Hello everyone, I am Chef Wang Junjie, today I will share with you the practice of a famous dish Luo Han Belly in the hotel. Master the methods and essentials and learn that you are also a chef. My video homepage has family-friendly cooking videos, welcome to everyone. Comment, retweet, favorite, and more valuable comments.
First we prepare some meat skin and cook it in a pot.
Cook until five minutes and remove the oil from the skin.
Cut the skin of the meat into strips with scissors or cut it with a kitchen knife. But I don't feel that the kitchen knife is good enough for the scissors, and today I use the scissors to cut it into silk.
Let's cut a little more lean meat, cut the lean meat into slices, and put the skin together after cutting.
Add salt MSG, pepper thirteen spices. Cooking wine, dark soy sauce, chicken powder, chicken juice to taste the right amount of chopped green onion and ginger, a small amount of flavor delta soy sauce.
Whip up one square and stir to create a sticky set aside.
To add flavor, I'm adding a little salted egg yolk today.
Add white vinegar in advance, wash the flour, put the mixed meat filling inside, and tie it with a rope.
Cool underwater pot for blanching water, rinse clean, put into the brine soup bucket for brine for an hour and a half, if there is no brine, at home with octagonal pepper cinnamon, fragrant leaves, grass fruits, and so on some spices, fry a sugar color to make brine, will not fry sugar color, you can also use old soy sauce instead.
Take out the middle and tie it with a bamboo stick a few times. Make it more flavorful.
After an hour and a half, fish it out and wrap it in plastic wrap.
Press with a heavy object to cool
Change the knife to the plate, and the Luohan belly is completed.