horse lily meat
When making this horse lily meat, the meat is tied with horse lily grass, so the meat has the fragrance of horse lily. It is a cold dish served with wine. The meat is rotten and has a strong taste. It is also served with crystal jelly, making it cool and refreshing to eat.
Recipe Recommendations
- pork belly 2 blocks
- tenderloin a
- pork skin a
- Malian a
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- siraitia grosvenorii half a
- pepper appropriate amount
- aniseed appropriate amount
- geranyl appropriate amount
- nutmeg appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
Steps for horse lily meat
1
Boil Ma Lian with boiling water, and set aside seasonings.
2
Cut the pork belly into sections 10-12cm long and 7-9cm wide, and cut the fillet into 10-12 sections.
3
Add cooking wine, onions, ginger, garlic, pepper, and soy sauce and stir well.
4
Take the marinated meat and place the fillet on the pork belly.
5
Use horse lily to bind the pork belly and loin together.
6
Cut the remaining horse lily into sections and lay them on the bottom of the pressure cooker.
7
Add the bundled meat, add all seasonings and a piece of meat skin (the skin is to make the soup easy to freeze after it cools). Add the right amount of water.
8
After the pressure cooker is blown up, add the valve and change to low heat, cook for 40 minutes, turn off the heat without opening the lid, and take it out after cooling.
9
Remove the horse lily from the cold meat, place it in a flat-bottomed crisper, pour in one-third of the stewed meat soup, and place it in the refrigerator to refrigerate. After taking out, the broth has formed a frozen state and is sliced and eaten together with the horse lily meat.