Roujiamo Meat
1.
A large piece of pork belly 750g, the meat is a bit lean, and then I added 3 pieces of fat. A total of 1000g of meat. In a pot of cold water, the amount of water is about 3 cm below the meat. Add 3 slices of ginger and 30g of cooking wine to the pot. Bring to a boil on high heat, skim off the foam, and cook until broken, about 20 minutes. If you want to make stewed meat that is not fishy, this step cannot be omitted!
2.
Put a cast iron pot on a stove, put half a pot of 1500g of water in the pot and heat it up. Figure 2 and Figure 3 are performed simultaneously.
3.
Put a wok on the other stove, add 30g of water and 35g of rock sugar to the pot, boil it on a low heat. Figure 2 and Figure 3 are performed simultaneously.
4.
Cook until the rock sugar turns yellow and fine bubbles appear. Pour the roasted color into a cast iron pan carefully. Note: Sugar color may collapse and splash when exposed to water, so be careful to prevent burns.
5.
Prepare the braised meat: 1 aniseed, 30 peppers, 3 or 4 bay leaves, 1 cinnamon, 1 dahurian, 1 grass fruit, 1 bean curd, 1 fragrant ginger, 1 slice of ginger, dried tangerine peel 1/5 piece, 10 cloves. Put all the braised meat seasoning into a cast iron pot. If you find it troublesome, you can use the ready-made braised pork bun.
6.
In order to reduce the marinating time, I cut the cooked pork belly into 2x2 cm cubes. Put it in a cast iron pot.
7.
Chop 4 pieces of green onion, 3 slices of ginger, and 2 pieces of garlic. Press with a knife. Put the above ingredients into a cast iron pot, add 30g cooking wine, 15g soy sauce, and 10g rock sugar.
8.
Bring to a boil, add the amount of water to a punch that exceeds the meat, then heat 1500g of water, and simmer for 1.5 or 2 hours. Don't stew the soup too dry, leave plenty of broth to marinate the meat. Add salt in the last half an hour, taste the flavor of the soup, and adjust the amount of salt appropriately. I added 12g of salt.
9.
The flesh is bright red and not greasy. I will separate the soup, prepare it to cool, and skim off the lard. Put the broth into the pot of braised pork and soak overnight.
10.
Chop an appropriate amount of meat and pour a spoonful of broth on top. Finely chop the onion, mix the two evenly, and sandwich it in the cake.
11.
The delicious Rou Jia Mo is ready.
Tips:
The finished sugar color should be poured into hot water, and be careful when pouring to prevent splashing and injury.
