12/08/2020

[How to make rotten meat]_ making method _ practice Daquan

[How to make rotten meat]_ making method _ practice Daquan

Pork uses meat that we eat all over the country. Other religious people have taboos on pork, and most people can find their favorite parts in pigs.

Kinky meat is not rotten pork, it means pork belly.

The rotten meat will have oil on it, but if the chef’s effort is in place, the pork belly can be fat but not greasy.

What are the methods of delicious healthy meat?

Jianfu meat is a New Year’s dish steamed with pork-shaped fan-shaped flower meat. The meat is red and thin, symbolizing red fire and unique flavor at the entrance. This dish is indispensable whether it is a New Year or a noodle.

Jianfu meat is a part of Kaifeng, the capital of the Song Dynasty. The main ingredient is pork belly.

Pork belly (also known as rib meat, three-layered meat) is located in the abdomen of pigs. The abdomen of pigs has a lot of tissues. Among them, there is muscle tissue sandwiched between fat and thin, so it is called “pork belly”.

This part of lean meat is also the most tender and juicy.

Pork belly has always been the best protagonist of certain Chinese foods, such as Jinan Ba Zizi, Mei Cai Kou Mian, Nan Ru Kou Meng, Dong Po Meat, Hot Pot Meat, Braised Pork Rice, Melon Pork, Steamed Pork, etc.

Its fat is easy to be exposed to heat, and lean meat is not cooked for a long time.

Pork belly is the meat on pork ribs.

The structure of pork belly is separated by a layer of lean meat and a layer of fatty meat, and its fat is easy to be exposed to heat. Lean meat has not been cooked for a long time. It is the best quality in legend.The pork belly is 10 layers.

Choose high-quality pork belly, you can touch it with your hands, it feels slightly touched, no blood on the meat, fat, lean red and white, and bright color.

The best pork belly is close to the tip of the pig’s buttocks. The pork belly here has three distinct layers, the fat and lean meat are the same thickness, and the whole pork belly is about one inch thick.

Pork belly is cooked with skin, which thickens the soup and brightens the meat, giving it different flavors.

Pork belly has always been the best protagonist of certain Chinese dishes, such as Mei Cai Kou Rou, Nan Ruo Kou Rou, Dong Po Meat, Hot Pot Meat, Lu Po Rice, Melon Pork Meat, Steamed Pork, etc.

Even small snacks such as meat dumplings, which lack the fat of fatty pork belly, are a thousand miles away.

Ingredients: 2 pieces of healthy rot about 40 grams.

50 grams of white sugar, 5 grams of soy sauce, 5 grams of sugar color, 5 grams of green onion, ginger.

Features: The color and luster are clear and bright, the fragrance is strong, and the fat is not greasy.

Operation: First change the pork belly into four large pieces, cook in a boiling water pot over low heat for 15 minutes, and then use a straight knife method to change it to 8 cm in length, 2 cm in width, and 0 thickness.

For a large 2 cm slice, add the crushed rotten, sugar, soy sauce, sugar, spring onion, and ginger, mix well, put in a buckle bowl, and steam in the cage for 40 minutes.

Tip: The steaming of pork belly needs to be enough to achieve the effect of instant entrance.

Jianfu method: 500 grams of tofu are steamed in a cage for about half an hour, cut out into small pieces of 4 cm square, put 150 grams of salt, 75 grams of soy sauce, spices water (soaked in cinnamon, fragrant leaves, star anise,Cold spring water with spring onions and ginger), seal in a jar for about 1 week.

Can also be replaced by fermented bean curd.