pork paste with tiger skin
By VilmaNolan
One of the must-have dishes at our wedding banquet in Hengdong is braised pork. The braised meat is delicious, but the entire production process is still quite troublesome. The entire braised meat processing process is divided into: pan roasting-boiling-coloring-knife knife-steaming in cages. Let me briefly introduce the first three steps below.
Recipe Recommendations
- white radish 300 grams
- Cola 200 grams
- vegetable oil 1000 grams
- bitter taste
- fried
- three-quarters of an hour
- senior
Steps for pork paste with tiger skin
1
Brown the pork belly skin side down in a red-hot iron pot to remove the unshaved bristles, then cut into large pieces of meat (about 15cm*15cm), wash them with warm water for later use.
2
Wash the white radish and cut it into slices.
3
Put the meat into the soup pot, add the white radish, cover and cook over high heat.
4
Boil the meat until 80% done. You can easily insert it into the meat skin with chopsticks. When no blood seeps out, pick up and drain the water.
5
Sit in the pot and boil the oil, prepare meat hooks, towels, and coke.
6
Use a towel to wipe off the moisture from the meat.
7
Hook up the meat with a meat hook, immerse the skin in the cola and dip it evenly.
8
Hook up the meat batter dipped in cola, skin down, and place it in a 70% hot oil pan to soak and fry it.
9
Fry until the skin turns brownish red and blisters, then turn over and continue to fry until the meat turns golden.
10
Pick up the meat, drain the oil, let cool, and set aside (put it in the refrigerator to make slicing easier).pork paste with tiger skin Make Tips
Because the making of buttoned meat is dangerous, it is not recommended for non-professionals to make it at home.