I am a typical carnivore. If I don’t eat meat for a day, I will be very greedy, especially when I have no resistance to meat.

There is a very interesting restaurant downstairs where I work, and I go down there every day to buy a piece of meat.

But since the Chinese New Year, the price of pork has increased, and the price of pork has increased from 5-6 yuan to 8 yuan a piece. My colleagues said they can't afford it.

Now that the price of pork has dropped, fast food restaurants are not seen cutting the price of pork.

What should I do if I have no choice but to eat a handful of meat?

Then buy your own meat and make Lao Jinan Pork at home. Don’t tell me that the Lao Jinan Pork made using this method is really delicious. It’s not greasy at all and it’s not difficult to make. I can describe it in one sentence.

, fragrant but not greasy, delicious.

Naturally, good things have to be shared with everyone. Below, the editor will share with you how to make this old Jinan pork meat. Friends who like to eat meat must not miss it. Save it and cook it at home for your family to try.

Prepare the required ingredients and main ingredients: 3 pounds of pork belly.

Accessories: appropriate amount of soy sauce, appropriate amount of rock sugar, a piece of ginger, an appropriate amount of cooking wine, 4 star anise, an appropriate amount of salt, a piece of green onion 1. First, clean the purchased pork belly. If it is pork belly with skin, scrape the pig skin slightly.

Pour an appropriate amount of water into the pot and bring to a boil over high heat. Cut the green onions into sections and put them into the pot. Wash and slice the ginger and put it into the pot. Add an appropriate amount of cooking wine. Put the pork belly in and blanch it over high heat for about 5 minutes. Drain.

Clean it after taking it out.

2. Blanch the pork belly and wash it, then place it on the chopping board. Use a knife to cut the pork belly into slices about 10 cm long and 0.5-1 cm wide. Set aside.

3. Prepare a casserole in advance, or you can use a cast iron pot, even if you don’t have a pressure cooker.

Put an appropriate amount of scallions and ginger pieces at the bottom of the pot (just cut the ginger into large pieces and pat it with a knife), add 2 peppercorns, then neatly lay the sliced ??pork belly on top, add an appropriate amount of soy sauce, and you can

Add more, about a quarter of the ingredients. You can replace it with light soy sauce, but the quality of soy sauce directly affects the color of the meat.

4. Then add an appropriate amount of goose water to slightly cover the ingredients or make it even. Add an appropriate amount of rock sugar, then bring to a boil over high heat, then turn to medium-low heat, cover and simmer over low heat for about three hours, until the meat is cooked.

Just rotten.

Be careful when removing the meat.

Cooking Tips 1. We also mentioned in the production steps above that the quality of soy sauce directly determines the color of the finished meat, so be sure to choose a better one.

If you use light soy sauce, it should be lighter in color than soy sauce; dark soy sauce can also be used for coloring.

Generally, the color of soy sauce can be dark or light, and the taste can be salty or light. The color and taste of the finished product will vary.

2. Rock sugar is not used in Lao Jinan pork belly. The editor adds rock sugar here to increase the brightness and slightly neutralize the fiber of the soy sauce to make the taste more delicious. 3. If you are afraid of cooking the pork belly well when making it

If the pork belly falls apart, you can tie hemp rope on the pork belly in advance. This will effectively prevent the finished product from falling apart when you pick it up with chopsticks.

4. The stew should not be simmered for too long, otherwise it will become mushy and you will not be able to eat it. The stewed soup is a good thing. It tastes great when paired directly with rice. Pour the soup on the rice and it tastes amazing.

5. If you can't finish the soup, you can take out the fat, onion, ginger, garlic, etc. and store it in the freezer of the refrigerator. You can use it directly next time you want to eat goose.

The above is the "this kind of delicacy" that the editor shared with you today. "Jinan on the tip of the tongue, teach you how to make old Jinan buns at home. The meat is fragrant but not greasy, and it is delicious." It is too expensive to buy it from outside, so it is better to do the same as the editor

Buy some meat and cook it at home. In addition to the meat, you can also stew other delicacies.