Su Made Meat

Name: Su Made Meat
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 1 bowl Oily tofu; Several pieces Chinese cabbage; 3 pcs star anise; A few Tsaoko; 3 slices Bay leaf; 1 piece Cinnamon; A few Bai Kou; 3g salt; 1 pinch clove; 1/2 root Green onions; 1 piece ginger; Some Soy sauce; Some Hot water

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Su made meat is a famous dish in the Qing Dynasty. It is simple in preparation but exquisite in seasoning. The combination of a variety of Chinese medicines and spices has the effect of "appetizing and invigorating the spleen". The soup is fresh and thick, the meat is crispy, and it is served with wine or eaten with sesame seed fire, which has a special flavor. The best pork belly is used to make this meat, which is divided into three processes: marinating, stewing, and boiling. Use a variety of Chinese herbs to stir-fry and marinate raw meat to taste; then use more than ten kinds of Chinese herbs to boil the soup and stew; use cabbage and oil tofu as a base, and slice the pork belly and simmer for 15 minutes.
After watching the show "I'm a Chef in the Palace" performed by "five elder brothers" Su Youpeng, I can't help but sigh that Youpeng, who has been chasing after childhood, is actually a "frozen age male god". I don't know if it is because of his beauty or his acting. What secret recipe did I get after the costume play? I haven't seen the old for so many years. In this episode, he and Master Hou Shengyong, the inheritor of the seventh generation of intangible cultural heritage Su-made meat, brought this piece of Su-made meat, which is even more mouth-watering, and I can't help but reproduce it. There are not so many spices and spices at home, so I streamlined it; now it's midsummer, I changed the simmering 15-minute slow stewing to the steamer for 25 minutes, so that the room doesn’t feel too hot.
Learn to make this dish of Su-made meat, and treat Hakka banquets with special face. Appetizing and invigorating the spleen, it can be eaten all year round. The plate is like a flower, and the food is satisfied, and it also makes us beautiful like a flower. Quickly, do it with me! "

Su Made Meat

1. A strip of pork belly, can be used whole or cut into small pieces; shave the fur on the skin and clean it;

2. Put the marinated meat into the pot and roast it on a low fire to give off a fragrance;

3. Put the cold marinated meat into the cooking machine and break it into pieces;

4. Put the pork belly and the marinating ingredients in a plastic bag, tighten the bag tightly, let the marinade ingredients cover the meat; put in the refrigerator overnight, if it is done during the day, marinate for at least 8 hours;

5. Put the marinated meat into a pot of cold water and boil. It doesn't matter if there is some marinated meat on it, it will be more delicious. If it is not pleasing to the eye, you can also scrape it with a knife and boil it in the pot;

6. When blanching the meat, put the stew material into the stew pot, because the broth of the stew will be used, so do not have too much salt;

7. Pour appropriate amount of water into the stew pot. After boiling, put the blanched meat into the soup. Cover the lid and simmer for about 1 hour. Chopsticks can easily penetrate the thick meat. Turn off the heat and soak the meat in the soup. Take it out when it's warm;

8. When stewing the meat, prepare the bottom of the dish: cut the cabbage with leaves and help cut into large pieces, tear the oiled tofu into small mouths, prepare a wide-mouthed deep bowl, put the cabbage and oiled tofu flowers together in the bowl;

9. Slice cold to warm meat, cut into 2 or 3 mm thick slices if the knife is good, and cut thicker if the knife is worse, try to be even;

10. Sift the stewed gravy to remove the residue, pour the broth into the tofu with cabbage oil, and spread the pork belly slices on the surface;

11. Put the meat bowl into the steamer at 100 degrees for 25 minutes; if you use an ordinary steamer, the time can be shortened by 5 minutes, and the broth can be reduced because the steam in the steamer will flow into the bowl and steam This phenomenon does not exist in the box;

12. After being steamed, it is the legendary "Su made meat", which is fat but not greasy, thin but not firewood, melts in the mouth, soft and glutinous and fragrant.

Tips:
1. Qianlong’s favorite Suzao meat marinade is: 1 packet of salt, star anise, cinnamon, bay leaves, cloves, pepper, cumin; stew spices: 50 grams of licorice, 30 grams of cloves, 50 grams of cinnamon, meat 50 grams of fruit, 30 grams of wide peel, 50 grams of cinnamon, 50 grams of Guan Gui, 50 grams of Amomum, 50 pieces of ko kernels, powdered and packed into spice packs, 60 grams per pack;
2. In the formula, the four seasons of spring, summer, autumn and winter are formulated with cloves, cinnamon, amomum, licorice, cardamom, broad bark and other traditional Chinese medicines and spices. According to the season, such as cinnamon, cinnamon and other hot agents are used in winter and summer. less.