Step by Step 【pagoda Meat】

Name: Step by Step 【pagoda Meat】
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 150g Dried plum; 3s Shiitake Mushrooms; Some Rose fermented bean curd juice; Some Soy sauce; Some salt; Some Sugar

by Rulian meditation

4.7 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

I made this pagoda meat for New Year’s Eve dinner, and it was also a temporary idea. I had been preparing to cook the pork with pickled cabbage until I cut it. I decided to challenge this. To be honest, it’s the first time I made it, so I was not sure about it, so the finished product is not. I'm very satisfied, the knife is not good, and the shape is not satisfied. I didn't know until Baidu before posting today that there are molds for making pagoda meat.
I first met the pagoda meat in "Top Chef". After a few years, the production process of the contestants was completely forgotten, but the final product is still fresh in my memory. A square piece of meat turns into a pagoda shape, which is amazing. At that time, I wanted to try it if I had a chance.
I have some experience in this trial. Before cutting, it’s better to freeze the meat for a while. It should be easier to cut and cut into a square shape. After loading the dried plums, it is best to fix the upper and lower sides with toothpicks. I only fixed the bottom. At the junction, it is a bit deformed after steaming. "

Ingredients

Step by Step 【pagoda Meat】

1. Wash the pork belly and add sliced ginger and green onions to the pot and blanch it in water.

2. After the water is boiled, skim off the foam, cook until it can be moved with chopsticks, and then remove it.

3. Spread a layer of dark soy sauce and brown sugar while it is still hot.

4. After it has cooled slightly, put two spoons of oil in the pan, with the pork belly skin facing down, put it in the pan and fry it until the skin is bubbling and dark, and then take it out (this action is very dangerous, I put the meat with one hand and covered the lid, so I can’t take pictures. ).

5. The dried plums are soaked softly.

6. Put it in the pot and cook for about half an hour. If it is too big, drain and cut into smaller pieces.

7. Trim the meat off the corners and make it into a square.

8. Cut one piece by piece along the edge, without cutting each piece to the bend, and cut the second piece continuously until the cut is complete.

9. Let light soy sauce, dark soy sauce, rose fermented bean curd juice, salt and sugar marinate for 1 hour.

10. Pick up the frying pan, add minced ginger and garlic and stir fragrant.

11. Add shiitake mushrooms and fry until soft.

12. Stir fry with dried plums, adjust sugar, salt, light soy sauce, stir well and serve.

13. Put the meat on your hands and restore it to a pagoda shape, while stuffing dried vegetables with plums (stuff it tightly) inward.

14. Finally fix it with a toothpick and put it on the plate. Steam it in a pressure cooker.

15. Tear the broccoli florets, soak in salt water, add some salt and oil to the pot and bring to a boil. Blanch the broccoli for two minutes to drain.

16. Take out the steamed pagoda meat and pour the soup into the pan.

17. Broccoli surrounds.

18. Add proper amount of oyster sauce and water starch to the soup to thicken.

19. Pour on the pagoda meat.

Tips:
Before cutting it, it’s better to freeze the meat in the refrigerator for a while. It should be easier to cut and cut into a square shape. After loading the dried plums, it is best to fix the top and bottom with toothpicks. I only fixed the bottom junction, so it is a bit deformed after steaming. Up.