Thousand-knot (louver Knot) Roast Pork-detailed Steps

Thousand-knot (louver Knot) Roast Pork-detailed Steps

1. Prepare tea and boil the meat with tea water to better break down fat, degrease the meat, and make the meat easier to stew. The best way is to wrap the tea leaves in a gauze pot and simmer them together. Without gauze, just brew the tea over and over again like me, and collect the tea. Black tea can be used without Pu'er tea, but green tea is not suitable. It's okay if you don't let it go.

2. Prepare materials as shown

3. Wash the pork belly and cut into cubes of appropriate size, any size, according to the way you like. The big pieces will cook for a long time, and the small pieces will take a little shorter time.

4. Put cold water in the pot, add two slices of ginger and a little green onion, add the cut meat

5. Simmer for 2-3 minutes after the water is boiled

6. Prepare a bowl and put it on a piece of kitchen paper towels, fish out the meat and put it on top. Absorb the moisture on the surface to prevent the oil from splashing when stir-frying later.

7. Add a little oil to the pot

8. Add meat and stir fry, just medium to small heat

9. Fry the skin first, medium and small fire

10. Then use a spatula to stir-fry the meat continuously until the oil is golden and golden on all sides, remove it for later use.

11. Leave the bottom oil in the pot and turn on a low heat

12. Add rock sugar in the same proportion as the oil. White sugar does not have rock sugar, but the color of rock sugar is better.

13. The rock candy will become crisp when heated, so crush them with a spatula.

14. Stir-fry continuously after mashing. When the rock candy is broken, you can turn up the heat a little bit

15. After all the rock sugar has melted, add about one-third of a small bowl of hot water, and then stir quickly to prevent oil from splashing.

16. Continue to boil the sugar color, stirring constantly to prevent the pot from sticking.

17. Almost boil the color on the picture and start preparing for the meat, because the color of the sugar changes very quickly in the later stage, and it will burn if you are not careful, so the color must be prepared quickly.

18. Almost to this color, stir the spatula with one hand and prepare the meat with the other.

19. Put the meat in, stir fry on medium and low heat, so that the meat is coated with syrup on all sides

20. Add tea, if not enough, add some cold water.

21. Add green onion, ginger and other spices

22. A spoonful of soy sauce, don't add salt too early, the meat will not be simmered. Then turn on high heat to boil and turn off low heat to simmer.

23. This is the venetian knot I prepared. Foreign venetian knots need water and are made of beancurd skin, not the thousand pieces I want.

24. After the meat is simmered for about half an hour, add the louver knot and continue to simmer. The braised meat cannot be added with water at will, so the amount of water must be given at once. The two are based on the amount of meat and the evaporation of water vapor caused by your stove The amount is also a comprehensive consideration of the stewing time. The amount of water I added this time is about three or four times that of the meat, which is enough to simmer for an hour and a half.

25. After the venetian leaves are set in, continue to simmer for 40 to 50 minutes, and then you can turn on high heat to prepare the juice.

26. If you like bibimbap with a lot of marinade, you don't have to collect it dry like I did.

27. It is recommended to steam for 30 to 40 minutes if you can't finish the second re-cooking. It will become very dry if you put it in the microwave.