How to make synthetic bazi meat?

material

Pork belly, eggs, rice, soy sauce, soy sauce, onion, ginger, pepper, star anise, cinnamon, sugar, edible oil.

working methods

1. Cut pork belly into 5- 10 cm thick sectors, soak them in soy sauce and sugar, and marinate them overnight.

2. Leave the pork belly on the chopping board or plate to dry for about an hour, but remember to save the soup for curing. In the meantime, you can boil a few eggs in boiled water to prepare seasoning.

3. Pierce the pork belly horizontally with a toothpick to prevent the meat from scattering during cooking.

4. Heat the cooking oil in the pot (peanut oil is the most suitable), add the meat in turn, and fry until three or four are ripe.

After frying the meat, you can knock a few eggs in turn, and fried eggs are also a famous part of the meat.

6. Pour the soy sauce for pickling into a boiling pot, and add onions, ginger slices and various seasonings.

7. Boil the soup, add pork belly, boiled eggs and fried eggs, and add some water and soy sauce to make the soup slightly less than the ingredients. Cover the pot and simmer for half an hour to an hour.

8, steamed rice, water should be added less than usual, let the rice dry. Remember to pour the broth on the rice when you eat!

Practice 2,

material

Ingredients: pork ribs (pork belly) 500g,

Seasoning: soy sauce 25g, cooking wine 10g, pepper 2g, honey 10g, onion 15g, ginger 15g, star anise 3g, pea starch 8g, monosodium glutamate 2g, white sugar 5g and soybean oil 70g.

working methods

1. Scrape off the sludge and fluff from the pork belly, wash it, cut it into big cubes, cook it in a pot until it is seven-cooked, and take it out;

2. Put honey on the skin, put the skin face down into 80% hot oil, fry until it is red, and take it out;

3. Soak Zanthoxylum bungeanum in water, pick out Zanthoxylum bungeanum and keep its moisture;

4. Change the fried pork belly into large pieces with a length of 9 cm and a thickness of 0.2 cm, put them in a bowl with the skin facing down, add soy sauce, cooking wine, pepper water, onion, ginger, broth 250 g, aniseed and sugar, and steam them in a drawer;

5. Take out the steamed meat, remove the seasoning residue, pour the soup into the frying spoon, and buckle the meat in the plate;

6. Boil the spoon with high fire, thicken it with 15g wet starch (8g starch with water), add monosodium glutamate, pour in Ming oil, and pour it on the plate to buckle the meat.