Stewed meat with dried vegetables
Dried vegetables stewed meat, full of color and flavor
Method 1: First cut the ribs into small pieces of six squares, put them in the lake water for one minute, remove the blood water, and wash it with cold water. Cut into two long pieces and set aside.
2, put people in the wok with water five or two, add soy sauce, put in the meat pieces and cook on high heat for ten minutes, then put sugar, dried vegetables, cook for five minutes, add flavor to help the pot (to dry the gravy for the degree).
3, take a buckle bowl, first put two dollars of boiled dried vegetables at the bottom, and then arrange small cubes of meat (skin down) on the dried vegetables, and then cover the remaining dried vegetables on the meat pieces, cook into the wine, basket with Wang Huo Yan for about two hours, until the meat is crispy and sticky, and then buckle into the plate.
Characteristics of dry Lai is a specialty of Shaoxing, the same meat is first stewed and then steamed, the color is black, tender and fragrant, slightly sweet, the meat color is red and bright, the more steamed the more cabinet, rich in sticky juice, fat but not greasy, is the traditional flavor of Shaoxing.
Special instructions:
Dried vegetables, commonly known as "moldy dried vegetables", made of mustard pickled and dried, is a local specialty of Shaoxing, Zhejiang, fragrant and tender, long-term storage is not easy to deteriorate, for a long time Shaoxing urban and rural residents have the custom of homemade dried vegetables. "Dried vegetable stew" has also become a traditional dish loved by the masses. Premier Zhou Enlai came to Zhejiang many times before his death, and he also loved to eat this special dish rich in the idyllic flavor of Shaoxing.