Stewed Meat

Name: Stewed Meat
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly with skin; Some shallot; Some ginger; 1 piece seasoning bag; 30g Sweet noodle sauce; 10g Soy sauce; Some Sugar; Some Chicken Essence

by Mei is still

4.8 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

The meat is the name of the dish. This dish seems to be available in Xuzhou and Jinan.
In Jinan’s meat, there are basically no side dishes in the dishes, which are solid pieces of meat.
Xuzhou’s bazi meat usually includes vegetables, kelp, vegetarian chicken, day lily, sausage, dried flower, tofu skin, fried eggs, larger pork meatballs, etc. But whether it is Jinan or Xuzhou’s bazi meat , The unchanging thing is that it has to be compatible with rice, so that it can taste the hearty and hearty delicacy. "

Ingredients

Stewed Meat

1. Pork belly with skin.

2. Scallions, ginger, seasoning package.

3. Slice the pork belly, the size and thickness are according to personal preference, but the thickness should not exceed 2.5 cm.

4. Use 30 grams of sweet noodle sauce, 10 grams of soy sauce, 50 grams of light soy sauce, sugar, and chicken essence to make a sauce. The cut pork belly should be marinated in the sauce for no less than 2 hours and no more than 24 hours.

5. Remove the marinated meat slices from the sauce, put them on a clean plate and dry them in a cool place. Don't throw away the sauce of the marinated slices of meat, and use them when you put them away.

6. Put the marinated pork belly in a casserole, put a layer of green onion, ginger slices in the middle of the meat, and then put a layer of meat, pour the remaining sauce of the marinated pork slices into the pot, and add a little water.

7. Finally put in the seasoning packet.

8. Cover the lid, turn the heat to a low heat after the high heat is boiled, then use two pieces of paper to moisten the lid and seal it in the gap of the lid, and simmer for about an hour.

Tips:
1. The sauce can be adjusted according to personal taste, and the proportion of sweet noodle sauce, dark soy sauce, light soy sauce, sugar, and chicken essence. If you like sweetness, you can increase the proportion of white sugar.

2. The amount of sauce is quantified according to the number of pieces of meat. Generally, it is appropriate that the sauce can evenly spread over the pieces of meat.