Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot

by GODOFMERCY

4.9 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

I used to live with my mother and always like to eat outside. I only think that my mother's cooking is too light, and I don't think my mother's cooking attracts me much. Now that I am away from home, I really often think of the happiness that belongs to when I was young. Whenever I feel homesick, there will always be a special smell floating from the bottom of my heart, and the long-distance fragrance floats in my blood and soul, making my internal organs intoxicated. This is the taste of home; it is an irreplaceable warmth. Although my mother's cooking skills are not as good as those of chefs in restaurants outside, the taste of her own cooking can never be imitated. It is unique in the world. No matter how good a chef is, there is no way to replicate it. Because there is the love of my mother and the taste of happiness; it has always been tolerant and caring for my growth.
I remember that when I was a child, I liked the "Pork Belly Knot" made by my mother the most. As long as I smelled the delicious food, I would grab my chopsticks anxiously and exhale while I was afraid that the thief would come to grab it; Pick up one and stuff it in your mouth, take a quick bite and burn your mouth; the louver knot that is full of pork belly, this seems to be the most common dish of mother, the two ingredients are very common; the combination is very reasonable. The key is that every bite is full of sincere maternal love. As taste and sensation are fused together, forming a wonderful "taste" freezes in the deepest part of my memory, becoming a reminder of permanent affection. Mother's taste is in love, mother's taste is true. I know that even as her daughter, I can't fully reproduce this familiar taste. There is a home with a mother, and the taste of home is the taste of mother! Home is the warmest harbor and the most disturbing place. Mother's taste, pure, sweet and warm. The selflessness and greatness of maternal love let me recall my whole life!
Now every time I go home, my mother will still make me streaky pork roasted venetian-leaf knots. I have a deep "venetian-leaf knot" complex; each venetian-leaf knot is like a mother-daughter connecting heart! Tightly permeate the mother's love through the whole time~ The same ingredients, the same taste, and the same touch have deepened my brain cells’ impression of them time and time again, even if I saw familiar dishes elsewhere and smelled the taste of deja vu after a long time. The first image that emerged in it-it was a touch that made people hold their mouths full of tears! Let me remember these happiness; it is still the happiness that belongs to my mother and me! "

Ingredients

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot

1. Prepare 500 grams of fresh pork belly.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

2. Wash the pork belly with clean water; cut off the fatty pork between the fat and lean pork; then cut the pork belly into equal-sized pieces [fat pork will not be wasted]

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

3. Wash the whole dried red pepper, fragrant fruit, star anise, etc. and set aside.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

4. Put the iron pot on the induction cooker [the pork belly cooked in the iron pot is more fragrant than the pork belly cooked in the stainless steel pot]; put in the fat soaked meat and refine it into oil on medium heat; remove the oil residue and discard [some steps are not shot; Too cumbersome] Keep lard for later use. In fact, lard can regulate the human body. Don't put on the head of lard, who has all the sins of getting fat, eat vegetable oil and animal oil together, but you won't get fat. Put the right amount of peanut oil in the pan to heat up, then put the whole dried red chili and spices in the hot oil and sauté the fried lard into the sauteing seasoning, and then add the pork belly.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

5. Use medium heat to sauté the incense into a beautiful browned yellow, turn off the heat when you see the color is good; this is based on experience [but my mother’s experience is quite rich, there will be no mistakes] To cook the pork belly, you need to bring its own moisture Boil dry; if the water reaches the limit, it will be very tiring for everyone; you don’t need to add any ingredients to the perfect pork belly, and it tastes delicious when you eat it empty; pour the right amount of cooking wine on the pork belly.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

6. Add 1 spoon of light soy sauce.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

7. It is very fresh and fresh.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

8. Put in soy sauce.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

9. Put a piece of rock sugar in the process of cooking, the trick to burn pork belly, remember to put rock sugar (but when mom is cooking this dish, the rock sugar is put in when the pork belly and venetian leaves are joined together, it tastes so special!) Not far away, the delicious pork belly has been cooked successfully; add 1 tablespoon of salt. Use a kettle to add water; the pork belly is underneath; the high heat collects the soup.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

10. Rinse the louver knot with boiling water several times to wash away the purine on it; the purine has clear water. Soy products contain purines, patients with gout and hyperlipidemia should use it with caution. Drain the louver knot and set aside.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

11. Put in the washed venetian knots and stir-fry with a spatula for a while, then add water again; the pork belly and venetian knots are gone (if you want to cook the food quickly, you can put the semi-finished pork belly and venetian knots in the pressure cooker).

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

12. Add 2 tablespoons of salt to the pork belly and louver knots.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

13. Add 2 scoops of dark soy sauce.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

14. 1 scoop is extremely fresh.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

15. 1 rock candy

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

16. Pour an appropriate amount of pure water to cover the venetian knot. During the burning of the venetian knot, add the dark soy sauce twice. The first time is colored and the second time is delicious. [It is best to use the water that has precipitated after boiling to cook or make soup, to avoid stones caused by tap water] After all the ingredients are put in, find out. Put the braised pork belly in braised venetian leaves for a longer time; cook more at a time; the flavor will penetrate and it will be delicious. [It's best to make it early in the morning and eat it at noon, leaving it for a few hours before it's moderate] When it's waiting time, it can be completely cooked after 30 minutes.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

17. Add pepper at the end.

Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot recipe

Tips:

The venetian knot must be put in oil and water to have a tender and tender taste; if there is no oil and water; dry and dry is not delicious. If pregnant women want to eat this dish; for health, do not add spices, they are equally delicious. These hot condiments are easy to consume intestines. Water causes constipation to increase the abdominal pressure of pregnant women, oppresses the fetus and causes premature delivery and fetal movement. The pork belly must be flavored; the fat and lean parts must be completely burned out of the water and the venetian leaves should be burned in the process of burning. , The first time to color; the second time to taste the trick of roasting pork belly, remember to put rock sugar, you can color the pork belly brightly.
(But when my mother cooked this dish, the rock sugar was put in when the pork belly and the venetian leaves were joined together. The taste is so special!)
The amount of soy sauce depends on the amount of ingredients. The ingredients are not too much. Don’t put soy sauce like I did, because the color will turn black. Don’t put the ingredients according to the amount I made. I have to adapt to local conditions. I have too much ingredients, and halve it. The amount is placed according to half of the condiment, so that it is more accurate

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