Seasoning: coriander 25g fish sauce 5g soy sauce 5g rock sugar 12g monosodium glutamate 3g alum 1g each
Chaozhou frozen meat method:
1. Scrape pork belly, pork trotters and pork skin and cut them into pieces (each pork belly
2. Boil the above meat separately with boiling water for about 1 minute, then pick it up and wash it;
3. Put 15ml of clear water in the wok, bring to a boil, add crystal sugar, soy sauce and fish sauce, put it in the bottom of the bamboo grate, put all the meat on the bamboo grate, first bring it to a boil with medium fire, and then boil it with low fire for about 3 hours until it is soft and rotten;
4. Take out the meat and put it in the casserole (skin down);
5. Then put the original soup (about 75ml) concentrated in the wok back to the furnace to boil slightly, add alum, skim off the floating foam, add monosodium glutamate, filter the soup with clean gauze and pour it into the casserole;
6. put the broth in the casserole on the stove until it boils slightly, leave it away from the fire, cool and condense, then take it out and put it on a plate, accompanied by coriander and fish sauce.
for more information about Chaozhou frozen meat, please see Mint.com food bank /shiwu/chaozhoudongrou.