Cherry Meat

Name: Cherry Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Three layers of pork belly; 3 slices ginger; 3 pieces Shallots; Some salt; a little Cooking Wine; 10g Red yeast powder; Some crystal sugar

by White~Mist (from Tencent.)

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Cherry meat is one of the recipes of Su cuisine. It is characterized by cherry red color, bright and pleasing to the eye, crisp and fat. The most basic condition for cherry meat is the attractive color. For example, the meat noodles should be cut into the size of cherries, arranged neatly, and the color should be as bright and red as the cherry. "Liu resembles eyebrows, lotus resembles cheeks, cherry mouth and hibiscus forehead" This is a standard portrait of a classical beauty, and the small cherry mouth is the symbol of a beauty. In fact, women should be like cherries, exquisite and translucent, delicious and delicate. Suzhou is a place where beauties have been produced in the past, and it is also a famous place to eat. It is natural and not uncommon to have cherry meat in the dishes. Just like the beauty in spring, coming with alluring colors, exquisitely and clearly, people naturally linger.

Ingredients

500g Three Layers Of Pork Belly
3 slices Ginger
3 pieces Shallots
Some Salt
a little Cooking Wine
10g Red Yeast Powder
Some Crystal Sugar

Cherry Meat

1. Prepare materials. Wash the square three-layer pork belly. Add water to the pot, boil, add pork belly, turn to medium heat, cook thoroughly, and remove blood foam. (I only used a piece of pork belly, and the rest was made for braised pork)

2. Remove and wash, put the skin on a cutting board and let cool. Use a knife to cut the skin into cherry-sized squares. Do not cut the bottom.

3. Put water in the pot, spread the water over the meat, add ginger and green onions. The skin is facing up.

4. After boiling, add cooking wine and red yeast rice powder.

5. Add rock sugar.

6. Turn the skin down and simmer for 1 hour on medium-low heat until the meat is crispy.

7. Open the lid of the pot when 1 hour, and turn the skin up again.

8. Turn on high heat until the soup is almost dried, and then pour the soup on the meat.

Tips:
It is best to choose three-layer pork belly, which will not feel too greasy to eat. After the pork belly is cooked, cut square pieces from the skin without cutting it off. Slowly simmer over medium-to-small fire, it can be very tasty. Never fire.

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