Red yeast paste meat roll
By VicentaLakin
Recipe Recommendations
- pork skin appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- red yeast rice appropriate amount
- octagonal appropriate amount
- rock sugar appropriate amount
- bandits appropriate amount
- grass fruit appropriate amount
- cinnamon appropriate amount
- cumin appropriate amount
- salt appropriate amount
- dried chili appropriate amount
Steps for Red yeast paste meat roll
1
Scrape off the white oil on the meat skin, rinse it clean, and blanch it with water to soft.
2
The fried meat skin is scraped with oil again, and the oily meat skin is washed with hot water.
3
The scraped and cleaned meat skin is cut into long strips more than ten centimeters wide.
4
The meat skin is rolled up tightly from one end and tied tightly with clean thin hemp rope to make it look like the picture above.
5
Add hot water to the pot, add red yeast rice, soy sauce, soy sauce, star anise, grass carpus, cinnamon, cumin, ginger salt pepper, and finally add meat rolls.
6
Bring to a boil over high heat, turn to low heat and simmer slowly until the meat skin is soft and rotten, about 30 minutes.
7
Put the sauced meat skin roll into a crisper, pour in the soup from boiling the meat skin, cool thoroughly, and place it in the refrigerator to serve as you please.
8
Cut it into thin slices and add a dip to it.