Easiest Way to Cook Delicious Thinly Sliced Steamed Pork with Black Vinegar Chinese Cabbage

Thinly Sliced Steamed Pork with Black Vinegar Chinese Cabbage. Great recipe for Thinly Sliced Steamed Pork with Black Vinegar Chinese Cabbage. This is refreshing and authentic Chinese cooking. I recommend this for those of you who want to eat an authentically prepared dish.

The Chinese cabbage leaves are cut in a particular way to allow them to be cooked evenly. Thinly Sliced Steamed Pork with Black Vinegar Chinese Cabbage Thinly sliced pork, leaves Chinese cabbage, Shitake mushrooms, ☆ Black vinegar, ☆Shaoxing wine, ☆Doubanjiang (or Laoganma), ☆Salt and pepper, Ginger (finely chopped) cookpad.japan. Light and Crunchy Pork and Lotus Root Fritters with Spicy Sweet-and-Sour Sauce. You can cook Thinly Sliced Steamed Pork with Black Vinegar Chinese Cabbage using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Thinly Sliced Steamed Pork with Black Vinegar Chinese Cabbage

1. It's 6 slice of Thinly sliced pork.
2. It's 6 of leaves Chinese cabbage.
3. Prepare 3 of Shitake mushrooms.
4. Prepare 1 tbsp of ☆ Black vinegar.
5. You need 1 tsp of ☆Shaoxing wine.
6. Prepare 2 tsp of ☆Doubanjiang (or Laoganma).
7. Prepare 1 of ☆Salt and pepper.
8. Prepare 1 dash of Ginger (finely chopped).
9. It's 1 of Salt, black pepper.
10. It's 1 slice of Lemon.
11. It's 1 dash of Cilantro.

For the pickled cabbage: Combine the vegetables in a large bowl. In a medium saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over. Add the Taiwanese cabbage, Shaoxing wine, soy sauce, sugar, and water.

Thinly Sliced Steamed Pork with Black Vinegar Chinese Cabbage instructions

1. Cut the Chinese cabbage and shiitake mushrooms into easy-to-eat sizes..
2. Coat a Chinese wok with vegetable oil, sauté Step 1, and flavor with the ☆ ingredients. Tip: in the photo I have just added laoganma..
3. Arrange Step 2 onto a plate (the proper size to fit into a steamer)..
4. Place the thinly sliced pork on top, and scatter finely chopped ginger. This time I used the bottom of the pot as a steamer to steam. Steam for 15 minutes..
5. Season with salt and black pepper after steaming, arrange with lemon and cilantro, and it is done..

Uncover the lid, and stir in the Chinese black vinegar, scallions, and salt to taste. Add the cabbage, peppers, mangetout and spring onions and toss to combine. Season with salt and pepper, to taste. Cut off the core of the cabbage with a paring knife or with the tip of the chef knife. Bring a pot of water to boil and submerge the cabbage.