Janzirou is a private dish using pork belly as the main ingredient. This dish is found in Shandong cuisine, Sichuan cuisine, and Hunan cuisine. It is rich in raw materials, plump in shape, fat but not greasy, brown-red in color, rich in taste, fresh and delicious, thick and fragrant soup, ruddy in color, and meat is rotten but not greasy.

Jar meat" was originally a famous traditional Sichuan dish, rich in local flavor. It is said that this dish originated in the rural areas of Sichuan. Because farmers have many jobs, more food and more pigs, more pigs and more meat. Planting and harvesting season There were few people in the busy farming period, and they wanted to eat meat as a "tooth sacrifice", but they were also afraid that cooking meat would interfere with farm work, so in the busy period, they used an altar instead of a pot, hurriedly put large pieces of pork into the altar, added salt and water, added some green onion and ginger seasoning, and sealed the altar. Then use the "zimu fire" (firewood and ash fire) to simmer it. When you go home from work, you open the jar and the fragrance is overflowing.

But today I It is not a Zimu fire, but a stove fire. It is boiled over high heat and simmered slowly. The effect is equally good.

Sichuan cuisine recipe jar meat

Ingredients: Pork belly, chicken, green onion, salt, ginger, garlic, red dates, rock sugar, aniseed, pepper, light soy sauce, rice wine, wolfberry.

Steps:

1. Cut into large pieces.

2. Prepare red dates and wolfberries

3. Prepare onions, ginger, garlic, aniseed peppers

4. Boil water in a pot, and put the pork belly in the boiling water pot Cook for five minutes and remove.

5. Boil the chicken pieces and remove the bleeding water. 6. Put the rock sugar under the jar and pour in warm water to dissolve.

8. Spread the meat pieces on top of the chicken

9. Then put the jar on the fire and put in all the seasonings Then add water just one inch away from the top, and bring to a simmer over high heat

10. Simmer slowly over medium heat, remember to turn over in the middle to prevent the rock sugar inside from simmering in the pan. It's slightly cooked.

11. After more than three hours, the meat is very soft and ready to eat.

After picking out the meat, the juice inside is very thick.

I can only say that this jar of meat is very soft, very fragrant and very delicious. Moreover, after being simmered for a long time, the fat has been lost, leaving only healthy protein.

Tips:

1. Boil the pork belly in a pot of boiling water for five minutes, so that the excess oil will be cooked out.

2. After the fire is boiled, It must be simmered slowly over low heat. If it is too hasty, it will not be as fragrant, and the rock sugar will easily stick to the pot underneath.

3. You can also put some radish, mushrooms and the like at the bottom, so that the vegetables that absorb the gravy will also be very fragrant