Daimyo cuisine | Luohan belly Luohan belly

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Luo Han belly

Zhao's Luohan Belly is one of the main specialties of the Daimyo, which has a history of more than 300 years, and is named because of the layered skin of the meat, which resembles the belly of the chestless and open-chested Maitreya Arhat. The method is: first remove the pork belly from the grease, wash it repeatedly with vinegar and alum, and set aside. Cook the pork into 8 mature pieces and cut into 3 cm long and 4 cm wide pieces. Then mix the meat pieces and shallots, ginger and other spices, fill the pork belly, pin the belly with bamboo skewers, put it into the soup pot and cook until it is cooked (in the middle, use a needle to prick the eyes on the pork belly and deflate), take it out and flatten the belly, until it is cool, cut into slices and put it on the plate, and then serve. Its characteristics are fastened and not scattered, the luster is transparent, the taste is salty and fresh, the entrance is not greasy, and the sauce is mellow. The inheritor Zhao Jingmin has been doing Luohan belly for several generations, and he is a little famous, and after several generations of continuous innovation, his reputation is getting bigger and bigger.