Wanfujuan
Ingredients: salt,broccoli,pork belly,soy sauce,onion,Jiang,octagonal,geranyl
Recipe Recommendations
- pork belly appropriate amount
- broccoli appropriate amount
- geranyl appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- octagonal appropriate amount
Steps for Wanfujuan
1
Ingredients: pork belly, almond, broccoli, lotus seed seasoning: fragrant leaves, star anise, onion, ginger, salt, soy sauce, soy sauce, honey, cooking wine.
2
Pull off the pig hair on the meat skin and wash it for later use.
3
Put the pan on fire, add ginger slices and cooking wine to boil, add pork belly and cook.
4
Cook over medium to medium heat for 30 minutes, remove, and place the pork belly to dry.
5
Prepare to mix soy sauce and soy sauce, and evenly spread it on the pork belly, especially the skin.
6
After coloring, air dry, evenly spread honey on the leather, and dry again.
7
Heat the oil pan and fry the pork belly until the skin is browned.
8
Cut the pork belly into small pieces 3 cm square.
9
Face the meat skin towards you, stick the tip of the knife to the chopping board, lift the back slightly, and cut with the hob until the innermost.
10
Soak lotus seeds in warm water for 1 hour and drain them dry.
11
Remove the core of the lotus seeds and embed them into the pork belly roll.
12
Roll the meat well, with the skin facing down and place on a plate; load with ginger slices, green onions, and almonds, add in the original soup for boiling the meat, and pour in it, just above the fat.
13
Put on a steamer and steam for 20 minutes.
14
Wash the broccoli and break it into small pieces. Blanch it in boiling water with a little salt, remove it and drain it dry.
15
Pour out the soup and buckle the Wanfu Roll into the container.
16
Put broccoli into the edge of the plate.
17
Skim the juice to remove the oil, pour it into the pan, slowly pour in the starch, wait for the soup to bubble a little, and then pour it on the meat, ready to serve.