The meat

By VicentaLakin

The meat
People who lived in Jenan must have eaten meat and meat in a Chinan snack shop or a roadside stand for the sale of a hotel, and a few years ago, there was a time when I left work late and often at the roadside to eat this big piece of meat, sea bands, tofu skin, an egg, with a bowl of rice and a meal, and a meal with rice, and a meat-dry rumor that it originated from the Song Pilgs who came to the water beam mountain because the team had grown up to eat. When you can't find a big enough cook, you'll be in a lot of trouble. Since then, meat has been officially included in the good guys' menu. After the opening of the Kyo-Hung Canal, the meat was spread across the canal because it was so delicious (80% from the legend, 20% of me, and with coincidences, I'm talented) and now writing the Zinan family version of the meat copyrights

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Steps for The meat

  • Make The meat step 0
    1
    Eleven
  • Make The meat step 1
    2
    Put it in the pot for five minutes with fresh water
  • Make The meat step 2
    3
    When boiled, it washed out the blood on the surface with fresh water. Then you cut up about eight centimeters, about one centimetre of meat
  • Make The meat step 3
    4
    Put onions, centipedes, ginger blades and fragrance leaves in the casserole
  • Make The meat step 4
    5
    Put the sauce in
  • Make The meat step 5
    6
    With proper water, put in ice sugar
  • Make The meat step 6
    7
    Sea belts cut into squares six centimeters and put them in sandpots
  • Make The meat step 7
    8
    Tofu skin cut to six centimetres of square and put it in the casserole
  • Make The meat step 8
    9
    Eggs boiled, shelled, put in the pot. Then the fire broke open, changed the fire, and slowly took two hours. It's done。

    • The meat Make Tips

    Making Bazi Rou is very simple, and the ingredients used are common, so it is perfect for making at home. I have summarized a few points to keep in mind. 1. You must choose pork belly with skin that has a good balance of fat and lean meat; this is the only way to make it authentic, tasty, and flavorful! Without the skin or if it's too lean, it won't be fragrant. Of course, don't choose pork belly that is too fatty either, if you know what I mean~~ 2. Try to choose thicker kelp; it needs to have some chewiness after stewing. The kind that's as thin as paper tastes bad when cooked. 3. Making Bazi Rou uses quite a bit of soy sauce, as the flavor comes almost entirely from the sauce—I used half a bottle today. There is no need to add salt, because soy sauce is salty enough on its own. 4. Soy sauce = Dark Soy Sauce (Laochou); do not use Light Soy Sauce (Shengchou). Dark soy sauce is darker in color, while light soy sauce is lighter. If you use light soy sauce, you won't achieve that perfect rich color. Since the soy sauce provides the color, you don't need to melt sugar to create caramel color; the 30 grams of rock sugar added is simply for seasoning. 5. Bazi Rou fits the free-spirited style of the Liangshan heroes— "drinking from large bowls and eating big chunks of meat." They must have all had iron-clad stomachs! That said, although Bazi Rou is incredibly delicious, us ordinary folks shouldn't eat too much at once; it can be hard to digest for those with weak stomachs. For those with particularly poor self-control, I strongly recommend preparing a bottle of digestive pills!! I am not responsible if you eat too much and get stuck!! 6. After the meat is finished, do not pour away the soup used for braising the Bazi Rou. This is "master stock," a treasure! Save it to stew a Spanish mackerel the next day; it is absolutely divine! Foodies, get to it quickly, don't let yourself drool to death and get laughed at~~~ Ahahahaha!!!!!

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