#夏日生活打卡季#
Shutter knot roast meat YYDS, vomit blood Amway, whoever eats praises, the law of true fragrance
Roasted pork with 100 leaves, this dish is the treasure of our Chinese cuisine, not only delicious, but also far-reaching. Imagine that the meat is fragrant, the shutter knots are soft and glutinous, and the happiness in one bite is simply irresistible. Okay, without further ado, let's talk about this mouth-watering dish.
In other words, this is a home-cooked dish with a long history. Whenever I think of it, I think of sitting around the dinner table as a child, sharing this delicious food as a family. It's a taste of home, a warm feeling that makes you want to check it out.
Originating from the Jiangnan region of China, it is said to have been traced back to the Song Dynasty. At that time, in order to celebrate the harvest, every household would make this dish, which means that there will be a good harvest and a happy life in the coming year.
There is also an interesting legend about the roasted pork with a hundred leaf knots. Legend has it that a Jiangnan chef accidentally dropped the tofu skin into the pot when making braised pork, but he didn't expect the tofu skin to absorb the essence of the meat and become extremely delicious. Since then, the roasted pork has spread and has become a well-known dish.
Leaf knot, in fact, is a kind of tofu skin, which is rich in vegetable protein and a variety of trace elements, which has a good tonic effect on the body. The roast pork is made of pork belly, which is fat but not greasy, and the meat is fragrant.
As the name suggests, "yakiniku with shutter knots" is a dish made with knots and pork belly. The softness of the louver knots combined with the deliciousness of the pork belly creates the unique flavor of this dish.
Ingredients required
- Pork belly: 500 grams
- Louver knot: 200 grams
- Ginger: 20 grams
- Green onion: 1 stalk
- Garlic: 5 cloves
- Light soy sauce: 50 ml
- Dark soy sauce: 25 ml
- Cooking wine: 50 ml
- Rock sugar: 30 grams
- Star anise: 2 pieces
- Cinnamon bark: 1 small piece
- Bay leaves: 2 pieces
- Water: To taste
Cooking process
- Prepare the pork belly: Clean the pork belly, cut it into 2 cm cubes and set aside.
- Blanch: Put the pork belly in a pot, add enough water, bring to a boil over high heat, skim off the foam, remove the pork belly and drain.
- Stir-fry the sugar color: Put a small amount of oil and rock sugar in the pan and slowly fry over low heat until the rock sugar melts and turns dark brown.
- Stir-fry the meat: Put the pork belly in the pan and stir-fry until the surface of the meat pieces is slightly browned.
- Seasoning: Add ginger slices, green onions, garlic cloves, light soy sauce, dark soy sauce and cooking wine, stir-fry evenly.
- Stew: Add star anise, cinnamon, bay leaves and enough water, bring to a boil over high heat, then reduce heat to low and simmer for 40 minutes.
- Add the shutter knots: Soak the shutters in warm water in advance to soften, then drain the water, add to the pot, and continue to simmer for 20 minutes until the pork belly is soft and the shutters are flavorful.
Cooking tips
- Choose fat and thin pork belly, so that the roasted meat will be fat but not greasy.
- Blanching can remove blood and impurities from the meat, making the roasted meat cleaner.
- Pay attention to the heat when frying the sugar to avoid scorching the sugar.
- Drain the shutters after they are soft so that the juices can be better absorbed when simmering.
- Stir at the right time during the simmering process to prevent the ingredients from sticking to the pan.
Shutter knot roast pork is not just a dish, it carries the warmth of home and the weight of history. Every bite is a tribute to tradition, and every cooking is an exploration of deliciousness. I hope you can feel the warmth from the bottom of your heart while tasting it.
Well, that's all for today's sharing. If you've tried this dish as well, let me know how you feel in the comments section or share your unique recipe. Let's communicate together and let food be a bridge between you and me. Don't forget to like and share, and we'll see you next time!
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