Name: Home Has-apozha Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Moderate amount (or thigh) Pork belly; Some Fresh zong leaves; Some Soy sauce; Some Sugar; Some Cooking Wine; Some salt; Some MSG; Some ginger; Some Dried chili; Some Cinnamon; Some star anise

Home Has-apozha Meat

by Glutton Embryo Ancestor

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

"Zharou" is a traditional dish of Shaoxing. It has been spread among the people: In the Ming Dynasty, when the party took power, the people didn't have a livelihood. In Shanyin, there was Tian's family shrine. Xiang You's clan rule of dividing a catty of meat from all ethnic groups during the annual winter solstice ancestor worship. This The year is a severe drought, and the income from the farmland is greatly reduced. Those who are worthy of the year are unable to act according to the family rules, so they buy a small amount of pork, cut into small pieces, and even the belt bones are tightly tied with bamboo husks. After cooking, they are distributed to the tribesmen. The young man used lump instead of the catty. Although he was very dissatisfied, he tasted it very well. In addition, he acquiesced when he reached his age. Later, he competed to imitate, because the meat is tied with a shell, which is called "zharou". "Zha meat has undergone improvement and has become a delicacy. The color is bright and shiny, the meat is crispy and tough, fat but not greasy, crisp but not broken. Zha meat is also a famous specialty in the ancient town of Zhujiajiao, Qingpu, Shanghai, and old people can be seen everywhere in the streets and alleys. Grandma sits in front of a small coal stove at the door of the house, and sells delicious and delicious meat while burning. It is a must-order delicacy in restaurants..."

Home Has-apozha Meat

1. A piece of pork, soak in clean water for more than 2 hours (change the water several times in the middle) to get all the blood.

2. Cut the pork into pieces after controlling the water.

3. Add cooking wine, soy sauce, salt, pickling.

4. Wash fresh brown leaves and blanch them for later use.

5. Wrap the pork belly with brown leaves and tie it tightly with a zip ties.

6. Boil in a pot of water to set the shape.

7. Cover the casserole with zong leaves.

8. Put in the meat, add star anise, cinnamon, ginger and dried chili.

9. Pour in the original soup, a little soy sauce, salt, and sugar.

10. Bring to a boil, cover and simmer for several hours until the meat is crispy.

11. Add a little MSG to the table.

Tips:
It must be braised for a long time until the meat is crispy, strong in flavor and fragrant.

This dish is bright in color, fragrant and smooth, fat but not greasy, crisp but not rotten. Although it is red soup, it is never turbid and clear.

Peel the zong leaves, the meat is intact but crisp enough to sway on the chopsticks. It can be simmered in place when it can be sipped with a straw or even a toothless old lady can eat it.