Yunwu meat
By AglaeKlein
Yunwu meat is a traditional delicacy of Anhui tea among the eight major tea families. When it is made, this dish gets its reputation because of the smoke lingering around it and like clouds and clouds churning. The finished product has a bright color, yellow and red, crispy texture, fat but not greasy, mellow and delicious, with a very strong tea aroma and quite distinctive.
Recipe Recommendations
- pork belly 500 grams
- octagonal one
- cinnamon 1 small piece
- chili one
- salt 5 grams
- onion appropriate amount
- Jiang appropriate amount
- tea 15 grams
- sugar 15 grams
- garlic 2 capsules
- soy sauce 10Ml
- vinegar 10ml
- sesame oil appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Yunwu meat
1
Prepare the pork belly.
2
Use iron clamps to clamp the meat and place it on the fire.
3
Bake until browned and remove.
4
Put in water and soak for 15 minutes.
5
Scrape the charred skin with a knife and wash it with water.
6
Add water to the soup pot and add the meat.
7
After boiling, skim off the foam.
8
Add star anise, ginger, cinnamon, salt and pepper, bring to a boil and turn to low heat.
9
Stew until the meat is rotten, take out and set aside.
10
Lay tin foil on the iron pan, and add tea leaves and sugar to the tin foil.
11
Put an iron grate on top and place the meat on top with the skin side facing up.
12
Cover the pot and cook over high heat until thick smoke comes out of the pot.
13
When the aroma is fragrant, remove from the heat and simmer until the smoke is exhausted.
14
Remove the meat and let it cool.
15
Chop the garlic and place it in a bowl.
16
Add soy sauce, vinegar and sesame oil in a garlic bowl and stir well to make sauce.
17
Cut the meat into slices with a knife and place on a plate.
18
Pour the sauce on the meat.Yunwu meat Make Tips
The meat skin must be roasted until it is bubbly before it is easy to cook thoroughly and has a good taste for easy digestion. When the meat is stewed until it is cooked, use chopsticks to insert it thoroughly. The meat should not be stewed too badly, otherwise it will not be easy to form after smoking. When smoking, the beard and skin face upward and the meat recedes downward, so that the aroma can easily penetrate into the meat. Because the meat is rotten and the taste is easy to enter, it should not be smoked for too long. Those who like spicy food can add chili oil to the sauce.