Pierced Meat

Name: Pierced Meat
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; Some Zongye; Some Malian; Some shallot; Some ginger; 2 capsules star anise; Some Sugar; 5ml Braised Soy Sauce

by West Horse Gardenia

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Zha Rou is a traditional dish of the Han nationality in Shaoxing, Zhejiang. The color is red and shiny, the meat is crispy and tough, fat but not greasy, crisp but not broken. Wrap the pork belly with zong leaves and tie them tightly with malian. Put the sauce into the pot and cook and stew together until the meat is crispy and has a strong flavor.

The thick-flavored meat dumplings, accompanied by a bowl of rice, is called a fragrant, haha,,, it is another meal, the meat is crispy, the flavor is rich, and there is a hint of the fragrance of the dumplings, which is very delicious. If you want to make the pork fat but not greasy, it melts in your mouth, you must braise it for a long time, at least 2 hours. With the Supor quick cooker, 100kPa cooking pressure, you can eat delicious pork in just 8 minutes.

Ingredients

Pierced Meat

1. Prepare the raw materials used.

2. Boil the zong leaves and malian in water for 5 minutes.

3. Prepare scallion, ginger, star anise and add seasoning according to your own taste.

4. Cut the pork belly into long strips. It is about the same width as the zongye.

5. Soak the cut pork belly in clean water for 2 hours, changing the water midway. Bleeding foam.

6. Blanch the soaked pork belly and drain the water.

7. Minus the head and tail of the zong leaves, add the blanched pork belly.

8. Wrap the pork belly tightly with zong leaves.

9. Tie the wrapped pork belly with Malian.

10. Put all the tied meat in the pressure cooker.

11. Add scallion ginger and star anise.

12. Add cooking wine sugar and braised soy sauce.

13. Add in water, just not pierced the meat.

14. Close the lid of the pressure cooker.

15. Heat it on a gas stove, 8 minutes after SAIC.

16. After turning off the heat, wait for the steam in the pot to escape, open the lid and add salt, and continue heating until the soup is concentrated.