1. Ingredients: Pork belly with skin: 1000g, clean the pork belly and cut into 12cm cubes, soak in cold water for at least half an hour.
2. Stew ingredients: clove, angelica, cardamom, licorice, yamana, ginger, bay leaf, cinnamon, star anise, clove, cumin, amomum, pepper: pinch each, if you don’t prepare so many of the above ingredients, at least There are star anise, bay leaves, cinnamon, pepper.
3. Stew ingredients: green onion: 1 root, ginger: 1 piece, rock sugar: 1 pin, salt: 10 grams, cooking wine: 60ml, soy sauce: 80ml, noodle sauce: 2 spoons, fermented bean curd: 1 piece. Shiitake mushrooms: 6
4. Blanch the soaked pork belly. When the water is blanched, let the pot cool under the water, and when the color of the meat turns white, remove it. Rinse the blood sticking to the meat with warm water and control the moisture for later use.
5. Spread the pork skin evenly with soy sauce, and fry the pork skin in a frying pan. Don't make the fire too big, pay attention to safety, and prevent oil splashing.
6. Fried sugar color. Pour oil and rock sugar into the pot and fry on medium to small heat. As the temperature rises, the rock sugar slowly melts. Using rock sugar to fry the color of sugar is the trick to the brilliant red color of the finished product.
7. Stir constantly with a shovel, you will find that the color of the sugar color gradually changes from white to brown at the beginning. Continue to stir, and there will be small bubbles appearing, at this time it is very close to what it needs to be, don't be distracted. When the sugar is brownish-red and large bubbles appear, turn off the heat. Pour the fried sugar on the meat.
8. Add all the spices (put the spices in the filter box, if you don't have the filter box, you can wrap it with gauze), green onions, ginger, soy sauce, cooking wine and warm water. The amount of water is just flush with the meat. Soy sauce can be light soy sauce or braised soy sauce. Try not to use soy sauce. Adding soy sauce will make the finished product too dark in color. After adding soy sauce, just look at the color of the soup slightly darker than the color of the finished product you want. The cooking wine has the effect of removing fishy and increasing freshness, so you can put more.
9. Use a pressure cooker to save time. After SAIC, press for 20 minutes to mature. After maturation, add salt to the soup. If you are not in a hurry, let the meat marinate in the soup for half a day before removing it. This is the key to good taste.
10. Put the stewed pork cubes in the refrigerator for a while and take out the slices. In this way, slicing will be more convenient.
11. Take a large bowl with the skin down and place the bowl evenly. Squeeze the sides of the bowl with green onion, sliced ginger, and shiitake mushrooms. Grind a piece of fermented bean curd in advance, add sweet noodle sauce, sugar and stir evenly, pour it evenly on top of the meat, steam it in a steamer and steam for 40 minutes.
12. Control the soup that oozes out of the square meat for later use, and use this soup to make a thick soup later. Put a plate upside down on the meat bowl. Press the bowl with your hands and turn it over. Remove the bowl. The meat has been neatly buckled in the plate.
13. Make gorgon juice. Pour the soup into the pot and add the right amount of sugar. After the soup is boiled, pour in water and starch to thicken it. Pour in a little sesame oil and turn off the heat. Pour the gorgon juice on the plated meat, and you're done.
14.
It's so delicious~ I was tortured when taking pictures, it was so fragrant. I can persist in taking so many photos, and I express my admiration for myself! The house is full of fragrance, keep the smoked house, no, the stomach expresses objection.
The entrance is soft and waxy, one bite down, the mouth is full of fragrance. I still have a lot of beautiful words to describe this buckle meat, but I can’t say it anymore, you know, I’m going to enjoy it...
Tips:1. The size and number of meat pieces determine the stewing time, please adjust according to the specific situation.
2. Soaking pork belly in cold water can make the blood in the meat ooze out, and achieve the purpose of removing fishy.
3. When blanching meat, use a pot under cold water.
4. The color of the sugar fried with rock sugar is more reddish and attractive than white granulated sugar.
5. Add salt when marinating to prevent premature addition of salt to solidify the protein and cause the meat to become chaotic. If you don't have time to wait for the marinade, you can add salt after the meat has matured and reheat it. However, the instant taste is far less aromatic than the marinated taste, so you might as well try it.
