Guangdong Chaoshan Food [kuirou]

Name: Guangdong Chaoshan Food [kuirou]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some garlic; Some shallot; Some Horseshoe; Some Condiment essence; Some pepper; Some Rot film; Some salt; Some Chicken noodles; 2 pcs egg; Some Sweet potato powder

by One degree below zero 0511

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Kueh meat is a traditional folk delicacy in the Chaoshan area of Guangdong. It is also one of the more representative delicacies in Chaoshan. Almost every household in Chaoshan will make this kind of delicacy during the New Year. Maybe many friends outside the province have never heard of Kueh meat. Words, as for why I named it like this, I don’t understand. I grew up in the Chaoshan area, and I can say that I still love this kind of delicacy. The pork belly is the main ingredient, marinated with spices and rolled into strips, then chopped into lumps and fried in the pan until golden brown. The fat of the pork belly is released during the frying process, so it doesn’t taste good. It feels creamy, but it has a fragrant texture with crispy fillings. Friends in Chaoshan, Guangdong must be very familiar with it. Friends from outside the province can buy ingredients on Taobao and make them at home. But it needs to use hummus and condiment essence (hummus is also a kind of soy products, but the workmanship is thin and transparent, and condiment essence is a kind of spice unique to Chaoshan area). These materials are more common in Chaoshan area."

Guangdong Chaoshan Food [kuirou]

1. After washing the pork belly, wipe off the moisture on the skin, and then cut into small pieces or strips. Cut as small as possible

2. 2 pieces of rot film, this can be purchased on Taobao

3. A packet of condiment essence, this is a special spice in Chaoshan area. You can use other similar spices instead

4. Chop garlic, horseshoe, and green onions separately

5. Add the right amount of salt, chicken powder, light soy sauce, seasoning essence, pepper, sweet potato powder, and two eggs to the pork belly.

6. Then add the prepared garlic, horseshoe, and green onions and mix well again. If there is no horseshoe in this step, half a pear can be used instead

7. Cut the rot film in half and spread it flat on the drill plate. Take an appropriate amount of marinated meat and place it on the rot film, and roll it into strips after compaction. A little starch water can be applied to the interface

8. Put the cooked kuih meat on the plate in order, and you can make more points at one time and freeze in the refrigerator (can be stored for half a month)

9. Chop the cooked kueh meat into chunks. This is the freshly made kueh meat is very soft. If it is frozen for three or four hours, then chop it into pieces.

10. Heat the oil in the pot, put the kueh meat in the pot and fry it over medium heat

11. Fry until golden brown, filter out the excess oil

12. Finished picture

Tips:
1. It is best to use a combination of fat and lean pork belly, the finished product tastes better.
2. The meat filling should be compacted when it is rolled into strips on the rot film, and it is better to coat a little starch water on the joints, so that it will adhere better.
3. The freshly made kueh meat is very soft and easy to split. It is recommended to put it in the refrigerator for four or five hours and then chop it for better results.
4. When frying in the pan, use medium and low heat throughout the whole process, so as to ensure that the meat inside is sufficiently cooked