Pine nut belly preparation method

Ingredients:

Pork belly 5000 g Lean pork 2500 g

Accessories:

Pine nuts 50 g Ground Sand kernels 10 g Starch 1250 g Peppercorns 5 g Chopped Green Onion 20 g Minced Ginger 25 g Salt 150 g Monosodium Glutamate 5 g Sesame Oil 20 g

Equipment system work:

1. Cut the lean pork into slices, the thinner the better. Put the sliced meat into a pot, add starch, pine nuts, salt, sesame oil, ground sand kernels, green onions, minced ginger, monosodium glutamate, and clean water, mix well and set aside.

2. Wash the pork belly, put the prepared meat slices into each pig's belly, and use a clean bamboo to put each pork belly together and set aside.

3. Put the brine pot on the fire, put the connected pork belly into the brine pot, first boil on high heat, then switch to low heat, slowly simmer, and then fish out after simmering.

4. Another pot, add pine sawdust, put grates on top, put the pork belly on it, burn and smoke for about 10 minutes.

Process critical

1. It is best to use the old brine soup left over from the boiled chicken.

2. When simmering, the fire should not be large, so as not to rupture the pork belly.

3. Smoking can also be used by other methods, this method is only applicable to a small number of smoked products.

Flavor characteristics

1. The color is red and fragrant, the entrance is crisp, easy to chew, and it is often used for drinking wine or baking cakes.

2. The finished product is placed in a cool and ventilated place, which can be stored for half a month and will never deteriorate.

Note: Excerpted from the Chef's Edition, the professional cooked food practice is to compound spice powder to add flavor.