A Complete Collection of the Practices of Comb Back Meat in the Gourmet World

The name of comb back meat was accidentally seen in Harbin Food Service. In the fourth miscellany of the book, there is an abstract "Li Dianhai and his rented restaurant", which mentioned "comb back meat".

raw materials: 511g pork belly with skin, 71g soy sauce, a little salt, onion, ginger, pepper and aniseed.

production method:

1. Boil the whole piece of pork belly with skin until it is 71% mature, spread soy sauce on the skin after taking out of the pan, air dry slightly, fry in a hot oil pan (the skin faces the bottom of the pan when frying), and fry until the skin turns red.

2. Drain the meat out of the pot, put it on the cutting board with the skin down, and cut a knife on the meat surface with a distance of about 1 cm, which is as deep as 4/5 of the meat, and the skin is connected; Then turn the meat over, with the skin facing up, and cut it into pieces (such as combs) with a thickness of 1.5 cm against the knife edge.

3. Put the skin of the meat slices into the bowl towards the bottom, put the onion, ginger slices, aniseed, pepper, soy sauce, salt and soup on it, steam it in a steamer with high heat for one hour, take it out and remove the onion, ginger, pepper and aniseed, then pour out all the soup and buckle the meat into a plate.

tip: when frying meat, use strong fire and stir it at any time to prevent the skin from burning; At the same time, the fried meat should be covered at any time to prevent the oil beads from burning.

The back-combed meat made by Master Zheng is arranged like combs, with beautiful color of bordeaux, and the meat is fat but not greasy.

As for the origin of the back-combed meat, the author boldly infers that this dish originally originated from Dongpo's braised meat. The skin of the meat is upward, red and bright, just like the back-combed meat, hence the name of this dish, and the meat noodles are cut into "comb-shaped" (with an interval of 1-2cm), which is consistent with the name of the dish, and is convenient to eat, so it can be eaten in small pieces instead of a large piece.