How to make a handful of meat that is fragrant but not greasy, and goes great with rice?

The hot weather in summer makes me lose my appetite, so I basically follow a vegetarian diet throughout the summer. I usually eat some vegetables and fruits, and rarely eat meat. After the beginning of autumn, the temperature becomes colder. When the weather is so hot, my appetite increases greatly. Therefore, since the Independence Autumn, I have made a lot of improvements in my daily diet and eat more meat. My wife and I especially like to eat braised pork, but eating too much stewed meat will not help. It will feel greasy, so how to control whether the pork belly is fresh and not greasy? This is the method I want to share with you next.

The next thing I want to share with you is the processing method of the meat. The meat is a famous snack in East China, and it is also one of the classics in many traditional Anhui dishes. Initially When cooking, the pork belly should be tied up with hemp rope and cooked in the sauce. Then they replaced the hemp rope with filament, tied the pork belly with the filament, and then adjusted the sauce and put it in a small bowl. The fire slowly cooks, and it melts in your mouth without using a pressure cooker. The meat is fragrant but not greasy. It is especially fragrant when eaten with white rice. My wife often says that she would rather gain weight than eat it.

Prepare two kilograms of high-quality three-layer pork belly in advance, soak it in salt water and wash it. Add an appropriate amount of water to the pot, put the pork belly in, and then pour in ginger slices, rice wine, galangal, etc. After boiling, skim off the blood, reduce to a simmer and simmer for another ten minutes. Pick up the steamed pork belly and quickly run it through cold water, then cut it into thin and even pieces of meat. Put the pork belly slices cut into small pieces into a bowl, add appropriate amount of rice wine, thirteen spices, light soy sauce, and dark soy sauce to each, mix well with your hands, and marinate for 20 minutes to absorb the flavor.

Pour a small amount of oil into the pot. When the oil is turned on, pour in the marinated pork belly slices. Fry slowly over low heat to get rid of the excess fat in the pork belly. When the pork belly slices are fried over low heat and the surface is golden brown, add in the green pepper shreds and winter rut that have been cut into small pieces, stir-fry until fragrant, and then pour in the marinated pork belly sauce.

Pour in two bowls of cold water, bring to a boil, then turn to low heat and slowly simmer for 40 minutes until the juice becomes thick. Prepare a flat plate, cover it with washed lettuce leaves, and slowly place the stewed meat on the plate with chopsticks.

The most commonly used condiment for making the pork is light soy sauce, and no salt is needed in the whole process. The pork is slowly simmered over low heat for 40 minutes, and it melts in your mouth without being greasy at all. Feeling, if you like the meat made by Niu Xiaoguan, please forward it to share your personal collection, care about Niu Xiaoguan, and bring you different delicious recipes every day.