East slope
By VicentaLakin
East slope is a Hangzhou dish made of pork stew. It's beautiful, it's delicious, it's delicious. Slow fire, less water, more wine is the trick. It's usually about two inches of square-shaped pork, half of which is fat, half of which is thin, and the entrances are fragrance, not greasy, with wine, coloured red, stenched, unbreakable, delicious。
Recipe Recommendations
- pork belly 1000 grams
- green onions 100 grams
- rock sugar 100 grams
- Shaoxing rice wine 500 grams
- ginger 50 grams
- soy sauce 100 grams
- soy sauce 20 grams
Steps for East slope
1
Preparation material。
2
Scratch the hogs and cut them into square pieces。
3
Put it in the water pan and boil it with a fire for five minutes。
4
We're going to have to wash it with fresh water。
5
Get a casserole, put onions, ginger, mats。
6
Placing pork skin face down。
7
Add raw and old。
8
Add yellow wine, the height of the wine to drown the flesh。
9
Add ice sugar。
10
The fire opens and turns into a small fire, soaking for about two hours。
11
The meat was raised in a bowl, the skin was up, sealed, and the top cage was steamed with fire for 30 minutes. Just take out the steamy Eastside and pour the boiled raw juice。East slope Make Tips
1. It is best to select premium pork belly with equal parts fat and lean.
2. Use yellow wine instead of water to braise the meat; this not only removes the fishy odor but also makes the meat tender, and steaming it thoroughly removes the greasiness.