First grade meat(yi pin rou )

First grade meat method:

Raw materials for making a grade of meat:

There are 750 grams of pork with skin, 250 grams of rock sugar, 15 grams of scallion, 25 grams of ginger, 10 grams of sugar, 3 grams of refined salt and 3 grams of monosodium glutamate,

Cooking wine 20g.

First grade meat production steps:

1. The pork was boiled in boiling water for 10 minutes and then soaked in cold water for 20 minutes;

2. Cut the pork into 2.5cm square pieces. Put the meat on the skin of the meat and boil it in boiling water for 10 minutes. Remove and wash it. Boil the rock sugar in hot water and pour it into the pot;

3. Hold the pork with bamboo and put it into the pot. Add clear salt, cooking wine, scallion and ginger. Simmer over low heat until it is mature;

4. Stir fry the sugar in another frying pan until it foams and turns red. Pour it into the stewed pork pot. Then simmer it over low heat until it is crispy. Drag the pork into the plate, thicken the juice and pour it on the pork.

First grade meat

Yipin meat is a traditional local dish in Beijing, which belongs to Beijing cuisine.

Basic information

Recipe name: yipinrou

Cuisine: Beijing cuisine

Type: local characteristics

Basic features: traditional Beijing cuisine. It is characterized by complete shape. Red skin and rotten meat. Fat but not greasy.

Basic materials

: 750 grams of streaky pork with skin, 250 grams of rock sugar.

Materials used

：

750 grams of streaky pork with skin, 250 grams of rock sugar

Seasoning: Erguotou hop sauce Jishi fennan milk sugar starch monosodium glutamate

characteristic

Traditional Beijing cuisine is characterized by complete shape, red skin, rotten meat, fat but not greasy.

1. Pork: Although there are designated slaughterhouses, there are still a lot of waterflood meat in the market, so we must be very careful when we buy it. Today, I'd like to talk about some good ways to identify water injected meat.

A. (1) color observation: the appearance of normal fresh pork was air dried, the lean tissue was compact, and the color was slightly black. The surface of the injected meat is bright and looks watery. The lean tissue is delivered to the meat, and the color is lighter

(2) Touch: normal fresh meat feels sticky. Water injected meat has no viscosity.

(3) Shao: if you are a man, there is a simple way to stick a cigarette on the lean meat. After a while, remove it and light it. If there is a flame, it is normal fresh meat, otherwise it is water injected meat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yi Pin Rou