Enjoyable meat
Overview
Pork meat is one of the classic Han dishes in Huaihai area. Fat but not greasy, rich in flavor, and the color of the meat is mouth-watering. It's mostly eaten for lunch, but it's also great for dinner. According to legend, at the end of the Eastern Han Dynasty, the world was in chaos. Liu Bei, Guan Yu, and Zhang Fei cherished each other and decided to take over. Zhang Fei is a butcher, mainly butchering pigs. After I finished praying a few times, I put pork, xuanhua and tofu in a pot and cooked it. Later, during the Sui Dynasty, a famous chef from Lu improved this method. This approach combined with the legendary sworn brothers of Liu, Guan, and Zhang has become today's meat. In the past few days, I occasionally saw this dish on Weibo videos and thought it was good, so I gave it a try.
Tags
Ingredients
Steps
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grams of pork belly, washed and cut into long thin slices.
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Boil the water in a pot under cold water. After the water boils, add two spoons of cooking wine and continue to cook for 2 minutes.
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Drain the water, add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oil, and 1 tablespoon of five-spice powder and mix well. Marinate for 2 hours, turning twice in the middle.
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All ingredients are ready.
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Heat the wok and add a handful of rock sugar.
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Boil over low heat to make syrup.
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Remove the meat slices, drain the marinade, and stir-fry until browned.
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Add all the aniseed ingredients, 1 tablespoon of salt, and the marinated meat soup, and stir-fry evenly.
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Add enough water to cover the meat. Bring to a boil, turn to medium-low heat and simmer for 30 minutes.
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Finally, the fire is used to remove the juice.
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Load
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Finished product pictures
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Close-up
