How do you make a meat tie? What is the practice of piercing meat?

Pierced meat is a traditional flavor of the Han nationality in Shaoxing, Zhejiang. The color is red and shiny, the meat is crispy and tough, fat but not greasy, crispy but not broken. Method: Cut the pork belly into strips, blanch it with palm leaves, take it out and wrap the pork belly with palm leaves, tie it tightly with green straw, fennel, cinnamon, onion knots, and ginger pieces with gauze to form a spice bag.

Legend has it that it was in the Jiajing period of the Ming Dynasty. <>

Ingredients: 500 grams of pork belly with skin, green straw, palm leaves, fennel, cinnamon, green onion knots, ginger pieces, fresh soup, soy sauce, sugar, rice wine, monosodium glutamate, appropriate amount each.

Method: 1: Cut the pork belly into strips, blanch with palm leaves, take out the pork belly wrapped with palm leaves and tie it tightly with green straw, fennel, cinnamon, green onion knots, and ginger pieces are tied with gauze to form spice packets.

2: Put fresh soup, spice packets, soy sauce, sugar, rice wine, and pork in the pot and bring to a boil, then turn to low heat, cover and simmer for 2 hours, take out the spice packets, turn on high heat, add monosodium glutamate, and reduce the juice until thick.

Tips: It must be simmered for a long time until the meat is crispy, strong in flavor and fragrant, and then the juice can be collected.

Features: bright color, fragrant and smooth, fat but not greasy, crisp but not rotten.

There is such a story among the people of Shaoxing: According to legend, during the Jiajing period of the Ming Dynasty, the traitorous party seized power, and the people were not able to make a living. Sanyin (Shaoxing used to be Shanyin, Huiji two counties) has a Tian family ancestral hall, to have in the annual winter solstice to worship the ancestors, to the ethnic group of each ethnic group to share a pound of meat.

This year is a great drought, the income of the field is greatly reduced, the people on duty are unable to do things according to the rules of the family, so they buy a small amount of pork, cut into small pieces, even the belt bones are tightly tied with bamboo hoop shells, and after cooking, they are distributed to the people. Later, they competed to imitate, because the pieces of meat were tied with hoop shells, which was called "piercing meat". The meat has been improved and has become a delicacy, the color is red and bright, the meat is crispy and tough, fat but not greasy, crispy but not broken.

Here's how to prick the meat. Put the green onion and ginger on top first, then put the pork belly on top, and finally put the green onion and ginger on it. Here are the steps:

Step 1: We need to prepare the pork belly and clean it briefly, that is, blanch and stir-fry. After blanching, cut the pork belly into squares and tie the already cut pork belly with a cotton rope.

Step 2: Once the pork belly is ready and tied, cut the shallots into sections and place them at the bottom for the bottom. After the shallots are finished, pat the ginger with a kitchen knife and put it on top of the shallots.

Step 3: After putting both the shallots and ginger in them, the next step is to add the pork belly. When putting the pork belly, it is best to put the skin of the pork belly facing downward.

Step 4: Next, top the pork belly with the other half of the ginger, rock sugar and the remaining shallots.

Step 5: After turning the pork belly into a "sandwich" with two layers up and down, finally. We need to add spices.

That is, rice wine and light soy sauce. After adding the rice wine and light soy sauce, cover the lid and bring to a boil directly over high heat, then turn to low heat and simmer for about an hour and a half.

Step 6: When the time is up, the crispy and fragrant prickly pork is already out of the pot!

Notes:When you put in the seasoning, be sure not to put too much, and it is best to put it according to your preference. Otherwise, it is easy to be too salty or too light and cause a bad taste!

Choose three points of fat and seven points of lean pork belly, tie it with a rope, put it in the braised brine and boil it slowly, the umami of the brine will slowly penetrate into the meat, and the delicious pork will be ready, the specific steps are as follows:

Ingredients: 800 grams of pork belly, 10 grams of spices, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 20 meters of cotton thread.

1. To prepare a piece of pork belly, choose a pork belly that is three points fat and seven points lean and want to have uniform fat 2. Wash and cut the pork belly into pieces (about 5 cm, squares).

3. Tie the pork belly tightly with cotton thread, so that the finished product will not scatter and the appearance will be beautiful 4. Add an appropriate amount of water to the pot, pour the pork belly into the pot under cold water; Add green onion and ginger, cooking wine 5, bring to a boil over high heat, skim off the foam, remove and set aside.

6. Pour a little oil into the pot and stir-fry until the pork belly pieces are oily and golden in color 7. Add 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of oyster sauce and stir-fry to color 8. Stir-fry quickly to make each piece of pork belly coated with color (this is the method of non-fried sugar) 9. Pour in hot water to cover the meat, add green onion and ginger, dried chili, hawthorn slices, cooking wine, light soy sauce, salt, rock sugar; Bring the heat to a boil and simmer for about 40 minutes.

