Sweet water meat, also known as meat with sand, is one of the famous dishes in Sichuan and one of the nine bowls of Hakka banquet. The meat of this dish is soft, rotten and sweet, with the fresh fragrance of bean paste and the sweetness and delicacy of glutinous rice. It is fat but not greasy and has an endless aftertaste.
The making method of the minced meat comprises the following steps:
1. Wash pork belly, add ginger slices, cook for 10 minute, take out and dry. Rub the mash wine on the meat surface three times while it is hot.
2. Heat the wok and stick the skin on the surface of the wok until the surface bubbles and turns brown. I didn't use frying (also called frying pan) to avoid spilling oil, which is more environmentally friendly. Soak the processed meat in hot water 10 minute.
3. After the meat stuffing is slightly frozen in the refrigerator, slice it with sand (it is made of washed sand and bean paste, which is sold in the supermarket).
4. Cut the pork belly into two pieces and connect them with skin 5 cm long and 4 mm thick. Clip the sand washing slice into the meat slice and press it by hand. Drain the fish skin and put it in a large bowl. Add dried tangerine peel (I used orange peel) to the sliced meat to enhance the flavor. Then pour in the remaining mash.
5. Soak glutinous rice for half a day in advance, and extend the time appropriately in winter. You can also cook the glutinous rice a little, turn on and off the water, drain the water, add brown sugar and mix well, and spread it on the surface of the meat. Poke your eyes with chopsticks on glutinous rice, which is good for steaming.
6. add a lot of water to the steamer, steam for 20 minutes on high fire and turn to medium and small fire for half an hour, and the meat will be soft and rotten. Take it out and buckle it in another big plate. It's delicious.