First, scrape the whole piece of pork with skin, cook it in a large pot, and then cut it into four squares of 1.5 cm. Then boil a proper amount of brown sugar or white sugar and super soy sauce into a marinade (until the marinade is golden yellow and slightly red).

Stewed diced meat with heavy sauce

process

Then put the cut cooked meat into the marinade pot and stir slowly to make the meat pieces covered with marinade. At the same time, a number of washed and soaked mushrooms are added, and appropriate seasonings such as glutinous rice wine niang and salt are infiltrated. Then wrap a proper amount of pepper kernels with clean gauze and put them in a clay pot. Take the meat pieces mixed with marinade and seasoning out of the pot, put them into a clay pot, cover the cylinder head tightly, and stick a soaked note on the edge of the cover to seal it.

Finally, put the clay pot full of meat pieces on charcoal and simmer slowly until the meat pieces are cooked. As soon as the banquet was opened and the lid was opened, a strong aroma rushed out of the jar at once. The golden stew is soft and rotten, but it doesn't collapse. It is square, rich and mellow, but not greasy.

Stewed meat menu

Braised meat with mussels

Ingredients: 750g mussel meat, pork belly 150g, appropriate amount of yellow wine, appropriate amount of onion, ginger slices, salt and pepper.

Method:

1. Wash the pork belly and cut it into chunks 4 cm long and 1 cm wide.

2. Mud the mussels and wash them.

3. Add mussel meat, onion, ginger slices, rice wine and a little water to the pot, bring to a boil with high fire, skim the floating foam, and simmer for 10 minute.

4. Add meat and simmer for 1 hour. When the mussel meat and pork are crisp and rotten, add appropriate amount of salt to taste.