Roujiamo meat

Roujiamo meat

Overview

The braised pork used to make Roujiamo is different from the braised pork in that it needs to be cooked in water until it turns sugary. The color of sugar boiled in water is different from that of sugar fried in oil. The color of sugar fried in oil will be uneven, but the color of sugar boiled in water will be very even. The braised pork made with this recipe is bright red, neither fishy nor greasy, and is very delicious.

Tags

Ingredients

Steps

  1. A large piece of pork belly weighs 750g. The meat is a bit thin, so I added 3 more pieces of fat later. A total of 1000g of meat. Pour cold water into the pot until the water covers the meat by about 3 cm. Add 3 slices of ginger and 30g of cooking wine to the pot. Bring to a boil over high heat, skim off any foam, and cook until cooked through, about 20 minutes. If you want to make braised pork that is not fishy, this step cannot be omitted!

    Roujiamo meat step 1

  2. Place a cast iron pot on the burner, put 1500g of half a pot of water into the pot, and heat it over high heat. Figures 2 and 3 run simultaneously.

    Roujiamo meat step 2

  3. Place a wok on another stove, add 30g of water into the pot, add 35g of rock sugar, and cook over low heat. Figures 2 and 3 run simultaneously.

    Roujiamo meat step 3

  4. Cook until the rock sugar turns yellow and fine bubbles appear. Carefully pour roasted color into cast iron pan. Note: The sugar color may collapse and splash when exposed to water, so be careful to prevent burns.

    Roujiamo meat step 4

  5. Prepare braised pork ingredients: 1 aniseed, 30 peppercorns, 3 or 4 bay leaves, 1 piece of cinnamon, 1 piece of Angelica dahurica, 1 grass fruit, 1 bean curd, 1 fragrant sand, 1 piece of galangal, 1/5 piece of tangerine peel, 10 cloves. Put all the braised pork seasoning into the cast iron pot. If it's too troublesome, you can just use ready-made braised pork buns.

    Roujiamo meat step 5

  6. In order to reduce the marinating time, I cut the cooked pork belly into large cubes of 2x2 cm. Place in cast iron pan.

    Roujiamo meat step 6

  7. Cut some 4 green onions, 3 ginger slices, and 2 garlic cloves and press them with a knife. Put the above ingredients into a cast iron pot, add 30g of cooking wine, 15g of soy sauce, and 10g of rock sugar.

    Roujiamo meat step 7

  8. Bring to a boil over high heat, add water to about one punch above the meat, add 1500g of water, and simmer over low heat for 1 and a half or 2 hours. Don't stew the soup too dry, leave enough soup juice to marinate the meat. Add salt in the last half hour, taste the soup, and make appropriate adjustments to the amount of salt. I added 12g of salt.

    Roujiamo meat step 8

  9. The meat is bright red in color but not greasy. I poured out the soup separately, prepared it to cool, and skimmed off the lard on top. Then pour the soup into the pot of braised pork and soak overnight.

    Roujiamo meat step 9

  10. Chop an appropriate amount of meat and pour a ladle of broth on top. Chop the onion into mince, mix the two evenly, and put them in the cake.

    Roujiamo meat step 10

  11. The delicious Roujiamo is ready.

    Roujiamo meat step 11