1 recipe found
Under the tutelage of Hong Kong's famous Teochew cuisine chef, Xu Meide, he added Teochew elements to the traditional Hong Kong-style pork belly soup to create this classic dish. Before introducing the specific steps, let’s popularize the knowledge about choosing beef brisket: • Boneless short rib (boneless cowboy bone): The strongest beef flavor, taken from the cowboy bone/rib (shortrib) in front of the beef breast or the beef rib (Fingermeat) next to it. •Skirt Steak: Also called Skirt Steak, Bengsha Pork or Butterfly Steak, it is the belly part of the cow's belly, located near the cow's diaphragm. Skirt Steak is half as good as Skirt Steak. It is soft but not hard due to the thin soft gelatin. • The bottom of the belly: a piece of meat connected to the belly close to the cowhide. It is thick and tough and difficult to cook. • Pork belly: A piece of meat between Shuang Pork and Pork Pork Pork. The weight is very small. There is soft gelatin on all sides and it is very crispy. My preference is the Bengsha pork belly with a layer of meat sandwiched between two pieces of tendons. Remember to check out the experience section for the perfect tutorial.
