Rising step by step [Pagoda Meat]

Overview

This pagoda pork was made for my New Year's Eve dinner, and it was a temporary idea. I had been preparing to make braised pork with pickled vegetables before, and I decided to challenge it before cutting it. To be honest, it was the first time I made it, and I was not sure at all, so I was not very satisfied with the finished product. My knife skills were not good, and I was not satisfied with the shape. It was not until I searched Baidu before posting today that I found out that there is a mold for making pagoda meat. I first got to know pagoda meat on "Top Chef". It has been a few years and I have completely forgotten the preparation process of the contestants, but the final product is still fresh in my memory. A square piece of meat turned into the shape of a pagoda. It was very magical. At that time, I wanted to try it if I had the opportunity. I have gained some experience after trying it this time. It is best to freeze the meat in the refrigerator before cutting. It will be easier to cut and cut into squares. After adding the pickles, it is best to fix the top and bottom with toothpicks. I only fixed the bottom junction, so it was a little deformed after steaming.

Tags

• hot dishes
• home cooking
• chinese banquet
• common dishes
• meat dishes
• old man
• dinner with friends
• winter recipes
• lunch
• light soy sauce
• mushrooms
• old soy sauce
• pork belly
• rose bean curd juice
• sugar
• umeboshi
• salt

Ingredients

Steps

1. 1 Wash the pork belly, put it in a pot, add ginger slices and scallion and blanch it.

   

2. 2 After the water boils, skim off the foam and cook until it can be pierced with chopsticks, then take it out.

   

3. 3 Apply a layer of dark soy sauce and brown sugar while it's still hot.

   

4. 4 After it cools down slightly, put two tablespoons of oil in the pot, with the pork belly skin side down, and fry until the skin bubbles and turns dark. (This action is very dangerous. I put the meat in one hand and covered the pot with the other, so I couldn't take pictures).

   

5. 5 Soak the prunes until soft.

   

6. 6 Put it in the pot and cook for about half an hour. If it is too big, drain it and cut it into smaller pieces.

   

7. 7 Trim the corners of the meat into a square shape.

   

8. 8 Cut one piece at a time along the edge. Do not cut off each piece until it reaches the corner. Cut the next piece in succession until it is completely cut.

   

9. 9 Add light soy sauce, dark soy sauce, rose bean curd juice, salt and sugar and marinate for 1 hour.

   

10. 10 Heat the oil in the pan, add minced ginger and garlic and stir-fry until fragrant.

    

11. 11 Add mushrooms and fry until soft.

    

12. 12 Add dried prunes and stir-fry, adjust sugar, salt and light soy sauce, stir-fry well and serve.

    

13. 13 Put the meat on your hands, return it to a pagoda shape, and stuff the prunes inside (tightly).

    

14. 14 Finally, secure with toothpicks and place on a plate. Steam in pressure cooker.

    

15. 15 Tear broccoli into small florets, soak in salt water, add water in a pot, add appropriate amount of salt and oil to boil, blanch broccoli for two minutes and drain.

    

16. 16 Take out the steamed pagoda meat and pour the soup into the pan.

    

17. 17 Broccoli rim.

    

18. 18 Add appropriate amount of oyster sauce and water starch to the soup to thicken it.

    

19. 19 Pour over the pagoda meat.