Xisha Meat
1.
The first step is to make red bean paste, add twice the amount of water to dry red beans and cook the porridge in a rice cooker until soft. The ratio of beans to water is 1:2
2.
Put the cooked beans into the wall-breaking machine, and use the sauce stall to beat them into a delicate bean paste
3.
Pour the blended bean paste into the bread machine and fry for about 20 minutes with the dry-frying function. When the water evaporates, add a small spoonful of lard
4.
Continue to fry for about 10 minutes, add brown sugar
5.
Stir fry the bean paste all the time, and the shovel won’t stand up, or the bean paste does not stick to the shovel anymore.
6.
Put the glutinous rice and rice into the rice cooker, because the glutinous rice is too sticky, you need to add a little rice
7.
Add appropriate amount of water and steam it into rice for later use
8.
Prepare boiled meat ingredients: 3 star anise, 30 peppercorns, 5 slices of ginger, 2 segments of cinnamon, 4 dried chilies. The soaked chili I use is low in spiciness, it is fragrant and not spicy. It is not recommended to use too spicy chili here
9.
Cut pork belly into cubes and blanch water to remove blood foam
10.
Put the water in the casserole, add the blanched pork belly, add the cooking ingredients, cook for 30-40 minutes, and cook the meat
11.
Take out the cooked meat, pierce many holes with a toothpick on one side of the meat slice, then press a plate on it, and press the heavy object on the plate, so that the excess fat can be squeezed out, which is also conducive to shape and good slices.
12.
This is meat that has been pressed for an hour, and a lot of fat can be seen. After boiling and this treatment, the effect of partial degreasing is achieved
13.
Cut the meat into razor blades, don’t cut one side of the meat slices
14.
Then add the bean paste filling. Adjust as much as you like. I like red bean paste and I have a lot of it
15.
Put the meat with the red bean paste in the bowl with the meat slices facing up
16.
Fill the surrounding gaps with steamed glutinous rice, and finally cover the top with glutinous rice
17.
Add boiling water to the steamer and steam it in the basket. Steam on high heat for 20 minutes and then switch to medium and low heat for 3-4 hours. Only by steaming for a long time, the ingredients can be integrated and the meat will be soft and rotten. Pressure cooker is not recommended, the taste is really different
18.
The steamed Xisha meat is inverted into the plate, and you can also sprinkle a little sugar, raisins, orange shreds and other decorations on it. Decorate things as you like
19.
Finished picture
20.
Finished picture
Tips:
This dish needs to be steamed for a long time, don’t be afraid of time-consuming and switch to a pressure cooker!
