Red Meat in Snow
by Magic babble
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The pork belly is a bit more fatty. Xuelihong is the kind pickled in autumn in the Northeast. It is very salty. Soak the Xuelihong in clear water for 10 minutes and wash it off.
2. Pork belly blanched to wash away the foam
3. Change the water in the pot, add the cleaned pork belly, add green onion, sliced ginger, aniseed, boil on high heat, simmer for 20 minutes, and reserve the broth for later use.
4. Cook the meat while it's hot and put it on the soy sauce
5. Deep-fried, deep-fried, the skin is easy to fat, pay attention to safety
6. Washed snow red, chopped finely
7. Scallion, ginger, dried chili, stir-fry, add dark soy sauce, monosodium glutamate, thirteen spices, a little sugar, pour in a proper amount of boiled meat and simmer for a while, this potherb is very pickled Salty, don’t add salt, don’t need too much soup
8. Slice the fried pork belly as thin as possible, my knife skills are too rough
9. Add a little dark soy sauce to the cut meat slices, and a little light soy sauce for color and flavor
10. Put the skin down neatly in the bowl
11. Pour the stewed snow red on top of the meat
12. Cover and steam, turn to low heat and steam for 30 minutes
13. After steaming, pour out the soup, then pour it on the plate, the soup thickens and pours on the meat
