Sichuan braised pork
Buffed pork is a famous dish in Sichuan and one of the nine bowls of Hakka. It is indispensable for weddings and weddings. This dish is salty, fresh and suitable. The meat is soft and glutinous. It is fat but not greasy.
Recipe Recommendations
- pork belly 500 grams
- sprouts 150 grams
- glutinous rice juice 15 grams
- beer 15 grams
- salt 5 grams
- ginger 5 grams
- orange peel 3-4 block
- soy sauce 约10 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Sichuan braised pork
1
Wash the pork belly, cook until it is 8 ripe, take out, and apply glutinous rice juice on the surface while it is hot
2
Heat the frying pan, blanch the surface of the meat skin until it is golden tiger skin color, and put in hot water to soften the skin.
3
Slice the meat in slices, about 2-3 mm thick. The thicker and wider ones will taste better.
4
Mix the beer, soy sauce and the remaining mash juice, dip the meat slices in it and color it, and place it in a large bowl with the skin paste on the bottom. Sprinkle minced ginger and salt on the meat, and then spread the finely chopped sprouts on the surface of the meat.
5
Put on a steamer, steam over high heat for 30 minutes, then steam over low heat for 30 minutes, and take out.
6
Take a slightly larger bowl, turn it over and place it on the meat bowl, turn it over and place it on the large bowl, and you will have the meat with sprouts. Have a bowl of rice and enjoy it!Sichuan braised pork Make Tips
1. The meat should be pork belly. Fat 4 and thin 6 are better. If it is too thin, it will not taste good. Return to the pot and steam it twice more to make the meat soft, rotten, delicious and delicious. 2. I improved it without adding beer, but it tastes good if I add all the glutinous rice juice. 3. You can also add a small amount of pepper, pepper, star anise and other seasonings according to your personal taste. 4. Make sure to add enough water in the steamer at one time to prevent it from drying out.