1. Be sure to blanch the meat in a pot under cold water. This way, the meat will not become firm due to sudden heat.

2. Because it is easy to paste the pot, you must keep stir-frying when collecting the juice until there is bright oil.

The key to the practice of pricking the meat is the fish, first blanch the meat, then put it in the pressure cooker, add seasonings and stew it together, the specific method is as follows:

Ingredients: 2 kg of sandwich meat.

Excipients: 3 water chestnut leaves, 30 grams of light soy sauce, 20 grams of dark soy sauce, 3 slices of ginger, 2 chili peppers, sandwich meat for later use.

2. Cut the sandwich meat into large pieces and tie it tightly with horseshoe leaves.

3. Put warm water into the meat to remove the fishy smell.

4. Remove the fishy meat and set aside.

5. Add soy sauce, ginger and chili pepper to 2000ml of water.

6. Put in the prickly meat and press in the pressure cooker for 30 minutes.

7. Put the pressure cooker in the wok and simmer for 20 minutes, and finally add soy sauce to color. Put the cooked pork in the refrigerator overnight and wait for the soup to solidify.

8. Done. Notes:2. Seasoning can be increased or decreased according to personal taste.

Cut the pork into pieces and bundle them tightly, blanch them and remove them, adjust the soup, put them in a pressure cooker with the meat and press them for 30 minutes, take out the meat and put it in a wok, put it in soy sauce and simmer for 20 minutes, take it out and put it in the refrigerator to solidify, so that the meat is ready. Here's how:

The ingredients that need to be prepared in advance include: 2 catties of pork, 3 pieces of water chestnut leaves, 30 grams of light soy sauce, 20 grams of dark soy sauce, 3 slices of ginger, and 2 chili peppers.

1. Cut the pork into large pieces and tie it tightly with horseshoe leaves.

2. Put the meat in warm water and blanch it.

3. Remove the fishy meat and set aside.

4. Put soy sauce, light soy sauce, ginger, chili pepper and water in a pot.

5. Put in the prickly meat and press it in a pressure cooker for 30 minutes.

6. Put it in a wok and simmer over low heat for 20 minutes, add soy sauce and stir-fry well.

7. Put the cooked pork in the refrigerator overnight and wait for the soup to solidify.

Notes:The meat is cut and bundled and blanched in warm water to remove the odor of the pork.

How to prick meatballs:

1.Add salt, cooking wine, pepper, 1 egg, light soy sauce, minced green onion, minced ginger, a little sesame oil, corn starch to the minced pork, add pepper water in batches, and stir well.

2.Pour a little oil into a wok and sauté the shredded chives and ginger.

3.Scoop two spoonfuls of broth and add some water.

After the water boils, change to a slight heat, add the meatballs, and add a little seaweed.

4.Put the soup with meatballs in a bowl, add a little pepper, coriander, and a few drops of sesame oil.

Hello, I'm glad to answer for you, Yunnan Province's noodles and pork is a traditional Yunnan snack, the production is relatively simple Hu Shi answered, the following is the practice of a pants of Hui noodles and meat: Required materials:- 500 grams of lean pork- Appropriate amount of noodles- Appropriate amount of ginger, green onion, garlic - Appropriate amount of soy sauce, salt, sugar, cooking wine, chili powder - Appropriate amount of oil Production steps:

1.Wash the pork and cut it into thin slices. Add salt, sugar, cooking wine and soy sauce and marinate for 20 minutes.

2.Heat the pan with cold oil, add green onions, ginger and garlic and stir-fry until fragrant, add the marinated pork slices and stir-fry until they change color. 3.

Add an appropriate amount of water, bring to a boil and simmer over low heat to make the meat tender. 4.In another pot of water, add salt and oil, bring to a boil, add the noodles to cook, remove and put into a bowl.

5.Remove the boiled pork, drain the broth, add some chili powder and salt to taste, and stir well. 6.

Place the pork on top of the noodles and pour in a little broth. In this way, a delicious Yunnan noodle pork is made. You can adjust the amount of salt and paprika to your taste.

Ingredients: A piece of pork leg meat, method 1 A piece of pork leg meat, tie it in a circle with a rope (buy a ready-made tie is OK).

2 Put the tied meat into a plastic bag, pour in salt, cooking wine, light soy sauce, sugar, and then tie the bag tightly.

3 Put a little oil in a pan and fry the outside of the meat.

4 Then put the meat into another pot, add water, cooking wine, light soy sauce, dark soy sauce, sugar, star anise, bay leaves, ginger slices, green onions, bring to a boil over high heat, turn to low heat and simmer for 40-50 minutes, depending on the size of the meat.

5 After 50 minutes, pour the brine over and over again on top of the meat, about 5-10 minutes, until the meat is colored.

6 Put a little sugar in the frying pan in front of you, stir-fry it, and then add a little brine to it. Stir it, it feels a little thick, put the meat in, roll it, let the meat stain the color all around, so that the color is beautiful.

7 After cooling, cut the plate, sprinkle with braised and eat (during the burning process, the rope that ties the meat cannot be untied.)