The skin is wrinkled, fat but not greasy, sweet and delicious, shiny and smooth, with lines like tiger skin, soft and mellow.
Pork belly is rich in nutrition and easy to absorb, and has the effects of supplementing skin nutrition and beautifying.
The following is the first method:
Raw materials: pork with skin 1 kg, fresh vegetables.
Seasoning: vegetable oil 1kg (the actual dosage is about 100g), cooking wine 20g, sugar 150g, salt 50g, soy sauce 20g, onion 20g and ginger 20g.
manufacturing process
(1) Roast the meat on the fire, soak it in warm water, scrape off the burnt skin and dirt, and dry it. Then cut a tiger pattern knife on the skin and wash it with water for later use.
(2) Thin the ginger and cut the onion into 3 cm long sections. Remove the root tip of the pickled potherb mustard stem, cut it into 2 cm long sections, wash it with cold water, dry it slightly and fry it with coke for later use.
(3) Put some water in the pot, boil it, add soy sauce, cooking wine, aniseed, sugar, onion, ginger and salt, and then put the meat (with the skin facing up).
After the soup is boiled, skim off the floating foam, simmer for 3 ~ 4 hours with low fire, and then turn the meat over to continue stewing.
When the meat is cooked to 8-9 minutes, take it out, put the skin down, put it in a bowl and pour the soup on the meat.
Put in the wild vegetable stalks to be used, and steam them on high fire 15 ~ 20 minutes.
Then buckle the skin up on the plate, pour the soup into the frying spoon to thicken it, and then pour it on the meat.
This is the second method:
Ingredients: Jiang Mo 10g, salt 2g, chicken powder 2g, a little white pepper powder, pepper powder 1g, sesame oil 2g, batter and edible oil.
Production method:
1, first pour rice wine and salt into the meat stuffing and mix well to taste the bottom;
2. Add white pepper and chicken powder to the meat stuffing and mix well;
3. Pour in chopped green onion, Jiang Mo, pepper powder and sesame oil and mix well, then stir vigorously with chopsticks;
4. Take a piece of oil bean skin and smooth it, coat it with batter, and wrap the meat in it. The package should be tightly packed, without air inside, and the seal should be tight and airtight;
5. Add 50% hot oil into the tiger skin meat blank, fry it until both sides are golden, then take it out, cut it into pieces with a sharp knife, and serve it with a little embellishment.
The characteristics of this dish: brown color, crisp outside and tender inside, delicious taste and simple method.