Soviet-style cherry meat
Overview
Braised pork has a long history in China, and the cooking methods vary greatly from place to place. Su-style cherry meat is also a type of braised pork. It is named after it is as small as a cherry, bright red in color, and melts in your mouth
Tags
- hot dishes
- chinese banquet
- high-end
- old man
- sichuan cuisine
- dinner with friends
- new year’s eve dinner
- spring recipes
- summer recipes
- autumn recipes
- winter recipes
- banquet dishes
- full banquet of manchu and han dynasties
- lunch
- dinner
- spring festival
- cinnamon
- huadiao wine
- old soy sauce
- onion and ginger
- pork belly
- rapeseed heart
- red yeast rice
- rock sugar
- star anise
- fragrant leaves
- salt
Ingredients
Steps
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Main ingredients: pork belly
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Seasonings: rice wine, cinnamon, red yeast rice, star anise, bay leaves, rock sugar, onion and ginger
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Put the red yeast rice into the seasoning bag and set aside
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Put the pork belly into cold water and bring to a boil over high heat, then skim off the foam and cook until the pork belly is cooked
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Cook until cooked, take out and wipe dry
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Place the pork belly skin side up on the chopping board and cut with a knife every 1.5cm. Then make another cut perpendicularly to the cut mark every 1.5 cm. The depth of the cut should penetrate into the first layer of lean meat
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In the casserole, add onions, ginger, red yeast rice buns, star anise rock sugar, bay leaves, cinnamon and other seasonings
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Put the cut pork belly skin up into the pot, add the meat broth and Huadiao wine
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Add a teaspoon of dark soy sauce
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Add salt
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Cover and bring to a boil, then simmer over low heat
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Simmer over low heat for about 1.5 hours until the meat is crispy and tender. Remove the bay leaves, star anise, cinnamon and other seasonings and do not use them
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Turn to medium heat and thicken the soup slightly
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Take it out and put it on a plate, blanch a few small rapeseeds and garnish around the edge
