【anhui Cuisine】—————— Fragrant Dregs Meat

Name: 【anhui Cuisine】—————— Fragrant Dregs Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Steamed meat powder; 1/2 a catty Pork belly; 1 piece Qianzhang; Some Red Dried Pepper; Some garlic; A shallot

by berry meow

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Anhui cuisine: In my impression of more than 20 years, it has always been characterized by large oil, heavy taste, salty and spicy, heavy color, great heat, braised, braised, stir-fried, stuffy...etc. There are very few steamed or clear dishes. For an analogy, treat at home. After eating, almost all the leftover dishes are very white and light. Stir-fried dishes and steamed and stewed dishes do not seem to be so popular. Because for a long time, local people have been accustomed to accept the unique "heavy taste" of Anhui cuisine.

The slag meat powder is a finished product, which is also from Anhui. It tastes good, and the seasoning inside is also well-prepared, without adding salt or star anise.

Taste: fragrant, cottony, fat but not greasy. "

Ingredients

90g Steamed Meat Powder
1/2 a catty Pork Belly
1 piece Qianzhang
Some Red Dried Pepper
Some Garlic
A Shallot

【anhui Cuisine】—————— Fragrant Dregs Meat

1. Cut the pork belly, cut it into triangles, 90 grams of steamed meat powder.

【anhui Cuisine】—————— Fragrant Dregs Meat recipe

2. Spread Qianzhang in the steamed meat bowl.

3. Put the pork belly, steamed pork powder, garlic cubes, and green onions into the container.

4. Add water and rice wine and stir.

5. Mix rice noodles evenly on the meat.

6. Put the mixed pork belly into the steamed meat bowl.

7. Put it in the steamer.

8. After steaming for about 20 minutes, open the lid, use chopsticks to add a little water up and down the meat, try not to turn the skin on the side into the meat the first few times, it can absorb the oil in the pork belly, and it will be very good after steaming. Fragrant.

9. After another 15 minutes, add a little more water and double it.

10. Open every 15-10 minutes to see if the slag meat needs water, and the water in the steamer should also be added.

11. After steaming for more than 1 hour, use chopsticks to sandwich the garlic cubes. It feels very floury and floury. Then use chopsticks to pierce the meat. It is easy to stick into the lean meat, and the fat meat also has a circle of oil. It is ready. You can have a meal.