Ingredients: Pork belly with skin (1 piece)
Ingredients: dried shiitake mushrooms, dried squid, dried shrimp, green onion, red pepper, garlic
Seasoning: peanut oil, rock sugar, soy sauce, carved wine
Cuttlefish and dried shrimp are common seafood in Guangdong, and after being exposed to the sun, they will emit a special salty and umami taste, which is often referred to as seafood in Guangdong. Dried cuttlefish and dried shrimp are "lean things", so the teachers often eat them together with fatter meat dishes such as flower briskets, ribs, and pork knuckles, so that each other can regain their "vitality". This "seafood stewed flower belly", Pretty Tai Sabrina has her own cooking experience, "the salty flavor of the seafood itself is heavier, and the taste will be bitter after cooking for a long time; while the flower meat needs to be cooked for a long time to achieve the taste of melting in the mouth." "Therefore, the correct process for making this dish is to first simmer the flower meat and then put it in the seafood and simmer it, so as to achieve the perfect effect."
steps:
1. Pour a little raw oil into a hot oil pan, add the pork belly cut into mahjong pieces, sauté the lard in the pork belly with oil, and pour out the remaining oil.
2. When the skin of the flower meat begins to wrinkle, you can fry the sugar color under the rock sugar.
3. The flower meat is fried to produce a beautiful bright red, and the sugar color has been fried. At this time, you can use the old soy sauce to color, and pour in the carved wine to stir-fry the incense.
4. Add the shiitake mushrooms, pour in the water that has been smeared on the flower meat, cover the pot and slowly simmer the flower meat into the taste (about 30 minutes).
5. When the flower meat begins to collect the juice, start another pot. Season with raw oil such as native squid, dried shrimp, shallots, red peppers, garlic and other ingredients, then season with soy sauce and flower carving wine.
6 Place the ingredients in the flower meat and simmer together for 15 minutes.
7 Drizzle the corn starch water to collect the juice and serve on the plate. (Information Times)