PRESERVED VEGETABLE CHINESE RECIPES
MEI CAI KOU ROU | CHINA SICHUAN FOOD
Mei Cai Kou Rou
Provided by Elaine
Categories Main Course
Total Time 260 minutes
Prep Time 20 minutes
Cook Time 240 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Add pork belly in a pot with enough cold water, add spring onions, slices of ginger, 1/2 teaspoon of Sichuan peppercorn and 1 tablespoon of cooking wine. Bring the content to a boiling and then simmer for 20 minutes. Then transfer the pork belly out and Poke as many holes as possible on the rind. Those small holes can bring the rind enough wrinkles.
- Then brush dark soy sauce on the surface of the pork belly cube and set aside for 15 minutes. Pour oil in a pot (recommend 2 cm oil level). Drain with kitchen paper and fry the pork belly cube with rind downside. Cover a lid at the beginning so you won’t get yourself burnt by the hot oil. Fry for 6-8 minutes and then slightly fry the other sides too.
- Transfer the pork belly out and soak in warm water for at least 30 minutes until the rind becomes slightly soft.
- Cut the pork belly into 0.8 cm thick large slices. Lay those slices in the steaming bowls.
- Soak the mei cai with cold water and wash carefully. Drain and set aside. Add around 1 tablespoon of oil in wok, fry minced ginger until aromatic, place Mei Cai in and fry until dry.
- Mix all the sauce ingredients in a small bowl.
- Top the pork belly slices with mei cai and place 1 bay leaf, 1 star anise and 4-6 sichuan peppercorns on top in each steaming bowls. We make two bowls this time. Drizzle the sauce evenly.
- Set up the steamers and steam for 1.5 hours to 2 hours. Then pour the sauce out so we can thick them in the next step.
- Bring the sauce to a gentle simmer, and add the cornstarch to thicken it.
- Cover the bowl of pork with your serving plate and flip it over onto the plate. Pour the sauce over the dish and serve.
Nutrition Facts : Calories 1143 kcal, CarbohydrateContent 9 g, ProteinContent 22 g, FatContent 112 g, SaturatedFatContent 39 g, CholesterolContent 144 mg, SodiumContent 1309 mg, FiberContent 2 g, SugarContent 2 g, ServingSize 1 serving
STIR FRIED SALTED VEGETABLES (KIAM CHYE) | ASIAN INSPIRATIONS
A stir-fry of preserved mustard vegetables which have a salty flavour. Mixed with chillies, garlic, ginger and cooking wine, it's a great dish to add on top of porridge.
Provided by AsianInspirations
Total Time 30S
Prep Time 10S
Yield 6
Number Of Ingredients 10
Steps:
- To Cook Heat up wok and place the preserved mustard vegetables in the wok until the vegetables are dry. Keep stirring until the vegetables are fully dry. Set aside on a plate. Heat up the wok with some oil. Add the ginger, garlic and red chilli. Saute until fragrant before mixing in together with the vegetables. Add seasoning according to taste. Add some water to let the preserved mustard vegetables simmer until soft. Spoon the wine and sesame oil until it is well-mixed. Turn off the heat, place on a separate plate and serve while hot with porridge.
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From thewoksoflife.com
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From cookingwithruthie.com
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From sybaritica.me
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From mytastehistaste.wordpress.com
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From sybaritica.me
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PRESERVED VEGETABLE SOUP – ???? (SICHUAN VEGETABLE SOUP ...
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From mytastehistaste.wordpress.com
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From delishably.com
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From pupswithchopsticks.com
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From en.christinesrecipes.com
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From vietworldkitchen.com
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From share-recipes.net
From share-recipes.net
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From thomas-rainbowdiary.blogspot.com
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From m.youtube.com
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