What is the best meat to choose for making pagoda meat, and how to make pagoda meat?

Pork belly, but be sure to buy molds. It's really a waste of knife skills.

Ingredients: pork belly, sugar, dark soy sauce, soaked plum vegetables, appropriate amount of green onions, ginger and garlic, pagoda meat grinder.

Method steps: 1. Clean the prepared pork belly, clean it with dry friends, and burn it in a good celery pot until it smokes. Sear the skin downwards and until golden brown.

The main purpose of this step is to remove the sweat glands of the pork and get rid of the fishy smell. Then clean the surface of the pork skin with clean water. Then cut into abrasive-sized mouth-sized cubes.

2. Heat the pan with oil, add white sugar and fry the sugar color until the jujube is red, then add water, put in the cut pork pieces, bring to a boil over high heat to skim off the foam, add cooking wine, ginger slices, and green onions and simmer for 45 minutes. Then take a bowl and put in the dried chilies, chopped green onions, dried plum vegetables, star anise, and a little peppercorns for later use.

3. When the time is up, take out the cooked pork pieces, remove the lean part after cooling slightly, and cut them into small cubes for later use. Then stand up the part of the flesh, put the first two chopsticks on both sides, and cut the strips along the edges, so that they cannot be cut.

4. Add a small amount of oil to the pot, stir-fry the leftovers and side dishes, add oyster sauce, light soy sauce and a little salt, stir evenly and set aside.

5. Put the cut pork strips into the grinder and press down from the innermost layer, and then fill the fried plum vegetables into the grinder. Put the abrasive in the pot and steam for 2 hours. Then pour the meat onto a plate, and pour the remaining juice from the grinding tool on the pagoda meat.

Pagoda meat is a famous dish in Xianning, Hubei Province, and the famous big table meat, sea cucumber strip meat, it is an indispensable famous dish in the Xian'an farmer's banquet for thousands of years.

The main raw materials of pagoda meat: rural pork, golden sauce, tofu, rice flour, rice.

Pagoda meat production process:

1. Put the pork belly and lean meat pieces into the pot and blanch until they are eight ripe, cut the meat into 2 cm wide and 6 cm long strips, cut the lean meat into cm thick, 4 cm wide and 6 cm long meat pieces, and then return the golden sauce and meat to the pot for coloring.

2. Meatballs: After mixing and seasoning with tofu, rice flour and rice flowers, knead them into a lump shape and fry them in an oil pan after cooking, then put the meatballs and meat in a large flower bowl, and then put them in a steamer to steam them and get out of the pot.

Pagoda meat is a home-cooked dish with high difficulty, and the raw materials are square pork belly and dried plum vegetables.

Ingredients: square pork belly, dried plum vegetables.

Excipients: star anise, star anise, water sock starch, water, old brown sugar, stewed secret sauce.

Step 1Wash the umeboshi slightly and soak it in water.

2.Wash every 10 minutes and change the water, it is best to use a hollow carved pot like dice to soak the small gravel in the whole process of soaking will fall from the hollow carved basin, the whole process of washing is repeated 5-6 times.

3.Rinse the pork belly.

4.Slightly watery.

5.Put the appropriate water in the original pot again, the water should not pass the pork belly, then add the star anise and star anise and bring to a boil over high heat.

6.After boiling, add 3 tablespoons of stewed secret sauce to color, turn to medium heat, cover tightly and cook for 30 minutes, then remove.

7.While it is hot, the meat skin is smeared with a clear stewed secret sauce. You don't have to throw away the soup in the pot, and you have to cook the umeboshi later.

8.After smearing the stewed secret sauce and waiting for the meat to cool, add a small amount of oil to the pan and fry the pork belly with the skin facing down

9.Remember to be sure to cover the lid tightly or it will be very dangerous, fry it over low heat for 2-3 minutes, take it out to see if the meat skin has already been colored, if it is not colored, you can fry it for another 2 minutes, the meat skin does not have to be fried too much, otherwise it will be difficult to cut in the case of cutting.

10.Wait for the meat to cool and then refrigerate it for about 30-50 minutes, so that the meat will be slightly hard and cut well.

11.At this time, put the soup in the original pot into the umeboshi and remove the star anise.

12.After the heat boils, turn to a simmer and simmer, add the old brown sugar, and put 1 tablespoon more if you like to eat sweet.

14.When the meat is frozen, remove it and cut it all the way to the side.

15.When you are almost at the end, remember that you don't have to disconnect the crack, otherwise you need to quarrel and start from scratch.

16.After cutting, wrap around the circle to return to the shape of the square meat, and pierce the tail of the meat firmly with a wooden skewer.

17.At this time, the plum vegetables are put out, and the remaining sauce is roasted over low heat and thickened, so that it does not need to be thick.

18.Put the bottom end of the rolled meat in a gap with the appropriate umeboshi vegetables.

19.Then put it back on a plate and brush it with the thickened plum juice.

20.Put it in a pot and steam it over medium heat for 1 hour.

You need to prepare pieces of meat, but also need to prepare ginger, garlic, light soy sauce, and also need to prepare spicy Yinli pepper sauce, and at the same time make pagoda meat.

Wash the pork belly eggplant, then put it in the pot, put star anise, feast seasoning, Sichuan pepper, boiled jujube ripe belt, add dark soy sauce, and sugar to color. Then spread some umeboshi vegetables on the bottom layer and you're good to go.

The ingredients for this dish are: pork belly with skin, dried plum vegetables, star anise, cinnamon, Sichuan pepper, ginger, garlic, cooking wine, acacia bean curd, oyster sauce, light soy sauce, dark soy sauce, bean paste, sugar and salt, etc. First put the meat into the pressure cooker, add water, star anise, cinnamon, wine and shallots, spices and boil, after 30 minutes, take it out and cut it into slices, put it on a plate to make the shape of a pagoda, and then pour it on the pond, bean paste, steam it in the pot for 20 minutes, and after steaming, it will be upside down on the plate with dried plum vegetables.