taste: rotten juice flavor technology: braised breast meat production material: main ingredient: pork belly 4g.
auxiliary materials: 1g of clean Chinese kale and 2g of cauliflower (carrot flower blade).
seasoning: 25g of red fermented bean curd marinade (red fermented bean curd blocks are mixed with raw juice to make slurry), 2g of red bean curd powder, 13g of white sugar, 2g of Shaoxing wine, 1g of soy sauce, 4g of refined salt, 1g of monosodium glutamate, 45g of soup, 15g of wet starch, 1g of chicken oil, 1g of onion, 1g of ginger and a proper amount of peanut oil. The characteristics of south milk meat: fermented bean curd is pure, fresh, salty and slightly sweet, with rotten meat, fat but not greasy. Teach you how to cook breast meat, how to cook breast meat is delicious
1. Scrape the skin of pork belly, change it into two pieces, put it in a boiling water pot and cook it until it is just cooked, about 3 minutes (just inserted through with chopsticks), take it out and cut it into 3.5 cm square pieces. Mix 5 grams of soy sauce, 5 grams of wet starch and 5 grams of Shaoxing wine with appropriate amount of water to make slurry, evenly paint the skin of the meat into light yellow, and drain the soup. Repair the kale with a knife and wash it.
2. Cook the pan well, add peanut oil and burn it to 7% heat, add pork pieces and cover, fry until the skin is golden red, and there is no oil popping in the pan. Pour it into a colander and drain the oil. When the pot is tempered, add onion, ginger and fermented bean curd brine, stir-fry with the remaining oil, cook 1 grams of Shao wine, add 4 grams of Shang Tang, put a layer of bamboo grates, add fried pork pieces, add soy sauce to color, add 1 grams of white sugar and refined salt, bring to a boil, fasten a porcelain plate, simmer for 3 minutes instead, and add.
3. Add water to another pot, add proper amount of peanut oil to boil, add kale and cauliflower, and drain the water with a colander. Add 2 grams of peanut oil into the pot, add Chinese kale, cook 5 grams of Shaoxing wine, add 5 grams of soup, 3 grams of sugar, 2 grams of salt, 5 grams of monosodium glutamate and 5 grams of wet starch, stir-fry over high heat and stir-fry, add chicken oil, pour into a plastic drain basket, drain the soup, and put it into a glass plate. Then, put the skin of the cooked meat pieces into the plate, skim off the floating oil of the original juice in the pot, add monosodium glutamate, thicken it with wet starch, pour it on the meat pieces in the enclosed plate, and code the flower heads on the meat noodles.