The practice of pickled vegetables to roast meat


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\”This is a pole dish, cut crushed The broken pickled vegetables fully absorbed the soup and fat of the meat, mixed with a few fragrant ginger and garlic minced, as well as the pepper noodles during the hidden period, and finally the pickled vegetables itself. The sour, meaty flavor, endless flavor of the teeth, and dripping with water while chewing. With rice, it is the best partner. If you can change fresh meat, replace it with roasted meat, and then refine the fat part of the fat part. After fully absorbing the pickled vegetables, there is really only one word that can be described, absolutely !!

I am Azhen, focusing on sharing my hometown cuisine, and more often delicious public account. Pay attention to the public account: do not love to love \”

ingredient details

    Pickled vegetables

  • A large pot ]
  • Pork

  • A pound

Auxiliary material

Garlic [123 ] A whole head

  • Ginger A small piece
  • Pepper noodles A moderate amount
  • Seasoning


    A moderate amount

  • Sheng [ 123] A moderate amount
  • Old Pump Affairs
  • Micro spicy flavor

  • fried craftsmanship
  • Time time takes time

Simple difficulty

  • The practice of pickled vegetables roast meat
  • [ 123]


Washing the water, pork slices, ginger and garlic minced for use after washing the water.

  • 超级下饭的家乡美食——腌菜烧肉的做法步骤:1


    Boil the oil after the oil is hot, then the fat is fully fried after the oil is hot Pork, add soy sauce, old soy sauce, salt, and some water, simmer for 5 minutes.

  • 超级下饭的家乡美食——腌菜烧肉的做法步骤:2


    肉焖熟后,多留点汤汁,倒入准备好的腌菜,翻炒,充分Absorb soup.

  • 超级下饭的家乡美食——腌菜烧肉的做法步骤:3


    Add ginger garlic, pepper powder, fragrant incense, add salt, raw soy sauce, old soy sauce, stir -fry evenly, and you can get out of the pot.

  • Tips
    超级下饭的家乡美食——腌菜烧肉的做法步骤:4 1. Pork is best to buy fat and lean pork belly, or the fat is more delicious;

    2. 2. 2. 2.The pickled vegetables need to be washed first, and the water must be wired after washing.Make sure the soup can be completely absorbed when juice;