How to make "bazi meat", fat but not greasy, full of meat flavor, Jinan people from snacks to most people are not tired of eating? Braised pork has occupied a place in various cuisines in Shandong in recent years. This is also a tribute that locals must prepare in advance during the Spring Festival holiday. This special snack is so delicious that the local people never consider obesity. Even slim girls can eat 2 or 3 pieces, and Shandong strong men are more relaxed. Doubling is normal.

Ingredients and seasonings: pork belly, salt, monosodium glutamate, thirteen spices, rice wine, onion, ginger slices, soybean sauce, soy sauce, oil consumption, soy sauce king, old rock sugar and vegetable oil. Production process:

The first step is to select 1 piece of fresh pork belly with skin from the market, clean it, cut it into thick slices with a knife, and then put it in a cold water pot. At the same time, add a small amount of rice wine to remove the fishy smell, boil it, skim off the excess floating foam, pick it up, pour it into clear water again, control the moisture, and put it into a basin for later use.

Step 2: Then, squeeze a small amount of soy sauce into the pot, then pour in 65,438+0 tablespoons of soy sauce, 65,438+0 tablespoons of oil consumption, 65,438+0 tablespoons of soy sauce and a small amount of colored soy sauce king, directly grab and mix evenly (if you don't bother, you can roll the small meat several times, which will make it taste better and better), and set aside to marinate for 5-88.

Step 3: Then, put 1 spoon of clear water, 1 spoon of old crystal sugar (or white sugar) and 1 spoon of vegetable oil into the pot (when cooking sugar, the method of mixing water and oil is the simplest method, especially suitable for beginners), and then put the small fresh meat preserved in advance into the pot after opening the wine-red sugar paddle of small and medium torches to boil.

Step 4: After the fire boils, skim the floating foam again. At the same time, add a little salt, monosodium glutamate and thirteen spices and mix well, then cover the pot and stew for 40 minutes.

Step 5: Before taking out the pan, turn the pan red to thicken the excess juice, and sprinkle some onion pieces for decoration, so that you can set the plate for dinner. Shandong people like to cook this kind of pork, which is characterized by delicious and salty taste, fat but not greasy mouth, attractive color and full of meat flavor. It is a very delicious home-cooked dish to relieve hunger. Whenever it happens at the dinner table, everyone wants to add 1.

Warm reminder: It is very important to collect water when cooking various dishes, especially the floating foam in meat food. If this kind of thing is not cleaned up, it will inevitably endanger the appearance of the dishes.