The recent meat price does not know whether everyone has noticed, compared to the previous "sky-high price" pork has fallen back to the previous standard. It has no effect on vegetarians, but it is undoubtedly good news for carnivores. Because I can finally eat a "luxurious" meal, I saw that the pork belly on the meat stall was very beautiful today and directly bought a large piece.
Before thinking about making a crispy pork belly, I later remembered the secret Dongpo meat taught by the old chef and immediately exported the water. Looking at the ingredients in your hand, isn't this the best three-layer meat for this dish, and after preparing the accessories, I found that there was less traditional pork belly grass. After several tosses, I found it in an old shop, and I originally bought too little. The owner sent it directly and heard that I was going to use it for meat making. The owner was surprised and said that such an approach is not visible now. Only an old chef can do it, but it is really delicious. Listening to the boss say this, I was more determined to share some "old" old dishes. Let everyone also taste some nostalgic dishes, the preparation is not difficult to taste very good, I believe you will like.
Ingredients: 1 large piece of pork belly, a few puddles, 2 green onions, 1 slice of ginger, 1 handful of old rock sugar, 1 star anise, 1 slice of cinnamon, 1 slice of fragrant leaves, 3 1/2/2 pieces of garlic, 1 small slice of angelica, 1 tsp of dark soy sauce, 2 tbsp light soy sauce, 1 tsp salt, 1 tsp of chicken essence, 1 tbsp shaoxing wine
Cooking steps:
1, today's food requirements are relatively high, especially when choosing meat must be "three layers" is not only good-looking but also related to the taste of the whole dish. Meat must choose the fresh pork of the day, the layers are clear and fat and even, this is the best meat. Cut the pork belly into large squares of about eight centimeters, wash it and set aside.
2, grass, many people may not understand this thing. But if you say Zongzi, you know, this thing is the grass used to tie Zongzi. If you really can't find it, it is recommended to use clean straw instead. Wash the grass and soak it in water for about thirty minutes to make the absorption of water soft.
3. Slightly cut the middle of the four sides of the pork belly that has flown through the water, and then bundle it up with grass. The general binding method is a cross, which is very easy to tie.
4, then prepare the required accessories, spices, shallots dosage do not use too much. The rock sugar must use old rock sugar, not single crystal rock sugar. Although both are rock sugar, the taste and texture are very different, which should be noted.
5: Place the tied pork belly in a casserole, face up first and then adjust during cooking.
6: Heat the pot with an appropriate amount of oil, add the old rock sugar and fry it to make the sugar color. Then pour in the appropriate amount of water and add spices and seasonings, bring to a boil and pour into a casserole. Simmer over high heat and simmer over medium-low heat for about 40 minutes, during which the pork belly is turned over to allow for a taste and color evenly.
7, very delicious secret Dongpo meat, the entrance is to melt the mouth and leave a fragrance. Pour some juice on the rice, and the taste of the meat is speechless.
Landlord Tips:
1, pork belly to choose five flowers and three layers of fine meat
2, the control of the heat is very important, do not suddenly dry the soup.
3, after a period of time remember to turn the meat over
4, do not be too dry to collect the juice and leave some pouring rice to eat
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