Tiger skin meat(hu pi rou )

Method of tiger skin meat:

Raw materials for making tiger skin meat:

One kilogram of hairy pork, 50 grams of pickled Xueli red stem, 1 kilogram of vegetable oil, 20 grams of cooking wine, 150 grams of sugar, 50 grams of salt, 20 grams of soy sauce, 20 grams of green onion, 20 grams of ginger and 2 large ingredients.

Steps of making tiger skin meat:

1. Roast the meat on the fire, soak it in warm water, scrape off the burnt skin and dirt, and dry it. Then cut the skin into a tiger pattern flower knife and wash it with clean water.

2. Pat the ginger sparsely and cut the scallion into 3cm long sections. Remove the root tip of the red stem in the pickled snow, cut it into 2 cm long sections, wash it with cold water, dry it a little, and then fry it until it's ready to use.

3. Put some water in the pot and bring to a boil. Add soy sauce, cooking wine, soy sauce, sugar, scallion, ginger and salt, and then put meat (skin up). After the soup is boiled, skim the froth and simmer over a slow fire until it is 3-4 mature. Turn over the meat and simmer again. When the meat is 8-9 mature, take it out, put the skin of the meat down in a bowl, pour the soup on the meat, add the red stem in the snow, steam it for 15-20 minutes. Then buckle the leather upward into the plate

Characteristics of tiger skin meat:

It is glossy and smooth, and the pattern looks like tiger skin. It is soft, rotten and mellow.

Tiger skin meat

Tiger skin meat is a famous traditional dish in Jiangsu Province, which belongs to Jiangsu cuisine. It is made of pork with skin and fresh vegetables. The skin is wrinkled, fat but not greasy, sweet and delicious, shiny and smooth, like tiger skin, soft, rotten and mellow. Streaky pork is rich in nutrients, easy to absorb, and has the effect of supplementing skin nutrients and beauty.

raw material

Main ingredients: 1 kg pork with skin, fresh vegetables. Seasoning: 1kg vegetable oil (actual consumption is about 100g), 20g cooking wine, 150g sugar, 50g salt, 20g soy sauce, 20g scallion and 20g ginger.

Production process

(1) Roast the meat on the fire, soak it in warm water, scrape off the burnt skin and dirt, and dry it. Then cut the skin into a tiger pattern flower knife and wash it with clean water. (2) Pat the ginger thinly and cut the scallion into 3cm long sections. Remove the root tip of the red stem in the pickled snow, cut it into 2 cm long sections, wash it with cold water, dry it a little, and then fry it until it's ready to use. (3) Put some water in the pot and bring to a boil. Add soy sauce, cooking wine, soy sauce, sugar, scallion, ginger, salt and meat (skin up). After the soup is boiled, skim the froth and simmer it over a slow fire until it is 3-4 mature. Turn over the meat and simmer it again. When the meat is 8-9 mature, take it out, put the skin of the meat down in a bowl, pour the soup on the meat, add the Xueli red stem to be used, steam it for 15-20 minutes. Then put the skin upward into the plate, pour the soup into the frying spoon, and then pour it on the meat.

nutritive value

Streaky pork - streaky pork is rich in nutrients, easy to absorb, and has the effect of supplementing skin nutrients and beauty.

Xuelihong - this is a traditional vegetable that everyone in Wuyishan likes to eat. It tastes delicious and has the functions of appetizing, invigorating the spleen and helping digestion. Xuelihong contains a variety of amino acids and vitamins, so it is called "healthy food".

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hu Pi Rou