Tiger Skin Meat

Name: Tiger Skin Meat
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g Pork belly; 150g Pickled vegetables; 10g Soy sauce; 300ml Cooking oil; 15g Chives; 10g ginger; 50ml Rice wine; 5g parsley; 2 capsules star anise; 2 pieces Fermented bean curd (red); 10g Sugar; 3g Thirteen incense

by Sweet talk

4.7 (1)

Favorite

14

Difficulty

Easy

Time

2h

Serving

5

Buckle meat? It is a delicacy in which the meat is steamed or stewed until it is fully cooked, and then poured over a bowl. The color of soy sauce is bright red, the soup is thick and delicious, the meat is neatly raised, it smells rich and mellow, and the food is fat but not greasy. It is an essential meat dish when you entertain guests and make banquets.

Tiger Skin Meat

1. Clean the pork belly, put the pork belly, ginger, green onion, a little rice wine, and water into the pot, cook until the pork is broken

2. Pick up and drain the water, use a toothpick to insert holes in the skin, smear the skin with soy sauce, and dry it for later use

3. Put oil in the pot, put one side of the skin into the pot after the oil is hot, and deep fry until the skin turns brown and small bubbles, turn over and fry a little

4. After cooling, cut into thin pieces

5. Put the skin down, put it in a bowl, put star anise, coriander, and ginger on the surface

6. Take the fermented bean curd out of the bowl and crush it with a spoon

7. Add rice wine, sugar, salt, thirteen spices and mix well

8. Pickled vegetables cleaned

9. Pour the sauce shown in Figure 7 into the meat bowl, then put the pickled vegetables on the noodles and steam them in the pressure cooker for 30 minutes.

10. After it's steamed, it can be reversed

Tips:
The pork belly must be three-layered meat with skin. The meat is firm and four-square-shaped. Use a toothpick to poke holes in the skin before deep-frying. This will remove the fat and will not taste greasy.