Moss Small Square Grilled

Name: Moss Small Square Grilled
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Pork belly; 5ml oil; 20g crystal sugar; 20ml Cooking Wine; 3 slices ginger; 3 pcs star anise; 30ml Soy sauce; 3 cloves Garlic slices; 10g Dried moss

by Xianger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Moss Roast is a traditional Zhejiang dish, with thick marinade, crispy meat, and delicate fragrance of moss. We call moss sticks here. We have never paired them with braised pork. We like to make moss sticks. Peanuts like the salty aroma. When moss is put into the oil pot, you need to control the oil temperature. First heat the oil and then turn off the oil. When the temperature drops to about 60 degrees, you can immerse the moss in the oil, let the remaining temperature of the oil saute the moss, otherwise all will turn yellow

Ingredients

500g Pork Belly
5ml Oil

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20g Crystal Sugar

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20ml Cooking Wine

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3 slices Ginger

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3 pcs Star Anise
30ml Soy Sauce

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3 cloves Garlic Slices
10g Dried Moss

Moss Small Square Grilled

1. Wash pork belly and prepare seaweed vegetables

2. First tear up the moss to remove the impurities inside

3. Boil the pork belly in a pot under cold water, then remove it and wash it

4. Cut the pork belly into pieces

5. Prepare seasonings (Ginger slices, star anise, rock sugar, garlic slices)

6. Heat the pan, in order to prevent sticking to the pan, pour a proper amount of oil into the pan and pour out, then fry the pork belly and add the star anise, ginger and garlic slices to fragrant.

7. Pour the cooking wine

8. Add light soy sauce and dark soy sauce and stir fry until the meat is covered with sauce

9. Add boiling water and rock sugar, cover with high heat and bring to low heat for half an hour

10. Then turn it on to thicken the juice and turn off the heat

11. Pour the oil in another pot, wait for the temperature of the oil to rise, then turn off the heat and return to about 60 degrees. Pour in the torn moss and stir until the color changes.

12. Put the meat in a basin and then add the moss. The braised pork with moss has a special flavor

Tips:
1. The moss must be shredded to remove the impurities inside, and the oil temperature should not be too high, otherwise all will become brown.
2. We don’t add salt to the foods that add light soy sauce and dark soy sauce.