The belly of the pine nut belly is not a pork belly, but a pig bladder. The color is red and brown, the taste is fragrant, the entrance is crisp, and it is easy to chew.
Pine nut belly
To prepare the pine nut belly:
1, ingredient preparation: two pig bladder, meat filling 500 grams, salt, sesame oil, minced onion, ginger, sugar, starch, etc.; pig bladder two, fresh belly with salt scratched, remove the surface of the white grease, and then wash repeatedly with water, you can remove the peculiar smell; use chopsticks to turn the belly over and wash it again.
Wash the pig's bladder
Use chopsticks to turn over the belly and wash it
2, pine nut belly seasoning a bag, the above instructions are written in detail, you can do it step by step according to the instructions; salt, sugar, chopped onion and ginger, sesame oil, etc., put into a container; put the meat stuffing together; pour the ingredients into half, this ingredient in the cardamom and five-spice powder, etc., the most important thing is starch; in the container where the filling is added 70-80 water, stir evenly clockwise, stir until the sticky paste.
Pine nut belly seasoning
Salt, sugar, minced green onion and ginger
sesame oil
Add the minced meat
Add the pine nut belly
Stir until sticky
2, put the funnel into the clean belly; use a spoon to pour the meat filling into the small belly, pour it until it is seven or eight points full, and then seal the mouth with a thread or toothpick; the well-filled belly is inserted with a needle a few more times to drain the air.
Fill your belly
Seal with a toothpick
Punch hole deflation
3, put water in the pot, add a little salt in the water, and then throw the belly into the pot, cook for an hour or two; the water temperature is not too high, after the water is boiled, the small fire will be on the line; when cooking, use a long needle to prick the belly once every half an hour, and at the same time use a spoon to skim off the foam cooked in the pot; the small belly is cooked and fished out to dry; add a piece of tin foil to the bottom of the pot, put tea leaves and sugar on it, put the small belly on the curtain, cover the pot and open the fire for six or seven minutes. If you are afraid of smoking the steaming curtain yellow, put a few chopsticks as a partition, so that the effect is better and the smoking is more comprehensive.
Cook for an hour or two
Cover the pot and smoke on the heat for six or seven minutes
4. Slice and plate.
Plating