Cherry meat is one of the traditional famous dishes in Suzhou, Jiangsu Province, and belongs to Jiangsu cuisine. Founded in Jiangsu province, it was introduced into the palace during the reign of Qing Qianlong. Its characteristic color is cherry red, bright and pleasing to the eye, crisp and fat. It is bright red in color, small in shape, soft in skin, sweet and salty in taste and rich in oil. It is a good appetizer and dinner. The minimum condition of cherry meat is color attraction. For example, the meat noodles should be cut as big as cherries, arranged neatly, and the color should be as bright, red and attractive as cherries. At the same time, it also belongs to one of the famous dishes in Northeast China.

Ingredients: 500g pork belly with skin.

Seasoning: salt 1g, ginger 20g, onion 35g, crystal sugar 200g, red wine 50g, spiced powder 30g, monosodium glutamate 1g, pepper 2g and sesame oil 3g.

working methods

1. Scrape the pork belly with skin, wash it, cut it into squares 1.5 cm square, blanch it in boiling water, and take it out for later use; Slice ginger and shred onion.

2. Set the pot on fire, put a small amount of oil, stir-fry the rock sugar until it is dark brown and red, and add water to boil it to make the rock sugar discolor.

3, leave a small amount of oil in the pot, add ginger slices, onion segments, and spiced stir-fry. Add fresh soup, salt, pepper, rock sugar and red wine, bring to a boil, add pork belly with skin, bring to a boil with strong fire, skim the floating foam, turn to low heat until the red juice is thick, take out ginger, onion and spices, add monosodium glutamate, continue to cook until the juice is dry and bright, and pour sesame oil on it to get out of the pot.