Pork belly

2024-04-05 06:31:02 156

Ba Zi Rou is a traditional famous dish in Jinan, Shandong. In the past, there was a shop selling Ba Zi Rou in a food street not far from home, and I would eat it every three to five days. Later, when the food street moved, I never tried it again. Today, my family wanted to eat it, so I made it according to the past taste and desired ingredients. Unexpectedly, it was not bad. It was fat but not greasy, thin but not greasy, and had a mellow aftertaste on the palate. Why not give it a try.

Details of ingredients

Technique

difficultybeginner
workmanshipStew
tastesalty and savory
timean hour

Steps to make Pork belly

1. Prepare ingredients: frozen tofu and quail eggs (add whatever you like).
2. Braised kelp knots.
3. Seasoning.
4. Heat a piece of pork belly in an iron pot, with the skin facing downwards, and slowly fry in the pan.
5. Because there is no flamethrower at home, using an iron pot to heat pig skin can remove the fishy smell.
6. In an iron pot of cold water, add scallions and ginger cooking wine, then clean pork belly, bring to a boil over high heat, skim off the foam, and cook for about ten minutes.
7. Take out the cooked pork belly and cut it into thick slices half a finger wide.
8. Prepare light soy sauce, dark soy sauce, and oyster sauce marinated pork belly slices.
9. Mix well and marinate for about fifteen minutes.
10. Spread the marinated pork belly evenly in an iron pot and fry slowly over low heat.
11. Slowly fry until both sides of the pork belly turn brown, then take it out and set it on a plate for later use.
12. In the remaining oil from frying pork belly, add quail eggs and fry until tiger skin color appears. Serve.
13. Wash the iron pot thoroughly, add a little oil, and stir fry with the prepared seasoning.
14. Add pork belly, cook some flower carvings before stir frying.
15. Add kelp knots and frozen tofu to continue stir frying.
16. Add boiling water without ingredients, make sure the water is wider. Bring to a boil over high heat and simmer over low heat for about forty minutes.
17. Flip through it halfway, add quail eggs, add a little salt and rock sugar according to personal taste, and simmer slowly until the sauce is collected.
Sprinkle some scallions when cooking.
19. Finished product packaging.
20. Soft, rotten, salty and fragrant pork, soft kelp, frozen tofu filled with soup, quail eggs like Soy egg.