washed several times to clean the sand inside.
Step 6Stir fry the washed dried vegetables with meat, then add a little sugar.
Step 7Put the skin of the meat down neatly, spread the dried vegetables on the meat, put them on the plate, and steam them in a pressure cooker. Steam the pressure cooker over low heat for half an hour
Step 8Put the dishes on the plate when you get out of the pot.