This "special lotus-flavored braised pork" has both the home-cooked flavor of Sichuan cuisine and the flavor of Chaozhou-style brine. It also incorporates the technique of cold vegetable soup and makes full use of braised chicken, braised pork ribs and Made from braised elbow soup. It breaks through the traditional cumbersome procedures of oiling and coloring lotus-flavored pork belly, simplifies the production steps, and improves the speed of cooking. It has become a best-selling dish for many years.
Although it is a traditional dish, the cooking method is very innovative and meets the requirements of quick cooking. The special sauce for braised pork has a good taste, combining Cantonese sauce and Hunan spicy sauce. The effect of the finished dish is not particularly good, making the dish appear very ordinary. It is recommended to use a combination of Chinese and Western methods to improve it.
Ingredients:
30 dry grams of pork belly with skin, 2300 grams each of salted pickled pickles and dried radish, 46 dried lotus leaves, 460 lotus leaf steamed buns, 690 grams of shredded green onions. , 920 grams of cucumber shreds, 100 grams each of chopped green onion and ginger slices.
Seasoning:
A large pot of homemade marinated sauce soup (about 25 kilograms), ingredient A (400 grams each of homemade braised pork sauce and four sweet noodle sauces, 100 grams each of sugar and salt) , 200 grams of straw mushroom dark soy sauce, 220 grams of southern milk juice, 45 grams of thirteen incense), ingredient B soup (remaining brine from chicken, ribs, and elbows collected in the kitchen every day) 1 dry gram, 300 grams of wet starch, Roubao 10 grams of king and 500 grams of red oil.
Recipe and production of homemade marinated sauce soup:
Heat a large pot, add 500 grams of soybean oil, stir-fry 100 grams each of onion and ginger, then add Pixian bean paste 300 grams, stir-fry red oil over low heat, add 15 kilograms of stock, add 400 grams each of homemade braised pork sauce and sweet noodle sauce, 100 grams each of sugar and salt, 200 grams of straw mushroom and dark soy sauce, 220 grams of southern milk, Thirteen 45 grams of fragrant aroma, boil to make homemade braised soup. This braised sauce soup only needs to be heated each time it is used and can be used repeatedly. It is prepared once after being used twice. For the second time, you can add ingredients A and B by half.
Homemade special sauce for braised pork:
Combine 510g each of pork rib sauce and seafood sauce, 540g barbecued pork sauce, 480g Zhuhou sauce, 226g garlic chili sauce, spicy rice Pour 200 grams of sauce into a large basin, add 300 grams of red oil, and stir evenly.
Preparation method:
(1) Wash the pork belly with skin, skin side up, steam in a basket until seven times done, cool slightly and cut into 0.5 cm thick slices, skin side up. A 12 cm long piece is available.
(2) Add the cut pork belly into the large pot of homemade braised sauce soup twice. After adding the pork belly for the first time, add ingredients A and B at the same time, and then add the meat treasure king. ,, bring to a boil over high heat, remove the upper layer of foam (during this time, the spoon should keep stirring the bottom of the pot to prevent it from being stuck), after 5 minutes, turn to low heat and feed for 10 minutes, finally remove from the heat, soak in the soup for 8 minutes, wait until the skin is removed The pork belly is fully flavored. After coloring, drain all the soup and fish out the meat.
(3) Put the pork belly into a bowl, one layer at a time, put in 8 slices of pork belly, and pour a little soup (15 grams into each bowl).
(4) Wash the salted pickled plums four to six times and cut into small dices; soak the dried radish, cut into pieces and mix with the washed pickles, then stir in the chopped green onion, ginger slices and roasted pork soup , place it on the meat bowl, and place a small piece of dried lotus slices on top (soak it in water).
(5) Steam the packed lotus-flavored pork belly for 30-50 minutes. When serving, turn over the old-fashioned bowl, thicken the original soup with wet starch, drizzle with red oil, and serve with lotus leaf buns, shredded green onions, and shredded cucumbers. In order to enrich the nutrition and taste of the dishes, stir-fried seasonal vegetables can be added around the pork depending on the season.