Taste: spiced.
Technology: sauce
Production materials of Shanxi sauce meat:
Ingredients: 2500 grams of pork ribs (pork belly) and 500 grams of trotters.
Seasoning: 5 g of cinnamon, 3 g of pepper, 8 g of star anise, 30 g of salt, 20 g of ginger, and 0/0 g of shallot/kloc.
Characteristics of Shanxi Sauced Meat:
The dishes are brownish red in color, soft in meat, fat but not greasy, thin but not firewood, salty and delicious, and suitable for drinking and eating.
Teach you how to make Shanxi sauce meat, and how to make Shanxi sauce meat delicious.
1. Boned pork ribs, cut into long squares of about 1 kg, soaked in cold water for 3 hours, taken out and washed;
2. Put it in an old pot, add pig's trotters, fennel seeds and pepper, wrap it in clean cloth, put it in the pot and boil it with cinnamon, ginger, onion and salt, and then simmer it with low fire;
3. Stew for an hour and a half, remove the meat and put it in cold water to remove the floating foam on the surface of the marinated soup;
4. Put the meat into the pot, add a little cold water, bring it to a boil with high fire, and then simmer with low fire until the meat is rotten and soup is thick.
Finally, fish out the meat and brush a layer of raw salt water on one side of each piece of meat with skin to eat.
Tips for making Shanxi sauce meat: 1. When soaking meat in cold water, add some ice cubes in cold water in summer to ensure fresh meat;
2. When the meat is braised for the second time, it is necessary to constantly adjust the firepower and constantly turn the meat to ensure a uniform taste; This dish needs 5000ml of marinated soup.