Three Simple Steps to Achieve Famous Chinese Snacks——jinan Baozi Meat

Name: Three Simple Steps to Achieve Famous Chinese Snacks——jinan Baozi Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; Some shallot; Some ginger; Some star anise; Some Soy sauce

by Junliang mom

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Pozi meat is one of the famous Chinese snacks and a very characteristic snack in Jinan cuisine.
In Jinan, pork belly is cut into long strips of fat and thin pork, tied together with twine, boiled, and simmered in soy sauce until crisp.
The meat is cooked with soy sauce and no salt. The northern "bazi meat" without sugar is simmered in a tall crock with only star anise in soy sauce, and the heat is enough, sealed together, and the aroma is overflowing.
The excitement of the superior meat is that only the presence of fat can produce a good taste that is fat but not greasy. Although it is boiled in thick oil sauce, it is not salty and it is just right for the meal. When it is hot, the meat and juice are poured on the white rice, which is also very luscious. "

Ingredients

500g Pork Belly
Some Shallot
Some Ginger
Some Star Anise
Some Soy Sauce

Three Simple Steps to Achieve Famous Chinese Snacks——jinan Baozi Meat

1. Choose fat and thin three-layered pork belly.

Three Simple Steps to Achieve Famous Chinese Snacks——jinan Baozi Meat recipe

2. Boil water in a pot, add green onion, ginger and star anise.

3. Put the pork belly in the pot and blanch it with water.

4. Remove and wash off the blood foam.

5. Cut slices about 10 cm long and 0.5 cm thick.

6. Knot the shallots and flatten the bottom of the jar.

7. Add ginger slices.

8. Place the pork slices in the jar.

9. Pour in the soy sauce. (About one-third, too much will be salty)

10. Add rock sugar and star anise, pour in water (it can be level with the meat).

11. Bring to a boil, turn to low heat, and simmer slowly for about 2 hours.

12. When the heat is up, turn off the heat, take out the meat, and turn off the heat.

Tips:
1. The pork belly is blanched first to remove the blood foam, and then washed after blanching, also to wash away the foam and make it clean and refreshing.

2. Knot the shallots and place them at the bottom of the pot, so that the fragrant shall be immersed in the meat from the bottom up, but also to prevent the pot from sticking.

3. Because there is no salt, the amount of soy sauce is directly related to the salty taste of the meat. I personally think that about one-third of it is enough, and then pour in water that is equal to the meat.

4. It is best to use a straight casserole, if not, choose a casserole with good heat preservation performance!

5. Bring to a high heat, turn to a low heat and continue to simmer to make the meat crisp and turn off the heat.