Shanghai red meat
By VicentaLakin
The red meat is found all over the country, but the red meat most popular in the country over the years was that of Shanghai, marked as “the gang”. Shanghai's red meat is the most characteristic of the oily cranberry sauce, with the exception of wine, soy sauce and sugar, which, in Shanghai's words, is “real” and uses fire to make the smell of fatness, soot, sweetness, not stickyness, and salty。
Recipe Recommendations
- pork belly 1000 grams
- soy sauce appropriate amount
- cooking wine 30 grams
- rock sugar 100 grams左右
- balsamic vinegar 10 grams
- onion 20 grams
- ginger slices 20 grams
- salty and sweet
- braised
- several hours
- simple
Steps for Shanghai red meat
1
Five flowers purified, cut into 2.5 cm squared, and immersed for 15 minutes with water and wine。
2
Old smoke, onions, ginger, ice cream。
3
The pot shall sit on the fire (without oil) and pour into the brocade of dried water。
4
It's been fried for five minutes。
5
The oil is naturally released into the inside of the fat, the face is dry and yellow, and the meat is micro-cosmic。
6
Cook into the old ones。
7
Scratch it。
8
Infusion。
9
Put in onions of ginger。
10
Into hot water about 2,000 grams。
11
Pour the vinegar。
12
The fire boiled to boiling water, when a layer of black and red foam appeared on the surface, with a spoon tossing。
13
A small fire stew with a cap is limited to 40 minutes, with chopsticks that can easily pierce the skin, pour into ice sugar and flip the meat。
14
It melts, continues to burn for five minutes, until the soup is half dry and becomes thick and bright。
15
Load it up。Shanghai red meat Make Tips
Select pork belly with a good balance of fat and lean meat. You need at least 1000 grams of meat for each batch; using less will result in a less flavorful dish. If you cannot finish it at once, you can add boiled eggs, tofu knots, or bamboo shoots when reheating it a second time; this prevents wasting the sauce and refreshes the flavor. After skimming off the scum, add bamboo shoot strips and braise them together with the meat for a better combination. Since the dark soy sauce used in this dish is high in salt, it is not suitable to add extra salt.