Meat deduction

Introduction

Bright color, soft and mellow, fat but not greasy.

material

Ingredients: pork ribs (pork belly) 500 grams,
Seasoning: 25 grams of soy sauce, 10 grams of cooking wine, 2 grams of pepper, 10 grams of honey, 15 grams of green onions, 15 grams of ginger, 3 grams of star anise, 8 grams of pea starch, 2 grams of monosodium glutamate, 5 grams of white sugar, 70 grams of soybean oil


practice

1. Scrape the pork belly pork off the oily sludge and fluff on the skin surface, wash it, cut into large cubes, put it in a pot and cook until it is seven mature and remove

2. Spread the honey on the leather surface, add the skin side down into 80% hot oil and fry until it is reddish;

3. Zanthoxylum bungeanum soaked in water, pick out Zanthoxylum bungeanum, and retain the water

4. Change the fried pork belly into large pieces 9 cm long and 0.2 cm thick, skin side down into the bowl, add soy sauce, cooking wine, pepper water, green onion, ginger, broth 250 g, large White sugar, steamed on the drawer;

5. Take out the steamed meat, remove the seasoning residue, do not use, decant the soup into the wok, and buckle the meat in the plate;

6. The soup spoon is boiled on fire, thicken with 15 grams of wet starch (8 grams of starch plus water), add monosodium glutamate, pour in clear oil, and pour it on the meat in the dish.