【jiangsu】go Fatty Meat

【jiangsu】go Fatty Meat

by Mother Maizi

4.6 (1)
Favorite
4

Difficulty

Easy

Time

2h

Serving

2

Zuoyourou is a famous Han nationality dish with delicious color and flavor, belonging to Zhejiang cuisine. This dish has the characteristics of wrinkled skin, ruddy color, crisp and delicious, crisp but not greasy, and the greens are refreshing. It is best for serving. Although it is Zhejiang cuisine, Jiangsu and Shanghai have this dish, and the method is slightly different. What I cooked today is my own method, but I don't want to be lazy and buy ready-made fried dishes! No matter how you do it, delicious is the last word! "

Ingredients

【jiangsu】go Fatty Meat

1. Prepare a piece of fried pork, be lazy and don’t want to make a pan

【jiangsu】go Fatty Meat recipe

2. Soak in warm water for about 1 hour, with the skin facing down

【jiangsu】go Fatty Meat recipe

3. You can see that the pork skin is wrinkled and soft

【jiangsu】go Fatty Meat recipe

4. Cut the oily meat into small pieces, preferably thinner. My knife is not good enough, it can only be done like this

【jiangsu】go Fatty Meat recipe

5. Use some vegetables as a base. I usually use green cabbage. I only have cabbage at home. I use cabbage to help cut it into small pieces.

【jiangsu】go Fatty Meat recipe

6. Spread the oily meat on the vegetables

【jiangsu】go Fatty Meat recipe

7. Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, sugar and a little broth to the pot and boil it. You can also add some cinnamon and star anise to boil together

【jiangsu】go Fatty Meat recipe

8. Drizzle the boiled sauce on the oily pork

【jiangsu】go Fatty Meat recipe

9. Put it in a steamer and steam for about 45 minutes, I steam it in a rice cooker

【jiangsu】go Fatty Meat recipe

10. time up

【jiangsu】go Fatty Meat recipe

11. Pour the steamed soup back into the pot and heat until thick

【jiangsu】go Fatty Meat recipe

12. Pour it on the oily meat again

【jiangsu】go Fatty Meat recipe

Tips:

Online frying steps: first scrape and wash the pork, add water to the pot and boil until it is 80% mature and out of the pot. After drying, put 15 grams of vinegar and soy sauce on it. Use 90% (about 225 degrees) thick oil to fry the meat. Take about 1 minute, and remove it immediately when the skin is frothy and wrinkled.

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