Pine nut belly recipe and detailed processing method

Pine nut belly recipe and detailed processing practices

Ingredients: 500 grams of pork belly, 2-3 pork belly.

Ingredients: purified water 150 g, sweet potato starch 50 g, pine nuts 20 g, sesame oil 20 g, salt 10 g, soy sauce 6 g, oyster sauce 5 g, monosodium glutamate 3 g, sugar 3 g, emulsifier 3 g, green onion 3 g, ginger 3 g, allspice powder 2 g, pepper powder 1 g, white pepper powder 1 g.

Smoking material: 20 grams of sugar, 3 grams of tea leaves, 1 sheet of tin foil.

Detailed processing steps:

1: Wash the pork belly, cut into evenly sized slices and set aside.

2, cut pork belly into the pot, first add ingredients: sesame oil 20 grams, salt 10 grams, soy sauce 6 grams, oyster sauce 5 grams, monosodium glutamate 3 grams, sugar 3 grams, emulsifier 3 grams (home production can not be used), green onion 3 grams, ginger 3 grams, allspice powder 2 grams, pepper powder 1 gram, white pepper powder 1 gram, clockwise whip to the meat.

Then add 50 grams of sweet potato starch, 150 grams of purified water, beat again, and finally add 20 grams of pine nuts, stir well and seal with plastic wrap, put in the refrigerator to marinate overnight, set aside.

3, prepare 2-3 pork belly, use edible alkali or starch to scrub off the mucus of the surface layer, and then fill it with water to make it enlarge, check for loopholes.

4. Put the pig's belly on the funnel, pour the marinated meat into the belly, and seal it with a toothpick or cotton thread after filling.

5, add an appropriate amount of water to the pot, add a little cooking wine, green onion, ginger slices, soy sauce after boiling on high heat (if smoking does not need to use soy sauce, do not smoke can put a little soy sauce to improve color, add flavor). Then add the filled belly and cook for about 45 minutes on low heat to get out of the pot.

6, cooked belly should be smoked while hot.

Put the cooked belly on the smoked grate, put a foil in the pot, add 2 grams of sugar, 3 grams of tea leaves, put in the grate, cover the pot lid, turn on the medium heat, wait for yellow smoke to emerge from the gap in the pot lid, then cover the lid on a low heat or turn off the heat for about 2 minutes to color.

Tips:

Whether smoked or uninved, a layer of sesame oil should be brushed to prevent drying and discoloration.

After smoking, the belly must be cooled and then sliced and eaten. Otherwise, the smokey taste is too heavy, affecting the flavor. Generally, it can be eaten normally after 2 hours after the completion of smoking.