The chef teaches you how to make delicious secret sauce square meat, which is fatty but not greasy, and it is even more delicious than braised pork

Sauce square meat is a special dish of Suzhou, sauce square meat is commonly known as "square meat", is called according to its shape, sauce square meat will itself be more fatty pork belly with a special method cooking, become very appetizing under the rice, more delicious than braised pork, the following is the specific method of sauce square meat, like friends can try it.

Ingredients: pork belly, ginger, green onions, shallots, rock sugar, marinades (star anise, cinnamon, Sichuan pepper, bay leaves, dried chilies, cumin), cooking wine, white pepper, sugar, dark soy sauce, salt, cooking oil

Specific steps:

1. Prepare 2 catties of fat and thin pork belly, drain the water after cleaning, cut off the extra corners to ensure the beautiful shape of the meat block, cut the pork belly into cubes, and then cut it into a tic-tac-toe grid of about 3cm, pay attention to the pork skin should not be cut off, and the meat pieces should be connected, so that the cooked dishes are better than the scattered shape of ordinary braised pork. Slice the ginger, cut the green onion into sections, and cut the shallots into chopped green onions for later use;

2. Get out of the pot, do not need to put oil, heat the pot and put the cut pork belly with the pig skin side down, rub the pig hair repeatedly, rub until the pig skin is burnt, completely roast the stump of the pig hair, put it in clean water and soak it for 30 minutes after scalding, the pig skin soaked in water is easy to get tiger skin;

3. Heat the pan, pour in a small amount of base oil, add a small handful of rock sugar, stir-fry over low heat until melted, and fry until it becomes caramel color and has a large number of bubbles, which means that the sugar has been fried;

4. After frying the sugar, pour in an appropriate amount of boiling water boiled in advance, then turn to high heat to boil the soup base, after the soup base boils, put in the soaked pork belly, and then add the cut ginger slices, green onion segments and several commonly used marinades (star anise, cinnamon, Sichuan pepper, bay leaves, dried chili peppers, cumin), and then pour in an appropriate amount of soy sauce, cooking wine, salt, white pepper, sugar, dark soy sauce to color, the sugar has the effect of improving freshness, and the soup base is boiled on high heat;

5. After the soup base is boiled, cover the pot with a lid, marinate over medium-low heat for 1 hour, and when the marinade is halfway, you can turn the pork belly down, scoop up the soup from time to time and pour it on the meat surface to ensure that the upper and lower are flavorful. If you need to add water halfway, be sure to add boiling water to avoid the contraction of the meat caused by cold water and cause a bad taste;

6. After an hour, open the lid of the pot, the pork belly has been marinated very badly, filter out the residue with a colander, and then turn on the high heat to collect the juice, when the soup is almost closed, you can take out the pork belly, the soup should not be dried up, leave a small half bowl of soup on it;

7. Put the marinated pork belly into the plate, then pour the collected marinade, sprinkle some green onions to decorate and increase the fragrance, this soft and rotten taste, fat but not greasy sauce square meat is ready, you can easily clip it with chopsticks, and it is very appetizing to look at.

Tips:

1. The sauce square meat has higher requirements for pork belly, it must be the kind of fat and thin, the fat and lean meat should be connected very strongly, and the excess corner meat below needs to be simply repaired, so that the whole meat will be more beautiful.

2. Scalding pig skin in a hot pot can remove pig hair very well, and it also has the effect of removing fish.

3. There are more seasonings in this sauce, so you should put less salt or no salt.