Jinan Bazi meat: a famous Chinese snack in three simple steps(jian dan san bu cheng jiu zhong hua ming xiao chi ji nan ba zi rou )

Jinan Bazi meat: a famous Chinese snack in three simple steps

Introduction:

"Bazi meat, one of the famous Chinese snacks, is a special snack in Jinan cuisine. Jinan meat is the fat and thin pork cut into long strips, tied with hemp rope in a place, cooked, stewed in soy sauce until crisp. The meat should be cooked with soy sauce instead of salt. Northern "Bazi meat" without sugar, only soy sauce star anise in the high pot stew, heat enough to seal together, aroma overflowing. The highlight of excellent meat is that the existence of fat meat can produce a good taste of fat but not greasy. Although it's cooked with thick oil sauce, it's not salty. It's just served. When it's hot, even the meat with juice poured on the white rice is very sweet. "

Production steps:

Step 1: choose three layers of pork with fat and thin.

Step 2: boil water in a pot and put green onion, ginger and star anise in.

Step 3: put the pork into the pot and blanch.

Step 4: remove and wash the blood foam.

Step 5: cut a piece about 10 cm long and 0.5 cm thick.

Step 6: knot the shallot and tile the bottom of the jar.

Step 7: put in ginger slices.

Step 8: place the pork slices in the jar.

Step 9: pour in the soy sauce. (about one third, too much will be salty)

Step 10: add rock sugar and star anise, pour in water (can be flat with meat).

Step 11: fire, bring to a boil, turn to low heat and simmer for about 2 hours.

Step 12: when the heat is up, turn off the fire, take out the meat and turn off the fire.

Materials required:

Pork: 500g

Scallion: right amount

Ginger: right amount

Star anise: right amount

Soy sauce: right amount

Note: 1, streaky pork first blanching, can remove blood foam, blanching after cleaning, but also to clean foam, do clean and refreshing. 2. Knot the shallot and put it at the bottom of the pot, which can not only make the fragrance of shallot dip into the meat from bottom to top, but also prevent the pot from being burnt. 3. Because do not put salt, the amount of soy sauce is directly related to the saltiness of meat, I think about one-third can be put, and then pour into the same water and meat. 4. With the straight tube casserole to do this best, do not have to choose good insulation performance casserole! 5. Bring to a boil, turn to a low heat and simmer slowly to make the meat crispy. Turn off the heat.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jian Dan San Bu Cheng Jiu Zhong Hua Ming Xiao Chi Ji Nan Ba Zi Rou