Secret Braised Pork-roujiamo Partner

Name: Secret Braised Pork-roujiamo Partner
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 4 Aniseed; 5g pepper; 3 slices Bay leaf; 3 pcs Shanxi; 3 pcs chili; 1 piece Tsaoko; Some shallot; 20ml Cooking Wine; 30ml Soy sauce; 30ml Rose fermented bean curd juice; 20g crystal sugar; Some salt; Some ginger

by Red Bean Kitchen

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

A few days ago, my child wanted to eat Rou Jia Mo. He said that the one bought outside was too expensive for 4.5 yuan, and the food was not addictive, and it was not as delicious as my mother's!
O(∩_∩)O ha! A top hat is buttoned up, a bit dizzy~~ But it is a sense of accomplishment!
Roujiamo is actually a wonderful combination of two foods: preserved meat and Baijimo.
Combining one body and complementing each other will bring out all kinds of flavors to the utmost, and the steamed meat crispy and crispy aftertaste is endless.
Moreover, it has a reputation as a Chinese-style burger, which is well-known at home and abroad, and is deeply loved by people.
I always feel that Roujiamo is the most fragrant with stewed meat. The stewed meat is ruddy in color, fragrant, and the meat is soft and not rotten. It melts in the mouth and is definitely the perfect partner for Roujiamo.
It is said that the real bacon meat has its own secret recipe, with more than 30 kinds of seasonings, and it will be made from aged marinade.
I can't do it at home. In fact, as long as the main seasoning can be put in, it is possible to make delicious and mellow braised pork.
After making it a few times, I found that the braised pork with rose fermented bean curd juice tastes the best, so it is now my specialty. "

Secret Braised Pork-roujiamo Partner

1. Prepare all the ingredients.

Secret Braised Pork-roujiamo Partner recipe

2. Add the right amount of water to the casserole, then add the seasonings to a boil over high heat.

3. Join the soy sauce.

4. Add light soy sauce.

5. Add cooking wine.

6. Add rose fermented bean curd juice.

7. Add rock sugar marinade and cook for 10 minutes to create a flavor.

8. Wash pork belly and cut into large pieces.

9. Boil the water in a pot, add the pork belly and cook for 3 minutes to remove.

10. Add a little oil to the pan and fry the pork belly.

11. Fry the pork belly until the oil is slightly browned, and remove it. Don't use the oil.

12. Put the pork belly in the marinade and bring to a boil over high heat, cover with a low heat and simmer for 1-2 hours.

13. Season the meat with a little salt until the meat is crisp.

Tips:
Braised pork is best made with pork belly. The meat is fat but not greasy, soft and crispy in the mouth, and tastes best when paired with white bun.

Add some rose fermented bean curd juice to the braised pork to make the braised pork ruddy in color and taste more mellow.

Blanch the pork belly, then fry it until oily, so that the stewed pork is fat and not greasy, and tastes better and healthier.

It is best to stew the stewed pork with a small fire in a casserole pot, which can achieve the effect of having the meat intact but it has been crispy.