Gourd pork

Ingredients:

·Plum meat·Salt·Chicken powder·Custard powder·Tender meat powder·Sugar·Egg yolk·Cooked flour production Method:

1. Rinse the purchased plum meat with clean water, and wipe the moisture on the meat with a kitchen paper towel. Then put it in the freezer of the refrigerator for about 15 minutes. The purpose of this is to make the meat easier to cut. Of course, if you are confident that your knife skills are good, you can cut it directly.

2. Take the plum meat out of the refrigerator and place it on a cutting board. Use a diagonal knife to cut the meat into four quarters into irregular strips. Then cut each strip of meat into irregular slices. The meat slices should be thicker, see the picture for the specific size.

3. After cutting the meat, rinse it with water again to rinse away the blood of the meat itself. Pour into a strainer to control the water.

4. Mix the marinade below. The ratio of marinade to meat is: 1 pound of salt for 1 pound of meat, 1 pound of chicken powder, half a pound of meat tenderizer, half a pound of sugar, one pound of custard powder and two dollars of cornstarch. (Of course, this is a more professional ratio. When marinating at home, there is not much meat, so I probably just grab a little of each item with my hands.)

5. Put the meat that has controlled water in it. Put it into a large basin, put the marinade just now into a small bowl, mix it with a small amount of water, and pour it into the meat in the basin. Stir clockwise.

6. As you stir, you will find that the meat still "eats" water, so we will add water to the meat. The water should be added in small amounts in batches so that the meat can be fully marinated.

7. Marinate the meat until it feels smooth. After leaving it for 20 minutes, add the egg yolk and mix thoroughly. The sour pork is now marinated.

Tips

1/At the end of marinating, put in one egg yolk for every two kilograms of meat. If there is not enough meat for two kilograms, add one egg yolk, less before. Just add some water to the meat.

2/ Custard powder must be added when pickling, and it is available in large farmers’ markets.

Fu plum meat

Ingredients: 400 grams of plum meat, 3 Japanese tofu, 3 salted egg yolks, 1 egg white.

Seasoning: 50g rice wine, 200g red bean curd, 10g sugar, 23g salt, 15g MSG, 30g shredded ginger, 10g wet starch, 50g clear soup, 5g star anise, scallions 20 grams, 10 grams of ginger slices.

Production method:

1. Wash the plum meat, add scallions, ginger slices, star anise, and 15 grams of salt to a pot of boiling water and cook over low heat for 15 minutes until cooked. Remove and cut the cooked plum meat into 0.4 cm thick and 10 cm square slices. .

2. Crush the fermented bean curd, add sugar, monosodium glutamate, shredded ginger, and 15 grams of rice wine to make a sauce, and set aside in a basin. Cut the Japanese tofu into 2cm long sections, stand them up, and scoop out a cross section with a ball spoon. Cut the salted egg yolk into small cubes and put it into the tofu vat.

3． Place the meat slices in the sauce basin and mix well.

4. Place the mixed meat slices, skin side down, one by one in a steaming bowl. Pour the remaining sauce into the steaming bowl and steam in the steamer for 40 minutes. Take it out. Put the prepared egg yolk tofu into the basket and steam for 5 minutes.

5. Take out the meat, drain out the juice, put it on a plate, thicken the sauce and pour it over the meat. Arrange the Japanese tofu segments around the meat. Add salt and MSG to the clear soup, thicken the gravy and pour in the egg white to form a snowflake gravy and pour it on the egg yolk tofu.

Tips:

1. When making sauce, do not add water or soup.

2. Steam the plum meat for 40 minutes to achieve a good taste.

3. When thickening the original juice, use low heat, beat out the fat in the original juice, and then thicken the juice to make the juice transparent and shiny.