Beautiful Pagoda Meat
1.
Wash the pork belly with skin
2.
Prepare the mold (a certain treasure can be sold)
3.
Pork in cold water pot, add cooking wine, scallion, ginger and garlic blanching water, pork color change, chopsticks can be inserted and removed
4.
The size of the pork is slightly larger than the mold, the cooked meat will become smaller
5.
Put rock sugar in the pot and simmer it into sugar color, add appropriate amount of water, soy sauce, and slowly cook the pork in the pot (I have cooked two pieces of meat, so it can be made into two bowls)
6.
When cooking the meat, wash the dried plums, put them in the pot and fry them until fragrant, set aside for later use
7.
After the meat is cooked, try to smooth the meat to the size of the mold, and flatten it with a heavy object
8.
Put the repaired meat in the refrigerator and freeze it firm, take it out, slice the meat vertically, don't cut the corners, cut a whole piece of meat into a large slice of meat
9.
The cut meat slices are rolled in place and restored to their original appearance. Press the meat into the mold with your hands. The meat must be pressed tightly.
10.
Put the dried plums into the mold, flatten, press and steam on the pot, take it out one hour later, buckle upside down and put it on the plate
11.
After steaming, pour the soup into the pot, add water and starch to thicken the pagoda meat, garnish with green vegetables around, perfect!
12.
Let's have dinner.
Tips:
This kind of meat can be boiled a few more pieces at a time and put in the refrigerator. It is convenient to cut and steam when you come.
