Teach you how to make the meat at home, fat but not greasy, mellow and flavorful, and you can also make a restaurant taste at home

What I bring to you today is a famous dish "Meat Meat", which is a dish made of pork belly, which is delicious and fragrant, delicious and enjoyable, a meat dish that is fat but not greasy, a pure family practice, and I will share it with you today

——[Step Meat]——

[Main ingredient]: 1 kg of pork belly

[Seasoning]: 1 piece of ginger, 1 green onion, 1 seasoning, 1 cinnamon, a few bay leaves, 5-6 dried chilies, 2 grams of salt, 20 grams of light soy sauce, 2 grams of dark soy sauce, 10 grams of rock sugar, 30 grams of white wine, 1 chives

——Production method and steps——

[Step 1]: Burn the pork belly with a torch skin to remove the residual pig hair, and at the same time remove the smell of sweat glands on the skin, and then clean it. Add water to the pot, put the pork belly in a pot under cold water, put a few slices of ginger, green onions, bay leaves and 10 grams of white wine, that is, about two tablespoons, then turn on high heat to boil, skim off the floating dust, and then simmer for about 10 minutes.

[Step 2]: Cook for about 10 minutes, then take it out, then apply a layer of dark soy sauce while it is hot, you can wipe it twice more, and dry the water for later use.

[Step 3]: Put about 200 grams of oil in the pot, then put the pork belly smeared with soy sauce and cold oil into the pot, turn on low heat, heat the oil slowly, wait for the oil temperature to heat up, and then slowly increase the heat, increase the oil temperature, and fry the pork belly to tiger skin color. Frying it like this prevents oil from splashing.

[Step 4]: After the pork belly is fried into tiger skin color, then take it out and put it in cold water to cool, after soaking the cold pork belly, the meat skin will be blistered, which is very beautiful.

[Step 5]: Cut the soaked pork belly into 2-3 mm thick slices, then put a spoonful of soybean soy sauce in a large bowl, stir it, marinate for 10 minutes, and let the pork belly absorb the flavor and color.

[Step 6]: Slice the ginger and cut the green onion into water chestnut slices and spread them to the bottom of the prepared casserole.

[Step 6]: Then put the pork belly slices on top of the green onion and ginger in the casserole, then put the ingredients, cinnamon, bay leaves, dried chili peppers, and put them inside, and then put 2 grams of salt, 20 grams of light soy sauce, 2 grams of dark soy sauce, 10 grams of rock sugar, and 20 grams of white wine.

[Step 7]: Pour in the water that just cooked the meat, to cover the pork belly, because the simmering time is relatively long, you can add a little more water, and then cover the fire and boil to low heat and simmer for an hour and a half.

[Step 8]: After simmering for almost 1 hour, we pick out the seasoning, if we like chicken essence, we can put a little, and then collect the juice on high heat, sprinkle some green onion and serve it to eat.

Tips:

(1) When making meat, you should choose fat and thin pork belly, which is delicious and fat but not greasy.

(2) The skin of the pork belly should be burned with fire, and it is best to burn it harder, so that the residual pig hair of the pork can be removed, and at the same time, the sweat glands can be destroyed, the fishy smell and the taste of the sweat glands can be removed, and it will taste more fragrant.

(3) After blanching the pork, the water should be smeared with dark soy sauce while it is hot, so that the pork skin is easy to color, and the color will be golden and beautiful after frying.

(4) It is best to use a casserole to make this dish, because the casserole is better heated, so it is easy to stew the meat more soft and rotten, and the taste is good. In order to prevent the bottom from sticking, put more green onions and ginger slices at the bottom of the casserole.

(5) This dish uses a lot of soy sauce, so in order to prevent it from being too salty, I will try the saltiness at the end and then add salt. There is also a longer simmering time, but it is best to put enough water at one time, and try not to add water halfway. If you really want to release water, you must let go of water.