Oil free meat(zou you rou )

Method of cooking oil meat:

Raw materials used for cooking oil free meat:

500g pork streaks. Vegetables 150 grams. 15 grams of green onion, 0,5 grams of cinnamon, 25 grams of ginger, 2 grams of vinegar, 0.5 grams of star anise, 15 grams of Shaojiu, 5 grams of sugar, 50 grams of broth, 35 grams of soy sauce, 1000 grams of vegetable oil (100 grams of oil consumption).

Processing steps of fried pork

Scrape and wash the pork, put it into the pot and add water until it's mature. Remove it from the pot, wipe it dry, and then spread 15g vinegar and soy sauce on it. Fry the pork in a 90% oil pan for about 1 minute until the skin of the pork is bubbly and wrinkled. Remove it immediately. Put 20g soy sauce, onion, Shaoxing wine, sugar, star anise, cinnamon and broth into a hot pot. Heat the meat for 1 minute. Take out the meat and cool it. Cut it into 12 pieces. Put the skin down in a bowl with shredded ginger. Pour in the original soup and steam it in the steamer until it is crisp with high heat. Cut the vegetables into 5cm long sections, blanch them in boiling water and put them on the meat. When serving, cover the meat in the soup plate and remove the bowl.

The characteristics of oily meat are as follows

Wrinkled skin, ruddy color, crisp and fragrant, crisp but not greasy, refreshing vegetables, the most appropriate meal.

Oil free meat

Zou Yourou is a dish made of pig streaked pork, green vegetables as the main ingredients, onion knot, cinnamon, shredded ginger, vinegar, star anise, Shaoxing wine, sugar, broth, soy sauce and vegetable oil as the auxiliary materials. It has a salty taste.

Zhejiang Zou you Rou

raw material

500g pork streaks. Vegetables 150 grams. 15 grams of green onion, 0,5 grams of cinnamon, 25 grams of ginger, 2 grams of vinegar, 0.5 grams of star anise, 15 grams of Shaojiu, 5 grams of sugar, 50 grams of broth, 35 grams of soy sauce, 1000 grams of vegetable oil (100 grams of oil consumption).

Production process

1. Scrape and wash the pork, put it into the pot and add water until it's mature. Remove it from the pot, wipe it dry, and then spread 15g vinegar and soy sauce on it. Fry the pork in a 90% oil pan for about 1 minute until the skin of the pork is bubbly and wrinkled. Remove it immediately.

2. Put 20g soy sauce, onion, Shaoxing wine, sugar, star anise, cinnamon and broth into a hot pot. Heat the meat for 1 minute. Take out the meat and cool it. Cut it into 12 pieces. Put the skin down in a bowl with shredded ginger. Pour in the original soup and steam it in the steamer until it is crisp with high heat.

3. Cut the green vegetables into 5 cm long sections, cook them in boiling water, and then put them on the meat. When serving, cover the meat in the soup plate and remove the bowl.

Jiangyin Zou you Rou

In the seventh year of the reign of Emperor Kangxi of the Qing Dynasty, Jian, a native of Baxian County, Sichuan Province, went to Jiangyin to serve as a scholar in the Jiangsu government office. In short, it is carnivorous, and it must eat meat at every meal. One day, he entertained the local bachelor at the Yamen. The chef is going to make a pot of garlic flavored white cut meat for guests. In a hurry, he dropped a piece of cooked meat into the hot oil pan. When the meat was picked up, it had been deep fried into golden yellow, with a layer of bubbles on the skin. The kitchen is in a hurry. It's too late to buy fresh meat to redo. He had no choice but to cut the golden meat into pieces and put it in a bowl, just like the braised meat, with some soy sauce, yellow rice wine, salt and sugar, and then put it into a steamer for steaming. Then, panic waiting for the living room notice to serve. After a long time, a message came from the living room to ask the kitchen. The kitchen had no choice but to walk over in fear. Jane asked: today, what kind of meat do you make? How come I haven't seen it before? The chef nervously explained the meat making process. Jane burst out laughing. He said with a smile: today, you made a good dish, wonderful! Wonderful! From then on, Jiangyin people will use this method to cook meat called: "oil meat.".

practice

Scrape and wash the pork, put it into the pot and add water until it is mature. Remove it from the pot, wipe it dry, and then spread 15 grams of vinegar and soy sauce. Fry the pork in a 90% (about 225 ℃) fat pan for about 1 minute until the skin blisters and wrinkles. Put 20g soy sauce, onion, Shaoxing wine, sugar, star anise, cinnamon and broth into a hot pot. Heat the meat for 1 minute. Take out the meat and cool it. Cut it into 12 pieces. Put the skin down in a bowl with shredded ginger. Pour in the original soup and steam it in the steamer until it is crisp with high heat. Cut the green vegetables into 5 cm long sections, cook them in boiling water, and then put them on the meat. When serving, cover the meat in the soup plate and remove the bowl.

nutritive value

The skin has beautiful wrinkles, and the perfect layer of fat and thin. It melts immediately at the entrance, crispy but not greasy. It is the most popular main course on New Year's Eve dinner with water bamboo shoots and eggs stewed together.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zou You Rou