Meicai braised pork, also known as xianshaobai, is a famous traditional dish of Han nationality, belonging to Hakka cuisine of Guangdong cuisine, among which Meizhou is the most representative.


600g triple layer meat
60g Mei Cai
1 star anise
300 ml vegetable oil
A little prickly ash
1 tablespoon soy sauce
15g green onion
10 grams of sugar
1 tablespoon of soy sauce
15g ginger
2 tablespoons cooking wine
1 / 2 teaspoon honey
1 / 2 tsp chicken essence


Step 1
Clean surface treatment

Step 2
Two pieces of dried plum vegetables were soaked in advance. I soaked them for about 3 hours

Step 3
Cold water on the pot

Step 4
After boiling, change a pot of water, add onion, ginger, garlic, star anise and pepper, cook until 7.8 cooked

Step 5
Wash the vegetables and drain them

Step 6
Take the meat out of the pot and spread soy sauce while it's hot

Step 7
Heat the pot, take a fresh-keeping bag and rub the skin of the pig down the pot. Some people fry it. I think it's greasy. Just rub it like this, it's as crisp. The front said pig hair, this will also have a lost, lost also no, like to eat sweet pot put some rock sugar and then rub

Step 8
This meat will be placed, too hot, adjust a juice, garlic, ginger, salt, seasoned chicken essence each amount

Step 9
Put the plum vegetables into the oil pan, add some water and fry for 2 minutes. Add a little juice and continue to fry for a while

Step 10
Cut meat, big, big

Step 11
Take the seasoning bowl and slip around, it will be dark, and then take the bowl and code it

Step 12
The height of the big bowl is too high. I found three small bowls with the pigskin facing down and stacked them in turn

Step 13
The fried dried vegetables are pressed up and compacted. Then pour a little of each of the remaining sauces

Step 14
Boil in cold water and steam for about an hour

Step 15
Stir fried pork

Step 16
At this time, hold the bowl down, pour the soup into the pot, and thicken with a spoonful of starch

Step 17
After thicken, pour the soup and enjoy