Tiger bites pig
This is a Taiwanese delicacy. After the white flour is cut and steamed, it looks like an open tiger's beak, filled with pork belly. Therefore, this food is also called "tiger biting pig".
Recipe Recommendations
- pork belly appropriate amount
- pepper appropriate amount
- peanut appropriate amount
- coriander appropriate amount
- dried chili appropriate amount
- Jiang appropriate amount
- rock sugar appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- MSG appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for Tiger bites pig
1
Ingredients: I made the lotus leaf cake the night before, put it in the refrigerator, and just return it to the pot and heat it up a little.
2
Slice pork belly, slightly thicker, and point. Look at the pork belly I bought. It's really five-layer.
3
Put ginger slices and pepper in the pan, and blanch the pork belly. Remove the cold water and wash it. Pull out the hairy ones.
4
After frying in peanut oil, crush and mix with shredded coriander.
5
Stir fry the pork belly until slightly yellow. A little dry.
6
Add shredded ginger, red pepper, star anise, five-spice powder, stir-fry, add 1 tablespoon of light soy sauce, half a tablespoon of soy sauce, five or six pieces of rock sugar, a bowl of water, bring to the boil over high heat, and simmer over low heat for 20 minutes.
7
Add salt, pepper, and stir-fry until raw.
8
Add some MSG to enhance the flavor.
9
When eating, the lotus leaf cake is filled with meat, shredded peanuts, and shredded coriander, together. It's a bit similar to Roujiamo.Tiger bites pig Make Tips
Next words: 1. No oil was put in during the whole process, only the oil was obtained from stir-frying pork. 2. This kind is actually similar to twice-cooked pork with pepper, but it is stir-fried more dry and does not taste as plump, but it is particularly fragrant. This time, we need to put more soy sauce in order to look more "bacon". 3. The ratio of heavy soy sauce and light soy sauce must be well controlled. If you want the color to be light, you can have more light soy sauce and less heavy soy sauce, or even not put it away. If you like the thick oil sauce of Shanghai food, add more. 4. The pork belly produced in this way has a taste and taste that is really a bit like bacon.