Sliced Fat-lean Pork With Dry Salted Cabbage

Putonhua : mei cai kou rou

Ingredients
Fat-fat-lean Pork  300 g            Ginger 3 slices             Dry Salted Cabbage 100 g

Sauce
Light Soy Sauce  3 tbsp         Yellow Wine some           Salt 1/2 tbsp          Sugar  2 tbsp
Water 100 ml          Dark Soy Sauce  3 tbsp

Steps
1) Clean the Fat-lean Pork and remove all hair on the skin surface
2) Clean and Soak the preserved salted cabbage for 30 minutes
3) Wipe out the water of preserved vegetable to fully dry, cut into small pieces
4) Parboil the fat-lean pork in low heat oil until surfaces crispy, cut into slices, dish up
5) Stir fry the minced preserved salted cabbage with ginger
6) Add the sauce and water until salted cabbage solution is boiled
7) Put the solution on surface of sliced pork, steam for 2 hour mid heat
8) Pour all the pork and sauce into a small china-pot, serve in heat

Remark
tbsp – table spoon
Step 8 is not necessary, but better serve by folk feeling
Or, to consider using a clay-dish-pot by step 4-8, it’s good
Preserved salted cabbage purchased in dry food shop in China Town
This is a very good dish in Chinese society, especially the Ke Jia family
Ke Jia, a folk who always move from one place to another place for better farming field