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How to cook pagoda meat?
Baota meat main ingredient

Square pork belly, dried prunes

ingredients

Star anise, cinnamon, cornstarch, water, brown sugar and braised sauce.

method of work

1. Dried prunes are washed slightly and soaked in water.

2. Wash and change the water every 10 minute. It is best to soak in a hollow basin like a sieve so that small sand will fall from the hollow basin during the soaking process, and the washing process is repeated for 5-6 times.

3. Wash pork belly.

4. slightly drowning.

5. Put a proper amount of water into the original pot again, and the water should not pass the pork belly, then add cinnamon and star anise to boil.

6. After boiling, add 3 tablespoons of braised secret sauce for coloring, turn to medium heat, cover and cook for 30 minutes, then take it out.

7. When it's hot, put the braised secret sauce on the skin. Don't pour out the soup in the pot. You'll cook prunes later.

8. After smearing the braised secret sauce and waiting for the meat to cool down, put a little oil in the pot and fry the pork belly down.

9. Remember to cover it or it will be very dangerous. Just fry it for 2-3 minutes with low fire. When you take it out, see if the skin is colored. If it is not colored, you can fry it for another 2 minutes. Don't fry the skin too much or it will be difficult to cut.

10. When the meat is cold, put it in quick-frozen for about 30-50 minutes, which will make the meat a little harder and easier to cut.

1 1. At this time, put the soup in the original pot into the dried plum, and take out the cinnamon star anise.

12. After the fire boils, turn to low heat and simmer and add brown sugar. If you like sweet food, you can add more 1 spoon.

13. Leave a message when cooking for 40 minutes. Don't boil the soup dry, because some soup will be thickened later.

14. After the meat is frozen, take it out and cut along the edge.

15. Remember not to cut it when you are near the end, or you will have to start all over again.

16. After cutting, circle around to restore the appearance of square meat, and pierce the end of the meat firmly with a toothpick.

17. At this time, take out the dried prunes, and thicken the remaining soup with a small fire, so it doesn't need to be thick.

18. Put a proper amount of dried prunes in the part with a gap at the bottom of the rolled meat.

19. Then put it back on the plate and brush it with the thickened dried plum juice.

20. Put it in a pot and steam over medium heat 1 hour.