Pagoda Buckle Meat

by Tian Luo girl

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Although it is already summer, my appetite that is different from ordinary people makes me eat better than in winter (Yes, so I will be fatter in summer and heavier than wearing a thick coat in winter. I am in distress... ), I especially like to eat pork belly to the top, this is purely concave shape work, it is estimated that it can be used when showing it at home parties~
What else is needed, welcome to follow my WeChat account "Girl Tian Luo"! "

Ingredients

Pagoda Buckle Meat

1. Choosing pork belly with uniform fat and thin, square and square pieces

2. Put it in the pot and blanch it first, remove the boiling water and rinse off the froth

3. Prepare 25g each of green onion and ginger, cut into slices

4. Green onion and ginger pad underneath, and blanched pork belly on top

5. Pour in 250g rice wine

6. Add 150g of soy sauce, light soy sauce is fine

7. Finally add 50g sugar and simmer for 2 hours

8. Fish out the meat, first change the knife into a more regular and beautiful square

9. Then go around the outside circle without cutting, cut into a long strip

10. Put the cut meat back as it is, and put the skin down in a deeper bowl

11. Put the washed dried plums in the middle and top out the meat in the middle

12. Finally, steam it in the pot for half an hour, pour it out, and pour the steamed juice to thicken it.

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