Sichuan braised pork(si chuan kou rou )

Sichuan braised pork

Introduction:

"Buttoned meat is a famous dish in Sichuan and one of the Hakka jiudou bowls. It's indispensable for weddings and funerals. This dish is suitable for salty and fresh, soft meat, glutinous glutinous, fat but not greasy

Production steps:

Step 1: wash the streaky pork, cook until 8, take it out and wipe the mash on the surface while it is hot

Step 2: heat the skin of the meat in a frying pan until it is golden and tiger skin. Soften the skin in hot water.

Step 3: slice the meat, about 2-3 mm thick, thick point, wide point, eat better.

Step 4: mix the beer with the old soy sauce and the remaining mash, dip the sliced meat in it and color it, and place the base of the skin sticker in a large bowl. Sprinkle minced ginger and salt on the meat, and then spread the minced sprouts on the surface of the meat.

Take out the steamer and steam for 30 minutes.

Step 6: take a slightly larger bowl, turn it over and button it on the meat bowl, turn it upside down and button it on the big bowl, and then the sprouts are buttoned with meat. Have a bowl of rice and enjoy it!

Materials required:

Pork: 500g

Sprouts: 150g

Mash: 15g

Beer: 15g

Salt: 5g

Minced ginger: 5g

Orange peel: 3-4 pieces

Old style: about 10 grams

Note: 1, meat to streaky, fat 4 thin 6 better, too thin is not delicious. Steamed twice more, the meat is softer and more delicious. 2. Without beer, I have improved it, but with mash, it tastes good. 3. You can also add a small amount of pepper, pepper, star anise and other seasonings according to your personal taste. 4. Make sure you add enough water in the steamer at a time to prevent it from drying.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Si Chuan Kou Rou