Mei Cai Kou Po (chongqing Braised White)
1.
Pork belly is about 10 cm long and 10 cm wide, one piece (you can make two portions).
2.
3 liters of water, add, star anise with 4 petals (one has 8 petals), equal volume of Shanna, half a thumb of old ginger, flatten, and boil two pieces of bay leaves.
3.
When the water boils, add the meat and cook for about 20 minutes.
4.
1. Cool down, so that you can touch it without scalding. 2. While it is warm, evenly coat rice wine (cooking wine, red wine, rice wine can also be used) to add aroma, remove greasiness, and also help the color of yellow and red when frying. The rice wine is about 5 cm in diameter. 3. After a minute or so, evenly coat the surrounding surface with soy sauce. When frying, it can be colored and fragrant. It's about a spoonful of 5 cm in diameter. 4. Color and marinate for about 10 minutes.
5.
A moderate amount of oil (almost two liters of oil), less than about two-thirds of the meat, the oil is 70% hot and slightly smoked.
6.
Add the marinated meat, the pork skin noodles can be fried for about two or three minutes, and check it every half a minute to avoid skin paste (if there are hooks for fried meat and stewed meat, hold the meat and push the meat, for novices Said it will fry more evenly).
7.
Fry the rest for about one or two minutes on each side, and fry the skin until golden brown and crispy.
8.
In the previously boiled meat soup, add the fried meat and cook for about 10 minutes, and the skin will be softer and more cut after cooking (the soup can be boiled with green vegetables to make it a rich and fresh soup).
9.
Let it cool slightly, press it with your hands, and cut from the bottom of the meat (from the lean meat to the skin).
10.
Cut slices about three to four millimeters thick. (Choose the 12 cm diameter open buckle bowl commonly used in village banquets) 10-12 pieces are placed in the middle, one on each side. (Nowadays, most banquets are for 10 people, and 12 to 16 slices are more suitable.) Place the bowls on the skin and pour the sauce from the previous marinated meat.
11.
Pickled dried sauerkraut (the one that does not need to be soaked, it is dried and dehydrated and then salted), the scent of pickling is stronger.
12.
Cut the sauerkraut into two or three or four millimeters of fine grains, and the amount is about the size of a 10 cm diameter rice bowl (you can make two portions after processing).
13.
The ginger is half the size of a thumb, and the garlic is equal in volume, crushed and diced.
14.
Sprinkle one-third of the amount on the meat (about one-third the size of a thumb).
15.
Heat the pan and add 20 to 30 milliliters of lard.
16.
Add the remaining ginger and garlic diced, 5 peppers, two or three star anise, equal volume of Shanna, equal volume of cinnamon, and one piece of bay leaf. Stir-fry for 10 seconds.
17.
Add sauerkraut, half a spoon of soy sauce, and 1/3 spoon of rice wine, and stir-fry for half a minute.
18.
Add about 700ml of water.
19.
Cook for 10-20 minutes, until a small amount of water remains (about 50 to 100 ml).
20.
Spread the cooked sauerkraut and the soup evenly on the meat (10 cm diameter soup spoon half to one spoon).
21.
Boil 3 liters of water in a pot, add the meat, cover and steam.
22.
Steam for about 2 hours and take out.
23.
Cover with a suitable size plate.
24.
Conversely.
25.
Remove the buckle bowl.
Tips:
1. It is better to choose the third-line meat than the five-flower, the third-line fat is thinner, and the whole piece of meat is not too thick.
2. When choosing meat, you can choose the appropriate width, about 10 cm, because the meat will shrink and become narrow after frying. It's too narrow, it doesn't look good after being cut out.
3. Spread the wine and soy sauce while it is hot, and the effect is better, high temperature helps, the seasoning spreads in the meat, and the meat is easier to absorb the seasoning.
4. After frying and then cooking, the meat becomes softer and can be cut faster and better (improved than the salty braised cabbage recipe made before)
5. The effect of soy sauce, enhance flavor and color.
6. Pickled dried sauerkraut is more fragrant than soaked sauerkraut. The sauerkraut is fried and boiled with spices, the taste becomes richer, and the soup is more (improved than the salty braised cabbage recipe made before)
7. The effect of ginger and garlic, relieves stew and relieves greasiness.
8. Generally, when the dishes are cooked for large banquets, steam them directly in a large steamer for about one and a half hours or two hours, and directly buckle the dishes and serve them on the table.
9. The sauerkraut should not be cut too thick, which will affect the taste and flavor, and it will become a sauce after being steamed too thinly. So the thickness should be appropriate.
10. The frying step is commonly known as oil. This part is very important. With this part, the whitening will not be greasy. Due to the oiling process, most of the oil in the fat has been fried out, and it will be absorbed after steaming. It's also a soft drink, so it's not greasy.
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