【Tianjin】Tiaozirou

Overview

This dish is delicious and has been eaten in my family for decades. It is my father-in-law’s specialty. He has been making it for decades. It is a must-have every Spring Festival. I make several bowls at a time. Except for my own New Year’s Eve dinner, I eat and take it together. The most special thing about the Spring Festival is the sliver meat. I eat it in several restaurants. This meat is completely different from the methods of braised pork with pickled vegetables and braised pork with konjac. It restores the original taste of meat, is very fragrant, and is not greasy at all. Although the old man is gone now, this dish has been passed down to my husband, and the taste is still the same as before. It is an heirloom dish that has not changed in my family for many years. Everyone can share the delicious food. Today, my mother will share this heirloom dish with friends who love food. I wish you all a happy new year, happiness and health!

Tags

• hot dishes
• chinese banquet
• cooking wine
• green onions
• pork belly with skin
• rock sugar
• star anise
• sweet noodle sauce
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Divide the meat into two parts so it’s easier to work with

   

2. 2 Put the meat into a pot with cold water, add 2 tablespoons of cooking wine and 4 slices of ginger, bring to a boil over high heat, and cook for 30 minutes

   

3. 3 Take it out, drain the water, and let it dry until no water can be seen outside the meat, so that the next step will reduce splashing

   

4. 4 Add 2 tablespoons of vegetable oil to the pot and fry the meat skin side down over low heat until the skin becomes hard and golden (when frying, be sure to cover more than half of it with a lid to avoid splashing)

   

5. 5 Place the fried meat on a plate to dry until it is not hot to the touch, then cut into slices as thick as the head of a chopstick

   

6. 6 Spread the sweet noodle sauce into a large bowl, and place the sliced meat in the bowl with the skin side down

   

7. 7 Prepare the seasonings to add to the bowl

   

8. 8 Cut green onions and ginger into slices, place them in a large bowl, add soy sauce, salt, cooking wine, Sichuan peppercorns, star anise, and rock sugar

   

9. 9 Put water in the steamer, put the meat on the drawer, cover and bring to a boil over high heat, steam for 1 hour, prepare a deep plate larger than the bowl, invert it on top and serve.

   

10. 10 Finished product picture!

    

11. 11 Finished product picture!