Jar meat was originally a traditional Sichuan dish with local flavor. It is said that this dish originated in rural Sichuan. Because farmers have many ways, there are more pigs with more food, and more meat with more pigs. During the planting and harvesting season, there are few people who are busy with farming. They want to eat meat as "sumptuous food" and are afraid that cook the meat will miss the farm work. So when I was busy, I changed the pot into an altar, hastily put large pieces of pork into the altar, added onion and ginger seasoning with salt and water, sealed the mouth of the altar, and simmered with "mother-child fire" (firewood). When I came home from work, I opened the jar and the fragrance was overflowing. This way of eating has also spread to the market.
However, I didn't use mother-child fire today, it was fire. Bring the fire to a boil and simmer slowly, and the effect is equally good.
Sichuan cuisine practice daquan jar meat
Ingredients: pork belly, chicken, onion, salt, ginger, garlic, red dates, rock sugar, aniseed, pepper, soy sauce, yellow wine and medlar.
Steps:
1. Cut into large pieces
Prepare red dates and medlar
Step 3 prepare onions, ginger, garlic, fennel and pepper
4. Sit in the pot and cook the pork belly in the boiling water pot for five minutes.
5. Chicken nuggets are also cooked in the pot and fished out with bloodletting water.
6. Put the rock sugar under the jar and pour it into warm water to melt.
7. put the chicken pieces in the jar
8. Spread the meat on the chicken.
9. Then put the jar on the fire, put all the spices in it, and then put the water only one inch above it and simmer on the fire.
10. Simmer over medium heat, and remember to turn over in the middle. I'm afraid the crystal sugar in it will burn the pot. By the last hour, it was almost a small fire.
1 1. It's been more than three hours, and the meat is soft and rotten, so you can eat it.
After picking the meat, the juice inside is so thick.
This jar meat, I can only say, is very soft and rotten, very mellow and delicious, and after a long simmer, the fat has been lost, leaving only healthy protein.
Tips:
1, first boil the pork belly in a boiling water pot for five minutes to let the excess oil boil out.
2, after the fire must be simmered slowly, too anxious and not so fragrant, rock sugar is easy to paste the bottom of the pot.
3, you can also put some radishes and mushrooms under it, so that the dishes with gravy are also very fragrant.