When many people first hear the name "cherry meat", they may mistakenly think that they are famous for making big cherries and meat together. In fact, the origin of this name lies in the shape of the dish. Cherry meat is also a kind of braised pork ribs. The finished meat looks small and round, and the color is as red as a big cherry, hence the name "cherry meat". This home-cooked dish originated in Jiangsu Province and was very popular during the Yongzheng period and spread to the court.

raw material

Raw materials: 500g pork belly;

Accessories: appropriate amount of oil, appropriate amount of salt, 200g of big cherry.

Braised pork with pork ribs

Wash pork belly 1, tie shallots, slice ginger, put Redmi in a bowl, soak in appropriate amount of boiling water 10 minutes, and filter out the juice for later use.

Put the pork belly in a boiling pot, add enough cold water and burn it until it breaks (no blood is discharged after stabbing with a knife).

Take down the cooked pork belly and scrape off the oil stains on the surface with a knife. Filter the boiled pork belly water and leave the scalded water for later use.

4 Put the pork belly on the chopping block and use a knife every 1.5cm. Then, the vertical knife method is just vertical. Every 1.5cm, the deep layer of the knife should be the first layer of lean meat.

5 Put a small bamboo colander in the stone pot, put the chopped pork belly into the pot, add the hot pork belly soup, tie the shallots, ginger, prairie wine and Redmi water, seal it, and heat it on low heat for 30 minutes.

6. Add half of the old rock sugar, stew with slow fire for 1 hour until the meat is soft and rotten, then add the other half of the old rock sugar and salt, cook with high fire for 10 minute, collect concentrated juice, and take out the ginger and garlic.

Is it memorable to see this cherry meat?

skill

In order to make good-looking cherry meat, the quality of pork belly is very important, and the classic pork belly with the same thickness should be used, so that the cherry meat will be attractive after it is served on the plate.

The purpose of putting a small bamboo grate in the stone pot is to prevent the meat from sticking to the bottom pot and burning during the whole stew. If you don't have bamboo grates at home, you can also put two cabbages.

The fresh fruit flavor of this cherry meat comes from the spice clove, but we can't blindly follow the trend to increase the dosage of clove in order to pursue the perfection of its flavor, which will not pay off, cause odor and destroy the whole dish. In addition, there is a saying in the market that the collocation of lilacs and raw pork is not conducive to physical and mental health, so we specially consulted senior nutritionists and Chinese medicine professionals to make sure that this is completely random.