Pork belly

2024-11-11 14:58:47 559

Bazi Rou is a famous Han Chinese dish in Jinan, Shandong Province, belonging to the Shandong cuisine series. Meat is fat but not greasy, rich and flavorful. Jinan pork belly is made by cutting long strips of pork belly with alternating fat and lean, tying them together with hemp rope, cooking them, and stewing them in soy sauce until crispy and tender. When cooking pork, it is important to use soy sauce instead of salt. Northern "pork belly" is cooked without sugar in a tall earthenware jar with only soy sauce and star anise. When the heat is high enough, it is sealed together and emits a fragrant aroma. The brilliance of high-quality pork lies in the presence of fatty meat, which can produce a rich and non greasy taste. Although it is made with thick oil sauce and braised in red, it is not salty and perfectly complements the meal. Pouring meat and sauce over white rice while it's hot is also very delicious< br>

Details of ingredients

Pork belly with five flowers500 grams
gingerA small piece
XiangyeTwo pieces
pepperA small handful
FennelA small handful
Cinnamon barkLess than half of it

Technique

difficultybeginner
workmanshipBraised
tasteSlightly spicy
timeHalf an hour

Steps to make Pork belly

1. Prepare the materials!
2. Wash the pork belly thoroughly, boil it in cold water with blood water, or add two slices of ginger to remove the fishy smell.
3. Wash the cooked pork belly with cold water and set it aside to control the water content! Prepare the sauce during this time. Two spoons of cooking wine, two spoons of light soy sauce, one spoon of dark soy sauce, and one spoon of fuel consumption
4. Cut the pork belly with controlled moisture into thin slices, and then marinate it evenly with the prepared sauce for 20 minutes!
5. Add an appropriate amount of rock sugar to the cold oil and slowly stir fry over low heat until the sugar color appears. Then put the sliced meat into the pot and coat it evenly with sugar color!
6. Add the prepared ginger, fragrant leaves, fennel, cinnamon, star anise, and star anise
7. We pour the excess sauce from the marinated meat slices into the pot, and then add one spoonful of cooking wine, one spoonful of light soy sauce, and half a spoonful of dark soy sauce!
8. Then turn it over for two or three minutes, add water until the amount is enough to cover the meat slices. Then bring to a boil over high heat, reduce the heat to low and simmer slowly until the sauce is complete
9. You can leave a little more soup, and the crispy pork will be ready! A bowl of white rice, topped with soup and crispy pork belly! Absolutely not enough for you to eat!