Handful of meat

Handful of meat

Overview

Bangzi Pork is a traditional famous dish in Jinan, Shandong. In the past, there was a shop specializing in Bangzi Pork in the food street not far from my home. I would go there to eat it every now and then. After the food street moved, I never ate it again. My family wanted to eat it today, so I made it according to the previous taste and the ingredients I wanted to eat. Unexpectedly, it was not bad😋. It is fat but not greasy, thin but not sticky, and has a mellow aftertaste in the mouth. You might as well give it a try.

Tags

Ingredients

Steps

  1. Prepare ingredients: frozen tofu and quail eggs (add whatever you like).

    Handful of meat step 1

  2. Soaked kelp knots.

    Handful of meat step 2

  3. Seasoning.

    Handful of meat step 3

  4. For a piece of pork belly, heat an iron pan and fry the pork belly skin side down in the hot pan.

    Handful of meat step 4

  5. Because I don’t have a flamethrower at home, I use an iron pot to burn the pig skin to remove the fishy smell.

    Handful of meat step 5

  6. Add cold water to the iron pot, add onion and ginger cooking wine, then add the cleaned pork belly, bring to a boil over high heat, skim off the foam, and cook for about ten minutes.

    Handful of meat step 6

  7. Take out the cooked pork belly and cut into thick slices half finger width.

    Handful of meat step 7

  8. Prepare marinated pork belly slices in light soy sauce, dark soy sauce, and oyster sauce.

    Handful of meat step 8

  9. Mix well and marinate for about fifteen minutes.

    Handful of meat step 9

  10. Spread the marinated pork belly into the iron pot and fry slowly over low heat.

    Handful of meat step 10

  11. Slowly fry the pork belly until both sides are browned, remove and set aside.

    Handful of meat step 11

  12. In the remaining oil from frying the pork belly, add quail eggs and fry until they turn tiger skin color.

    Handful of meat step 12

  13. Clean the iron pot, add a little oil, add the prepared seasoning and stir-fry.

    Handful of meat step 13

  14. Add pork belly, cook Huadiao for a while and stir-fry.

    Handful of meat step 14

  15. Then add kelp knots and frozen tofu and continue stir-frying.

    Handful of meat step 15

  16. Add boiling water that covers the ingredients. The water must be wider. Bring to a boil and simmer for about forty minutes.

    Handful of meat step 16

  17. Turn over halfway, add quail eggs, add a little salt and rock sugar according to personal taste, and simmer until the juice is reduced.

    Handful of meat step 17

  18. Sprinkle some chives when serving.

    Handful of meat step 18

  19. Finished product is plated.

    Handful of meat step 19

  20. The meat is soft and salty, the kelp knots are soft, the frozen tofu soaks up the soup, and the quail eggs taste like braised eggs.

    Handful of meat step 20

  21. Soft and glutinous pork belly with a bowl of rice🍚, in one word - delicious.

    Handful of meat step 21