How to make Southern Breast Pork with a detailed introduction to the cuisine and its functions: Home-cooked Zhejiang Cuisine Recipes Zhejiang Cuisine Zhejiang Cuisine

Taste: Fu Juice Flavor Technique: Braised Southern Breast Pork Ingredients: Main Ingredients: Pig 400 grams of pork belly.

Accessory materials: 100 grams of pure kale, 2 grams of flower head (carrot flower blade).

Seasoning: 25 grams of red fermented bean curd (red fermented bean curd cubes and original juice are stirred into a slurry), 2 grams of red rice flour, 13 grams of white sugar, 20 grams of Shaoxing wine, 10 grams of soy sauce, 4 grams of refined salt, MSG 10 grams, 450 grams of soup, 15 grams of wet starch, 10 grams of chicken fat, 10 grams of green onions, 10 grams of ginger, appropriate amount of peanut oil. The characteristics of Nanru Pork: the fermented bean curd has a pure aroma, is salty and slightly sweet, the meat is rotten, fat but not greasy. Teach you how to make southern breast pork, how to make southern breast pork delicious

1. Scrape and clean the skin of pork belly, cut it into two large pieces, put it in a pot of boiling water and cook until just cooked, about 30 Minutes (use a chopstick to insert it just enough), take it out and cut it into 3.5 cm square pieces. Use 5 grams of soy sauce, 5 grams of wet starch, 5 grams of Shaoxing wine and add appropriate amount of water to make a slurry. Coat the skin of the meat evenly until it turns light yellow, and drain the soup. Trim the kale with a knife and wash.

2. When the pan is done, add peanut oil and heat until 70% hot. Add pork cubes and cover the pan. Fry until the skin turns golden red and there is no popping sound of oil in the pan. Pour into a colander and drain away the oil. . Return the pot to the heat, add onion, ginger and red fermented bean curd, sauté with remaining oil until fragrant, add 10 grams of Shaoxing wine, add 400 grams of soup, put a layer of bamboo grate, add fried pork cubes, and add Add soy sauce to adjust the color, add 10 grams of sugar and refined salt, bring to a boil, cover with a porcelain plate, simmer over low heat for 30 minutes, add red rice flour, continue to simmer for 20 minutes, until the meat is tender, remove from the pot, and remove the green onions and ginger. , Bamboo grate.

3. Pour water into another pot, add an appropriate amount of peanut oil and bring to a boil. Add kale and diced flower water, and drain the water with a colander. Add 20 grams of peanut oil to the pot, add kale, cook in 5 grams of Shaoxing wine, add 50 grams of broth, 3 grams of sugar, 2 grams of salt, 5 grams of monosodium glutamate, and 5 grams of wet starch, stir-fry over high heat and stir well, beat Add chicken fat, pour into a plastic drain basket, drain the soup, and put it into a glass plate around the edge. Then put the braised meat pieces into the plate with the skin facing up, skim off the oil from the original juice in the pot, add MSG, bring to a boil and thicken with wet starch, pour it over the meat pieces in the surrounding plate, and sprinkle the ingredients Put it on the meat surface and serve.