Name: Beautiful and Fragrant Red Glutinous Meat Recipe
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 50g Red yeast rice lees; 1 piece Red fermented bean curd; Some Green onions; Some ginger; Some Cooking Wine; 1 large piece crystal sugar; 1 piece Cinnamon; Some pepper; 3 cloves garlic

Beautiful and Fragrant Red Glutinous Meat Recipe

by Autumn to Maple Leaf Red

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Red lees is a kind of fermented red yeast rice dregs made by local people in Fujian. It is also called distiller’s lees. It not only has a unique fragrance and natural red color, but also has antiseptic and deodorant properties, and increases the fragrance, umami and flavor. The role of toning.
Cooking dishes with red lees as a seasoning is a major feature of Fujian cuisine.
The red glutinous pork is a very local dish with a strong fragrance and non-greasy. It is very good for rice. The soup can also be used for bibimbap.
The recipe for red lees pork recipe is similar to that of braised pork. Because red yeast rice lees and red fermented bean curd are added, it has a special glutinous aroma, which is fat but not greasy, and has a fragrance!

Beautiful and Fragrant Red Glutinous Meat Recipe

1. Take a piece of pork belly

2. Rinse and soak with clean water

3. Wash the pork and blanch it in water

4. Skim the floating powder and cook for a few minutes, the broth remains.

5. Take out the meat piece with the skin facing up. Use a knife to cut a 3 cm square on the skin, not too deep;

6. I made a grid with bamboo sticks and placed it under the meat to prevent the skin from sticking to the pot.

7. Put the bamboo stick underneath, and put the meat on it.

8. Put the boiled meat soup into the pot, add green onions, ginger, garlic, star anise, pepper, cinnamon and rock sugar.

9. Add cooking wine

10. Put a pinch of salt

11. The fire is boiling

12. Skim the floating powder again, turn to low heat and simmer for 1 hour until the meat is crispy, and remove the onion, ginger and other seasonings.

13. Clean the rape heart.

14. Take another pot to boil water, add a spoonful of salt,

15. Add a few drops of oil

16. Put the heart of rapeseed in a boil

17. Remove the rape core and rinse with cold water.

18. Prepare red yeast rice lees and red fermented bean curd

19. Mix red yeast rice vinasse with red fermented bean curd

20. Put it in a pot, add a little broth and turn on the heat.

21. Place the rape heart on the bottom of the pan.

22. Take the cooked meat out and put it on the plate.

23. Pour the red yeast rice vinasse and fermented bean curd juice onto the meat on the plate, and the red lees meat can be served on the table.

Tips:
When cutting cubes, the depth of the knife should be moderate, too deep and mature meat is not tight, and the shape is not good.
Because the red fermented bean curd is added, the amount of salt should be moderate to prevent the taste from being too heavy.