Famous Authentic Chinese Recipe : Braised Flank Pork with Dried Salted Brassica
640g flank pork
80g dried salted brassica
A dash each sugar, dark soy sauce, chopped garlic, common soup and starch
Boil the flank pork in stock until 70 percent cooked, take it out, apply dark soy sauce onto it to color it, deep fry it in oil until scarlet, scoop it out and rinse it with water to remove all the grease off its surface.
Cut the pork into large pieces and lay them in a bowl one by one with the skin facing downward; chop the dried salted brassica, heat oil in the pot, sauté chopped garlic, put the dried salted brassica and sugar in to stir fry well and put it on the surface of the pork.
Mix common stock and dark soy sauce into sauce, pour the mixture into the bowl with the pork and steam them in steamer for about 40 minutes until cooked.
Drain the sauce, turn the bowl over to place the brassica and pork in a plate, stir in the sauce added with starch solution and pour the mixture over the pork and brassica for serving.
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