Mom’s Taste—intoxicating Pork Belly Roasted Venetian Knot
1.
Prepare 500 grams of fresh pork belly.
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]
3.
Wash the whole dried red pepper, fragrant fruit, star anise, etc. and set aside.
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.
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.
6.
Add 1 spoon of light soy sauce.
7.
It is very fresh and fresh.
8.
Put in soy sauce.
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.
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.
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).
12.
Add 2 tablespoons of salt to the pork belly and louver knots.
13.
Add 2 scoops of dark soy sauce.
14.
1 scoop is extremely fresh.
15.
1 rock candy
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.
17.
Add pepper at the end.
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