Find the detailed recipe for the meat 200

Materials. Ingredients: 750 grams of pork belly.

Seasoning: soy sauce, appropriate amount, rock sugar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of water.

The practice of Jinan meat.

Pork is one of the famous snacks in China, and it is a very distinctive snack in Jinan cuisine. Jinan is to cut the fat and thin pork belly into long strips, tie them together with hemp rope, boil them, and stew them in soy sauce until they are crispy.

The meat is cooked with soy sauce without salt. The northern "hand-picked meat" is stewed in a tall crockpot with only soy sauce star anise, and the heat is enough to seal it together, and the aroma is overflowing.

The brilliance of the best meat lies in the presence of fatty meat to produce a fat but not greasy taste. Although it is boiled in thick oil, it is not salty, and it is just right for rice. Poured over the white rice with the meat juice while it is hot, it is also very luscious.

This can of meat has been simmered for two hours, and the heat is enough, so that the pork is crispy and abnormal, and there is a mellow aftertaste in the mouth, which melts when you sip it, and the chopsticks are gently plucked, that is, it spreads out like bone marrow.

Don't think that this snack is so difficult that you are scared and cringe, in fact, whether it is the raw materials, ingredients or methods, they are very simple, and you can get it all at home!

Step 1: Blanch the pork belly with skin for about 5 minutes, you can blanch the blood in the meat to prevent blood foam from appearing again.

Step 2: Put the green onion and ginger first, then the pork, then the rock sugar and star anise, and then pour in enough water. As for putting green onion and ginger first, I personally think that the taste of green onion and ginger can be better played from the bottom up and immersed in the pork.

It seems that the authentic meat does not put sugar, so I put rock sugar in order to better suit my taste).

Step 3: Simmer. This is a slow simmering process, what we have to do is to look at the pot, don't burn it, it's okay! The whole process lasts about two hours, and the pork is ready to be crispy. Of course, in less than two hours, it was burned dry, and it can't be dried up!

Cut the pork belly into large thick slices, add ginger, shallots, star anise, cinnamon, dried chili peppers for coloring, add boiling water, simmer for 40 minutes to reduce the juice.

1. Pork belly (15cm long, thick kilograms, 100 Sixi meatballs (only weighing 50 grams), 60 egg horns (weighing only 60 grams), 100 kelp knots (weighing only 100 grams), 80 gluten ribs (50 grams each), 120 bean tendons (100 grams each), 70 dried orchids (70 grams each), 180 vegetarian chicken slices (60 grams), and appropriate amounts of various seasonings.

2. Method: Slice fresh pork belly (must be skinned), the size and thickness are according to personal preference, but the thickness should not exceed cm. After cutting, marinate in the sauce for no less than an hour and no more than 24 hours.

The sauce is mainly made of dark soy sauce and sugar, and the ratio of dark soy sauce and sugar is appropriately adjusted according to personal taste. The amount of sauce is determined according to the amount of meat slices, and it is generally appropriate that the sauce can be evenly spread over the meat slices.

3. Take out the marinated meat slices from the sauce, put them on a clean plate and dry them in a cool place, but not in the sun. Don't pour out the sauce of the marinated meat slices, put the marinated meat slices in an oil pan and fry them in hot oil, and the fried meat slices taste fat but not greasy. Fry until 3-5 years old.

4. Put the fried meat slices into the boiling marinade and cook the potatoes until cooked. Friends who like to eat rotten can increase the time. The condiments of the marinade include ginger slices, green onions, Sichuan pepper, star anise, cumin, fragrant sand, cinnamon, ginger, etc.

How to marinate: heat the wok, pour in cooking oil, heat the oil, put in the cut ginger, green onions, peppercorns, star anise, boil with hot oil, and then pour the remaining sauce from the marinated meat slices into the pot and boil (if the remaining sauce is not enough, you can continue to add dark soy sauce, silver and sugar), after boiling, add an appropriate amount of water and fragrant sand, cinnamon, ginger and other condiments, heat the marinade, you can put in the fried meat slices and cook.

Ingredients: Ingredients.

Pork with skin. 700g

40g of rock sugar, soy sauce.

4 tablespoons light soy sauce.

3 tablespoons ginger.

10g green onions.

25g star anise.

4 g cinnamon. 2g cooking wine.

1 tablespoon step.

1.Wash the pork, and remove any remaining pig hair from the skin with tweezers or scrape it off with a knife.

2.Cut the pork into strips about 1 cm thick.

3.Put the pork in a pot of cold water and bring to a boil over high heat and stir-fry for 2 minutes.

4.Remove the pork and rinse.

5.Cut the green onion and ginger into large slices.

6.Remove from the frying pan, add rock sugar, and stir-fry over low heat until the rock sugar dissolves into light brown foam.

7.Add the pork and stir-fry to color.

8.Then add soy sauce, light soy sauce and cooking wine and stir-fry well.

9.First, put the green onions, ginger, star anise, and cinnamon into the casserole.

10.Add the pork that has been stir-fried until it is colored.

11.Pour the soy sauce sauce into the casserole as well.

12.Put an appropriate amount of water in the casserole and put it on the stove and boil for 3 minutes.

13.Skim off the foam.

14.Cover the casserole and simmer over low heat for 90 minutes, and finally turn on high heat to thicken the soup in the pot.

How to make the meat? Wash the pork belly and cut it into thin slices, put it in the pot and add the green onion, ginger and garlic cooking wine, then remove it, heat the pan and fry the oil, then add rock sugar, add the pork belly and stir-fry to color, and then add the seasoning.

The food has its own taste, don't change it.

The old Xuzhou's meat turned out to be made like this.

Teach you to make better than braised pork with a handle meat, fat but not greasy, delicious and attractive.

Cut the pork belly into thick slices in a pot under cold water, blanch and fry the sugar color, add the pork belly to color, light soy sauce, oyster sauce, dark soy sauce, soybean sauce and boiling water, add green onions, ginger, flower nails, star anise, cinnamon bay leaves, and cook.