Moss small square roast
Moss Xiaofang Grill is a traditional dish that combines deliciousness and nutrition, and belongs to ningbo cuisine in Zhejiang Province. The marinade is thick, the meat is crispy and the moss is fragrant.
Moss small square grilled specialty
The marinade is thick, the meat is crispy and the moss is fragrant.
raw material
Pork belly 6mg. Dried moss 25 g. 2 grams of refined salt, 40 grams of sugar, 25 grams of red curd milk marinade, 25 grams of rice wine, 25 grams of soy sauce, 500 grams of cooked vegetable oil, 25 grams of cooked lard, 5 grams of green onion.
Step 1
Scrape and wash the pork belly, cook until eight ripe, remove the ribs and cut into 3 cm cubes, set aside the original soup.
Step 2
Put the wok on high heat, add 25 grams of cooked vegetable oil to 70% heat (about 175 degrees), add the green onion and simmer slightly, put the meat into the pot, add the seasonings into the original meat soup, boil and then use low heat to simmer until crispy, turn the heat to collect the thick marinade, drizzle with cooked lard, plate and set aside. Remove the impurities from the dried moss, pull it loose and cut it into 3 cm long segments, put the wok on the high heat, add the cooked vegetable oil on the high heat and burn it until it is 50% hot (about 125 degrees), then add the moss and fry it quickly, then fish it out and put it on the plate, sprinkle with sugar.