【tianjin】striped Pork

Name: 【tianjin】striped Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g Pork belly with skin; 3 tablespoons Sweet noodle sauce; piece ginger; 1 stage Green onions; 3 pcs star anise; 10 capsules pepper; 4 tbsp Cooking Wine; 1/2 tablespoon salt; 3 tablespoons Soy sauce; 11 pieces (sugar is also available, about 2 tablespoons) crystal sugar; 2 tbsp Vegetable oil

by Baoma's little chef.

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

This dish, but my family’s delicious food for decades, it’s my father-in-law’s specialty, it’s done for decades, and it’s a must-have for the Spring Festival every year. There are several bowls as soon as I cook it, except for my family’s New Year’s Eve dinner. They are all eaten and taken together. The most delicious piece of meat during the Spring Festival is slivered meat. It is eaten at several restaurants. This meat is completely different from the practice of pickled pork with pickled vegetables and konjac. It restores the original taste of the meat. Very, very fragrant, but not greasy at all. Although the old man is no longer there, this dish has been passed on to her husband, and the taste is the same as before. It is a heirloom dish that has not changed for many years in my family. Let everyone share the deliciousness. Today Bao Ma will share this heirloom dish with her passionate delicacy. My friends, I wish you all a happy new year, happiness and health! "

【tianjin】striped Pork

1. Divide the meat into two, so it's easy to handle

2. Put the meat into a pot with cold water, add 2 tablespoons of cooking wine and 4 slices of ginger to a boil, cook for 30 minutes

3. Remove, control the water, dry until the meat is not visible, so that the next step will reduce the external splashing

4. Add 2 tablespoons of vegetable oil to the pot, and fry the meat on a low heat until the skin becomes hard and golden (when frying, be sure to cover it with a lid for more than half, don’t splash it)

5. Put the fried meat on the plate and let it dry until it’s not hot, and cut it into chopstick-thick slices

6. Spread the sweet noodle sauce in a large bowl, and place the cut slices skin down in the bowl

7. Prepare the seasoning to add to the bowl

8. Cut scallion into sections, slice ginger, place on a large bowl, add soy sauce, salt, cooking wine, pepper, star anise, rock sugar

9. Put water in the steamer, put the meat on the drawer, cover and boil on high heat, steam for 1 hour, prepare a deep plate larger than the bowl, buckle upside down on top and serve.

10. Finished picture!

11. Finished picture!

Tips:
1 You can make two more bowls of this slivered meat at a time, store it in the refrigerator, and steam it completely when you eat it, which is very convenient
2 The oil is steamed out during the meat making process, the fragrance is not greasy and it is very delicious
3 This dish should be slightly salty, the so-called salty taste is the reason, slightly salty is not greasy