Lanzhou Pork

Name: Lanzhou Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 180g Fermented bean curd with chicken pine oil; 3g Braised Soy Sauce; A Green onions; A small amount ginger; A small amount Peppercorns; A small amount salt

by Pinger WOYGN

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Unknowingly, it’s the New Year’s Day again. The preparation of various dishes for the New Year will start. The difference between the north and the south, growing up in the north, every year when the Chinese New Year is approaching, my mother will prepare a variety of steamed meat, of which I like bad meat very much, Lanzhou bad. Meat is a characteristic traditional dish, fat but not greasy; especially the rich flavor of fermented bean curd, Lanzhou glutinous meat is the same as Lanzhou beef noodles, it is the taste that people miss when they go out to miss their hometown.

The mother-in-law has already started to dry the bacon. When she saw the pork belly bought by her mother-in-law, she cut a piece directly, because when she was chatting with her, her mother said that she was about to buy meat to make steamed meat, so she was tempted. You can cook it with fermented bean curd. Actually, I learned this dish from my mother. I used to eat ready-made in Lanzhou, but now I can only make it myself. The authentic Lanzhou fermented bean curd is made with red bean curd, but I buy it here. No, so I replaced it with another one. It's really delicious and easy to make, so Ping'er is here to share it today. Let's make it with friends who like to eat bad meat.

Ingredients

300g Pork Belly
180g Fermented Bean Curd With Chicken Pine Oil
3g Braised Soy Sauce
A Green Onions
A small amount Ginger

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A small amount Peppercorns
A small amount Salt

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Lanzhou Pork

1. The most important ingredients for making bad pork, pork belly with skin, and fermented bean curd are essential products. The braised soy sauce is colored. If the color is heavier, you can adjust it to about 5 grams.

2. Wash the pork belly, add a small amount of salt, peppercorns, and ginger to a pot under cold water, boil it, scoop out the froth, and continue cooking.

3. Cut green onions and ginger for later use

4. Pork belly is boiled until it is pierced with chopsticks, it can be pierced and fished out

5. Spread the pork skin in portions while it is still hot to color the braised soy sauce until the color is what you need.

6. Fermented bean curd is weighed and crushed, and can be operated with disposable gloves

7. Add green onions and ginger and mix well.

8. Slicing the pork belly depends on the skill of the knife. Anyway, I didn't cut the pork belly as well as my mother, who cut the pork belly to the same thickness.

9. Put the sliced meat into the mixed fermented bean curd.

10. Grasp and knead evenly, you can mix more.

11. Prepare a deeper bowl, spread the meat slices, and pay attention to the pig skin facing down.

12. Leave a little bit of shredded ginger and chopped green onions on top.

13. Put it in a steamer, turn to medium heat and steam for about 40 minutes. You can taste it, and turn off the heat when the taste is right.

14. Take out the steamed meat and prepare a deep dish with soup, so it must be a deep dish.

15. The fat but not greasy bad meat is ready, ready to eat steamed buns and rice.

Tips:
1. Pork belly must be used, the tastes are different, the specific fermented bean curd can float up and down about 20 grams.
2. Adjust the steaming time according to your taste. You can taste it after about 30 minutes and adjust the steaming time appropriately.