Name: Wealth and Silky Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 400g Duck intestines; Some Flour; Some oil; Some salt; 20g crystal sugar; 2 spoons Soy sauce; 2 each Star anise cinnamon bay leaf; 6 Dried red chili; 2 shallot

Wealth and Silky Pork

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

New Year’s Eve dinner, rich and rich with silky meat! The chef’s specialty is really amazing! It's just a matter of seconds when it's on the table!

Friends say that Meimei has dual hands that turn decay into magical hands. No matter what kind of ingredients are in my hands, they can become delicious, delicious, and delicious. In fact, my friends are all ridiculous! As a non-professional food lover, the reason why he can make so many foods is only because he uses more snacks than others!

Since she started to play food, Meimei has really only delicacies in her eyes. People can’t do without eating, so delicacies are found everywhere. You can go for a walk in the evening or visit relatives and friends on weekends. There are countless ideas.
Today’s "Rich and Rich Wrapped Meat" is learned from a chef. A friend opened a restaurant, the business is very hot, and the chef’s craftsmanship is good. When the "meat" came up, it attracted unanimous praise from everyone. They all said it was too delicious. Even the beauties who clamored to lose weight every day and dare not eat rice could not hold back. It's on CD!

"You must learn when you encounter delicious food"! Since playing food, Meimei's face has also become very thick. In fact, many chefs also like to share the preparation of dishes with the guests. Anyway, Meimei will not go home empty-handed every time.
The Spring Festival is here, you can cook this dish for your family. In fact, this seemingly complicated dish is quite simple to cook. The method is similar to the braised pork we make on weekdays, except that the meat has been sorted out a bit before. Under the shape, the taste is better than braised pork, really fat but not greasy, especially fragrant! My son, who never eats fat, ate 3 yuan in one go!

New Year! The first new year’s dish must learn it! Many blessings and more expensive, a delicious bite! Spike the braised pork!

Wealth and Silky Pork

1. After buying the duck intestines, clean them first. The purchased duck intestines are cut open, put in clean water, and rubbed for a while.

2. Pour out the water, add flour, and knead repeatedly. The dust on the surface of the duck intestines will be absorbed by the flour, and knead repeatedly two to three times.

3. Finally, add salt and knead it twice. After this treatment, the surface of the duck intestines is obviously refreshed and the duck intestines are cleaned.

4. Put the cleaned duck intestines into cold water and blanch it.

5. The scalded duck intestines are rinsed with clean water, and then the grease on the inner wall is scraped off with a knife. In this way, the duck intestines are completely processed.

6. The pork belly is self-made into slices and rolled up from bottom to top.

7. Start with one end of the duck intestine pork belly, roll up the pork belly roll tightly, and press the ends of both ends under the adjacent duck intestines.

8. Everything is done, then we can start burning.

9. Fry the sugar color first, put oil in the pan, heat it, turn to low heat, pour the rock sugar into the pan, don't stir fry, slowly melt the rock sugar over low heat.

10. After the rock sugar is melted, continue heating until the sugar water turns slightly brown.

11. Pour the tied pork belly duck intestines into the pot and stir fry until evenly colored.

12. Pour star anise, cinnamon, and bay leaves into the pot.

13. Then add dried red pepper and green onion knot.

14. Pour a large bowl of water, cover the pot, and cook for about 20 minutes until the soup is slightly dry.

15. Pick out all the star anise, cinnamon and dried chilies, and you can eat it while it is hot. It is soft and glutinous with a slight chewiness, which is a hundred times better than braised pork!

Tips:
Although this dish is braised in brown sauce, it is very easy to make. It is done in one pan from start to finish. There is no need to fry this one and the other one afterwards. The meat is poured out and poured back. It is especially suitable for home cooking.
There is no salt in this recipe, so the saltiness of light soy sauce is enough for me. Different brands of soy sauce, various light soy sauces and dark soy sauces, have different color shades and saltiness. Please try it while you are cooking. If you feel that it is not salty enough, you can add salt.
As long as the stew is long enough, the meat is naturally fat but not greasy, plump and delicious. Wrap the pork belly tightly with duck intestines. The fatty meat is not greasy, and the lean meat is not firewood. It is much better than pork belly.