Cloud meat with strong tea flavor(cha xiang nong yu de yun wu rou )

Cloud meat with strong tea flavor

Introduction:

"Yunwu meat" is a traditional delicacy of Anhui tea in the eight tea series. It is famous for its smoky and misty flavor. Its finished product is bright in color, yellow and red in color, crisp and rotten in texture, fat but not greasy, mellow and delicious, and its tea flavor is very rich and quite characteristic. "

Production steps:

Step 1: prepare the pork.

Step 2: hold the meat in the iron clip and bake it on the fire.

Step 3: bake until golden and remove.

Step 4: soak in water for 15 minutes.

Step 5: scrape the scorched skin with a knife and wash it with water.

Step 6: add water to the soup pot and put in the meat.

Step 7: boil and skim the foam.

Step 8: add star anise, onion, ginger, cinnamon, salt and pepper, bring to a boil and turn to low heat.

Step 9: stew until the meat is rotten, and take it out for use.

Step 10: spread tin foil on the iron pot and add tea and sugar on the tin foil.

Step 11: put an iron grate on it and put the meat on the top with the skin facing up.

Step 12: cover the pot well and burn it with a strong fire until smoke comes out of the pot.

Step 13: when fumigating, leave the fire and simmer until the smoke is gone.

Step 14: take out the meat and let it cool.

Step 15: chop the garlic into a bowl.

Step 16: add soy sauce, vinegar and sesame oil into garlic bowl, stir well to form sauce.

Step 17: cut the meat into pieces with a knife and stack it on the plate.

Step 18: pour the sauce on the meat.

Materials required:

Pork: 500g

Star anise: 1

Cinnamon: 1 small piece

Pepper: 1

Salt: 5g

Scallion: right amount

Ginger: right amount

Tea: 15g

Sugar: 15g

Garlic: 2

Soy sauce: 10ml

Vinegar: 10ml

Sesame oil: appropriate amount

Note: the skin of meat must be roasted until bubbling, so it is easy to cook, taste good and easy to digest. When the meat is stewed, use chopsticks to insert it. Don't stew the meat too well, otherwise it won't be easy to form after smoking. When smoked, the skin should be upward and the meat should be downward. The fragrance can easily enter the meat. Because the meat is rotten and the taste is easy to enter, it should not be smoked too long. If you like spicy food, you can add chili oil to the sauce.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cha Xiang Nong Yu De Yun Wu Rou