Chinan's meat
By VicentaLakin
The meat is one of China's famous snacks and a very special snack in Jenan. Chinan cut the flesh with five flowers in the middle of thinness, tied it in one place, boiled it and made it in soy sauce. The meat is cooked with sauce, not salt. In the north, the meat is not sugary and is cooked in a jar with only eight horns of soy sauce. The great thing about meat is that it's there to make a good taste of it. It's hot, but it's not salty and it's just for dinner. And when it is hot and gravy on rice, it is beautiful。
Recipe Recommendations
- pork belly 500G
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- soy sauce appropriate amount
- salty and fresh
- stewed
- several hours
- simple
Steps for Chinan's meat
1
Select three layers of hustling。
2
The pot burns water, and the onions are in。
3
Put the bouquet in the pot。
4
Get out, wash the blood out。
5
Cut about 10 centimetres long and about 0.5 centimetre thick。
6
Tied onions, laid the bottom of the altar。
7
Ginger in。
8
Put pork chops in the altar。
9
Put the sauce in. About a third, too much salt
10
Put them in ice sugar and eight corners and pour them into clean water (like meat)。
11
Fire, burn, turn the fire, slow for about two hours。
12
Fire's here, turn it off, take the meat out, turn it off。Chinan's meat Make Tips
1. Blanch the pork belly with water first to remove blood foam. Wash it after blanching, also to wash the foam and make it clean and refreshing.
2. Tie the shallots and place them on the bottom of the pot. This will not only allow the aroma of shallots to soak into the meat from bottom up, but also prevent the pan from being burnt.
3. Because no salt is added, the amount of soy sauce is directly related to the salty taste of the meat. Personally, I think that it is enough to add about one-third of it, and then pour in clear water that is the same as the meat.
4. Use a straight casserole to make this best. If you don't have it, you should choose a casserole with good thermal insulation performance!
5. Bring to a boil over high heat, turn to low heat and continue to simmer slowly until the meat is crispy and rotten. Turn off the heat.
2. Tie the shallots and place them on the bottom of the pot. This will not only allow the aroma of shallots to soak into the meat from bottom up, but also prevent the pan from being burnt.
3. Because no salt is added, the amount of soy sauce is directly related to the salty taste of the meat. Personally, I think that it is enough to add about one-third of it, and then pour in clear water that is the same as the meat.
4. Use a straight casserole to make this best. If you don't have it, you should choose a casserole with good thermal insulation performance!
5. Bring to a boil over high heat, turn to low heat and continue to simmer slowly until the meat is crispy and rotten. Turn off the heat.