#trust of Beauty#put The Meat

Name: #trust of Beauty#put The Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Pork belly; 1 teaspoon Soy sauce; 1 piece Stew package; 3 slices Bay leaf; 2 capsules crystal sugar; Some Green onion ginger; 1 tbsp Sweet noodle sauce; 3 slices Angelica dahurica; 60g Huadiao Wine; 2 capsules star anise

by Zerry's mother

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Baozi meat is a famous dish of the Han nationality in Jinan, Shandong, belonging to the Lu cuisine. The meat is not greasy and has more flavor and flavor. In Jinan, pork belly is cut into long strips of fat and lean pork, and simmered in soy sauce until crisp. The meat is cooked with soy sauce and no salt. Although it is boiled in thick oil sauce, it is not salty and it is just right for the meal.
For today’s meat, I refer to Master Qu Hao’s daily diet, marinate first and then stew. The cooked meat is not greasy and lean. It is hot and the meat and juice are poured on the white rice. That's a fragrant! "

#trust of Beauty#put The Meat

1. Main ingredients: pork belly, huadiao wine, sweet noodle sauce, light soy sauce, dark soy sauce, stewed meat bag and seasoning, etc.

2. Wash the pork belly and cut into large thick slices (about 1.2-1.5 cm)

3. Put the sliced pork belly into a container, add green onion, ginger, sweet noodle sauce, dark soy sauce, light soy sauce, and Huadiao wine

4. After adding the seasoning, pick it evenly and marinate for more than 2 hours (I marinated it one night in advance, and made it at noon the next day)

5. Knotted chives, sliced ginger and Angelica dahurica are put into the bottom of the casserole.

6. The marinated pork belly is placed in a casserole with the skin facing down, and the sauce of the marinated pork belly is poured into it.

7. Add the remaining seasonings (star anise, bay leaf, grass fruit, and stewed meat bag) and add a little water to slightly moisturize the pork belly, and not too much water.

8. Cover the casserole with a clean towel around the surroundings and stomata, set it to a high fire and bring it to a boil, then turn to a low heat and cook for about 1.5 hours

9. After about 1.5 hours of simmering, peeling off the sealed towel, all the fat in the pork belly was stewed out, the fat meat was soft and waxy but not greasy, and the lean meat was not firewood. Served with a large bowl of rice, fragrant!

Tips:
Knot the shallots and place them on the bottom of the pot. This will not only make the scallions soak into the meat from bottom to top, but also prevent the hot pot from boiling. Turn to a low heat and continue to simmer until the time is sufficient. The meat is naturally crispy and delicious. ,Fat and not greasy.