Pine nut belly recipe and processing method

Pine nut belly preparation

Ingredients: 250 grams of fine meat filling, 250 grams of pork belly strips, 300 grams of mung bean flour.

Spices: 5 g cinnamon, 5 g star anise, 2 g peppercorns, 1 g coriander leaves.

Ingredients: 4-5 pork belly, 20 grams of pine nuts, 20 grams of refined salt, 10 grams of cooking wine, 2 grams of five-spice powder, 5 grams of monosodium glutamate, 3 grams of white pepper powder, 10 grams of chicken powder, 25 grams of minced green onion, 20 grams of minced ginger.

Specific production steps:

1: Put 250 grams of fine meat filling and 250 grams of pork belly strips into the pot, add 20 grams of refined salt, 10 grams of cooking wine, 5 grams of monosodium glutamate, 10 grams of chicken powder, 3 grams of white pepper powder, 2 grams of five-spice powder, 25 grams of minced green onion, 20 grams of minced ginger, 20 grams of pine nuts, stir well, and set aside.

2: Put 300 grams of mung bean powder into the basin, add 400 grams of water, stir well and pour into the marinated meat filling, stir in one direction, stir well, and set aside.

3, put the pork belly into the basin to add an appropriate amount of fine salt, cooking wine or white vinegar to rub it clean by hand, and then put the pig belly on the faucet, rinse it clean, the purpose of this step is also to use water to open the belly, convenient for the next step of irrigation.

4, put the mixed meat filling into the funnel or mineral water bottle, pour it into the small belly, and seal it with bamboo skewers or cotton thread after filling, and the weight of the pig belly is about 350 grams.

5, add an appropriate amount of water to the pot, put in 50 grams of green onion, 30 grams of ginger slices, 5 grams of cinnamon, 5 grams of star anise, 2 grams of peppercorns, 1 gram of fragrant leaves, after boiling over high heat, put in the well-filled belly, and then adjust to a low heat, always maintain the water temperature of about 90 degrees, cook for about 10 minutes after using a needle or a toothpick to insert several small holes in the pork belly, the purpose of this step is to exhaust, after doing this step, then cook for 50 minutes on low heat to get out of the pot.

6: After the cooked belly is cooled, it can be sliced and eaten. If you like to smoke, you can put it in the smoking pot, add a little sugar, tea, millet, etc., and smoke for two minutes.

Note: If you plan to smoke, you do not need to color during the cooking process. If you do not plan to smoke, you can add an appropriate amount of soy sauce or sugar to color during the cooking process.