A friend from the north stayed here after going to college in the south, and basically only went back once a year.
Although she does not often listen to her talking about her home, her daily habits always inadvertently reveal her longing for her hometown.
For example, a restaurant she loves to patronize, she has been there a few times to know: this one has the strongest northern flavor.
Rice remembered that she was a thief who liked to eat--put the sub-meat.
This dish is really amazing, once I ate it, I was determined to learn it, just arrange it today.
The meat is bright red in color, fat but not greasy, thin but not chai, the entrance has a mellow aftertaste, while hot with meat juice poured on the rice, the fragrance is amazing.
The meat belongs to the Lu cuisine family and is a famous dish in Jinan, Shandong.
Choose a fat and skinny pork belly, cut into several pieces, open the fire and slow simmer to complete, just a few steps, create a delicious meal, you also hurry to try it ~
Pork
Shallots, ginger, cooking wine, aged vinegar, soy sauce
Soy sauce, salt, dried chili peppers, star anise, fragrant leaves
Cut the pork belly into thicker slices.
Add shallots, ginger and 1 spoonful of cooking wine to a pot of pork belly in cold water and boil the blood foam.
Put a little oil in the pan and simmer the fat out of the pork.
Then add 1 scoop of aged vinegar, 2 scoops of light soy sauce, 1 spoon of salt, chopped green onion, sliced ginger, dried chili peppers, star anise, fragrant leaves, cover and simmer for 50 minutes, or press in a pressure cooker for 10 minutes.
Once simmered, sprinkle some green onions.
The meat that comes out of this is more delicious than braised meat, fat but not greasy, melts in the mouth, accompanied by rice, and then a spoonful of soup, the immortals smell the taste of mortal!