Features: the meat is not greasy, mellow and full of flavor.
Features: the method is simple, a can is multi-flavored, mellow and not greasy, and original.
Traditional method of making pork belly (provided by Guo Fengjuan, manager of Yujiayu Tofu Hua Village in Jinan): cut the pork belly with skin into pieces with a thickness of 0.8 cm, blanch and take it out, string it with toothpicks at the joint of fat meat and lean meat (to prevent the pork belly from loosening after being marinated), put it in a casserole, add water 1 kg for every 500 grams of pork belly with skin, and brew it in bulk. Take the sauce as red and slightly salty, and put less or no salt in more soy sauce) 40g of ginger slices and scallion segments, 0g of star anise, cinnamon bark and fragrant leaves, 5g of angelica dahurica, Amomum villosum and dried pepper, 5g of pepper/kloc-0, and marinate with low fire until chopsticks can be easily pierced.
Attached: the formula and production of refined and improved bazi meat;
Ingredients: pork belly15kg.
Accessories: Four Joy Meetballs (only 50g) 100.
60 egg horns (weighing only 60 grams).
Sea knots (only100g)100g.
Beans (each100g) 120.
70 pieces of dried orchids (70g each).
Vegetarian chicken slices (weight 60g) 180 slices.
Seasoning: 80kg of specially made and excellent bittern soup,
Material A (500g of scallion and salt, 200g of ginger and 600g of cooking wine),
Material B (750g of sugar color and 800g of clear water), dried chili festival160g.
The recipe and production of the specially-made and excellent marinated soup: 2 old chickens, 2 old ducks and 2 pork elbows, 6 kilograms of pig bones, 80 kilograms of clear water, boiling over low heat for 4 hours, and adding spice bags (80g of star anise, 30g of fennel, 35g of fragrant leaves, 30g of pepper, 500g of red dates, 20g of white pepper, nutmeg, Amomum villosum, etc. Clove and dried tangerine peel15g, and Senecio scandens (50g) are decocted for 2 times with low fire, and then added with white sugar120g (white sugar should be put into the soup in advance to flavor, adjust the bitterness of spices in the soup, and cover up the special pearl taste of dried yellow sauce), 500g of crystal sugar, 500g of chicken essence, 250g of chicken powder, and salt (according to the formula).
Operation essentials:
1.When cooking thick soup, you must pay attention to the heat and master the proportion of various spices.
2. It is best to stir the dried yellow sauce into a paste with a blender, dilute it with thick soup, steam it for 1.5 hours, stir-fry it with low fire, and then slowly add it to the soup to avoid the bottom paste.
Production method:
(1) Cut the pork belly into rectangles, blanch it in boiling water, take it out and put it in a basin. Add material B and material A and marinate for 3-5 hours to remove fishy smell and color.
(2) First, take a stainless steel barrel, put it into 40 kilograms of marinated soup, add 80 grams of dried chili to boil, take out the pork belly, control the moisture, put it into the secret marinated soup, and simmer it with slow fire for1.5-2 hours.
(3) At the same time, take another stainless steel barrel, put 40 kilograms of marinated soup, add 80 grams of dried chili to boil, add dried orchids, kelp knots, vegetarian chicken slices and bean gluten, simmer for 1 hour, and then add Four Joy Meetballs, egg horn and gluten ribs for cooking 1 hour.
(4) When selling, fish out the pork belly and all the auxiliary materials, put them in a container, scoop in the braised pork soup (or heat it with low heat), and match them according to the needs of customers.