[anhui Cuisine] Wanshan Characteristics---shanfenyuanzi Roasted Pork

Name: [anhui Cuisine] Wanshan Characteristics---shanfenyuanzi Roasted Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 bowl Yam powder; 350g Pork belly; 2 tablets ginger; 1 piece star anise; 1 piece Cinnamon; 1 teaspoon White wine; 2 teaspoons salt; 4 teaspoons Soy sauce; 1/2 teaspoon Sugar

by Mama Hao

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Tianzhushan cuisine brings together dishes and local snacks from all parts of the southwestern Anhui, and you can meet the desire to taste Anhui cuisine at Tianzhushan. This is not only because Tianzhu Mountain is located in a mountainous area, and the ingredients for the dishes are readily available, but also because Qianshan County is located in the center of southwest Anhui, and the transportation of products from other areas is convenient. Tianzhu Yipin Hotpot, Snow Lake Gong Lotus Root, Shi Er Braised Black-bone Chicken, Left Citrus Perch, Sweet Potato Balls Roasted Pork Civilization; Glutinous Rice Huanxi Tuan, Tianzhu Five Spice Dry, Anhui Noodles, Huaining Tribute Cake, Water Chrysanthemum Cake, Pumpkin Rice They are all characteristic snacks of Tianzhu Mountain.
Mountain yam flour is a white starch obtained by crushing yam, washing and drying. The Tianzhu Mountain area is rich in hills and is rich in sweet potato. The local people have a tradition of making sweet potato powder. Yam flour is often used as a seasoning for cooking, and it can also be used as a main ingredient to match other dishes. Among them, Shanfenyuanzi Roast Pork is the most distinctive. Its taste is sticky but not thick, oily but not greasy, crispy and delicious. "

Ingredients

1/2 bowl Yam Powder
350g Pork Belly
2 tablets Ginger

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1 piece Star Anise
1 piece Cinnamon
1 teaspoon White Wine
2 teaspoons Salt

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4 teaspoons Soy Sauce

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1/2 teaspoon Sugar

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[anhui Cuisine] Wanshan Characteristics---shanfenyuanzi Roasted Pork

1. 1. Put half a bowl of potato flour in a clean container, add half a bowl of water and stir until there are no particles.

2. Heat the pan with a little oil.

3. Pour the mashed yam powder liquid and stir-fry while pouring.

4. Stop the fire until it is fry until all becomes transparent.

5. Wear a fresh-keeping bag or disposable gloves on your hands, and knead them into rounds for later use.

6. Wash the pork belly, cut into cubes, slice ginger and set aside.

7. Heat the pan with a little oil and sauté the ginger slices, cinnamon and star anise.

8. Pour the diced pork belly and stir fry until the meat turns brown on both sides.

9. Pour in about 4 teaspoons of soy sauce and stir fry for coloring.

10. Then add a little white wine, about 1 teaspoon, and stir fry for a while.

11. Pour in the kneaded mountain fennel balls and stir fry together for color.

12. Then add 2 spoons of salt.

13. Fry for a while with half a spoon of sugar.

14. Slowly pour water from the edge of the pot, not passing the Yuanzi.

15. Turn the high heat to a low heat and cook.

16. Slowly cook through about one-third of the broth, sprinkle in a little chicken essence to taste.

Tips:
1. This dish is more mellow with white wine, and cooking wine can be used instead.

2. When adjusting the yam powder, my mother said that you can also add salt first, which is more flavorful! If the taste is light, avoid it.