Pork is a famous dish of traditional Han chinese cuisine in Shaoxing, Zhejiang. The color is bright red and crystalline, the meat is crisp and crisp, fat but not greasy, crisp but not broken. During the Spring Festival, starting from Chinese New Year's Eve, this dish must be on the table, and now it is also available in Shanghai, and Zhujiajiao, near Zhejiang, is the most famous. But most Shanghainese buy ready-made ones.
Prepare pork belly cut into strips, blanch the palm leaves, take out the palm leaves to wrap the pork belly and tie it tightly with green straw, fennel, cinnamon, green onion knots, ginger pieces with gauze to form a spice package. Legend has it that it was in the time of Ming Jiajing. (Collapse)
Difficulty: Side dish (intermediate)
Duration: more than 1 hour
<h2>Ingredients</h2>
Pork belly 500g
Palm leaves to taste
<h2>Accessories</h2>
Raw soy sauce to taste
Cinnamon to taste
Ginger to taste
Rice wine to taste
MsG to taste
Onion knots to taste
Oil to taste
Salt to taste
Rock sugar to taste
Old smoking in moderation
Fennel to taste
Cumin to taste
<h2>Zhejiang Chinese New Year's Eve rice must be the preparation steps of meat</h2>
1. Pork belly
2. Cut the meat into strips and blanch the palm leaves. (Brown leaf.) Wash away. Soak in water. ）
3. Cool down.
4. Cut into chunks.
5. There is no straw in the city. Tie it up with a palm leaf tear strip to make a rope.
6. Wrap fennel, cinnamon, green onion knots and ginger pieces in a spice wrap with gauze
7. Put fresh soup, spice packets, soy sauce, sugar, rice wine and meat into the pot and bring to a boil, turn the heat down and simmer for 2 hours, take out the spice packet and add MSG to collect the juice until thickened. Put two pieces of meat on the outside, in order to see the maturity, you don't have to unpack.
8. Collect the juice and plate.
9. Take it apart and look at it. The color is bright red and crystalline, the meat is crisp and crisp, fat but not greasy, crisp but not broken. Good taste.
<h2>Tips</h2>
After the meat is boiled, turn to low heat and simmer for 2 hours, take out the spice packet and open the heat and add MSG to collect the juice until it is thick.