Unconsciously, it was about to be the New Year, and when I thought of Chinese New Year's Eve meal, the delicious table full of delicious food, the saliva involuntarily flowed down. However, there are also some friends who are particularly worried about Chinese New Year's Eve rice, Chinese New Year's Eve rice is a family reunion, it is naturally inappropriate to make some ordinary meals, so many people want to show their hands, but they do not know what to cook? Here in the small season, the ugly recommends a specialty of Henan to everyone - curd milk meat.
Speaking of this curd meat, it is called a famous one in the Henan region, and it can be seen on major banquets basically every New Year's Festival. Cooks like to do, everyone is willing to eat, do a good job of curd meat, red and bright color, although the use of pork belly, but eat fragrant but not greasy, known as "big meat skin", is a hard dish that Chinese New Year's Eve rice must eat! Let's take a look at the family version of curd meat.
<h1 class="pgc-h-arrow-right" > the homely practice of curd meat</h1>
Ingredients: Top-quality pork belly (about 1500g), curd milk, cooking wine, chives, sliced ginger, oyster sauce, sugar, salt, balsamic vinegar
Step 1: The wok does not add anything, directly on the fire to burn, wait until the pot is hot, we hold the whole piece of pork belly in the pot and slide back and forth for 2 minutes, the pig hair on the top of the pig skin to clean up, and then put under the water pipe to rinse, you can use a knife to scrape slightly.
Step 2: After the pork belly is rinsed, cool the pot under water, add ginger slices, chives knots, cooking wine, boil on high heat, beat off the foam on the top, then turn to low heat, cook for about 40 minutes. In the middle, you can fry it with chopsticks, and once you tie it to the end, you can cook it for 8 minutes.
Step 3: After the pork belly is cooked, wash it with warm water, then let it cool slightly, we cut the pork belly into thin slices and set aside.
Step 4: After the meat is cooked, let's mix the curd milk. Three to four pieces of curd, a moderate amount of curd milk, a little cooking wine, a spoonful of oyster sauce, a spoonful of sugar, a spoonful of salt, half a spoon of balsamic vinegar, add the right amount of warm boiled water, and mix into juice.
Step 5: Pour the curd milk into the sliced meat and mix well by hand so that each piece of pork belly can be evenly dipped in the curd milk.
Step 6: Place the mixed slices of meat, with the skin facing down, evenly stacked in the bowl, and then pour the remaining curd milk into the bowl. On the pot steaming, you can use a plate to cover the wrist, about an hour or so can be steamed. Then put the bowl upside down on the plate, and the Henan version of the curd meat is ready.
This is the method of the family version of curd meat, compared to the chef's method on the happy event is much simpler, but the taste is about the same, this dish as a must-eat dish for Chinese New Year's Eve rice is still quite good, the color is bright red, fragrant but not greasy, pork is more into the mouth of the taste, used to sandwich steamed buns, or as a wine dish are very good choices! If you are interested in friends, you may wish to try it, what are the different opinions, you are also welcome to leave a message to communicate Oh!