【Guangdong】Kway meat

【Guangdong】Kway meat

Overview

Kueh Rou is a traditional folk delicacy in the Chaoshan area of Guangdong. It can also be called one of Chaoshan delicacies. In Chaoshan, almost every household makes this kind of delicacy during the Chinese New Year. Maybe many friends outside the province have never heard of the word Kueh Rou. I don’t understand why it was named this way. Growing up in the Chaoshan area, I can say that I still never get tired of eating this kind of delicacy. The main ingredient is pork belly, marinated with spices and then rolled into strips, then chopped into pieces and fried until golden brown. The frying process can release the fat of the pork belly well, so it does not feel greasy when eaten, but has a crispy skin and fragrant filling. Friends from Chaoshan, Guangdong will definitely be familiar with it, but friends from outside the province can buy ingredients on Taobao and make it at home. But you need to use curd film and seasoning essence (cured film is also a kind of soy product, but the workmanship is thin and transparent, seasoning essence is a spice unique to Chaoshan area). These materials are mostly found in Chaoshan area, and friends from outside the province can buy them very cheaply on Taobao.

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Ingredients

Steps

  1. Wash the pork belly and pat dry the skin, then cut it into small pieces or strips, try to cut it into small pieces

    【Guangdong】Kway meat step 1

  2. A piece of rot film, friends from outside the province can buy it on Taobao

    【Guangdong】Kway meat step 2

  3. A packet of condiment essence. This is a spice unique to the Chaoshan area. You can also substitute other similar spices

    【Guangdong】Kway meat step 3

  4. Chop garlic, water chestnuts and onions separately

    【Guangdong】Kway meat step 4

  5. Add a little salt, chicken powder, light soy sauce, seasoning essence, sweet potato starch, and three eggs to the pork belly and mix well with your hands

    【Guangdong】Kway meat step 5

  6. Then add the garlic, water chestnuts, and green onions prepared in advance and mix well again. If you don’t have water chestnuts in this step, you can use half a pear instead

    【Guangdong】Kway meat step 6

  7. Cut the rot film in half and lay it flat on the drill board. Take an appropriate amount of marinated meat filling and place it on the curd film, compact it and roll it into strips

    【Guangdong】Kway meat step 7

  8. Arrange the prepared rice dumplings evenly on the plate. You can make more at one time and freeze them in the refrigerator (can be stored for one month)

    【Guangdong】Kway meat step 8

  9. Place the prepared kueh meat on the drill board and chop it into even pieces. The freshly made kueh meat is very soft. It will be better if you freeze it for four to five hours and then chop it into pieces

    【Guangdong】Kway meat step 9

  10. Heat the oil in the pot until it is seven times cooked, add the kueh meat

    【Guangdong】Kway meat step 10

  11. Use medium-low heat throughout and fry until golden brown as shown in the picture

    【Guangdong】Kway meat step 11

  12. Picture of the finished product, real traditional Guangdong Chaoshan food, the color is so tempting

    【Guangdong】Kway meat step 12