The reason why bazi meat has a polarized evaluation is mainly because some people taste very salty, that is, simply salty. In order to make bazi meat more suitable for our family, today we are going to make it more homely. Let's look at the specific methods.
1. First prepare a piece of pork belly and fry the skin in a dry pan.
After the pot is hot, put the pork belly skin into the pot and rub it repeatedly for a while to remove the residual pig hair and fishy smell on the skin. After burning brown, take it out and wash it with water for later use.
Prepare a piece of ginger and slice it. Wash a few shallots and put them in a bowl.
2. Next, it is similar to cooking braised pork. Cook pork belly first.
Boil water and cold water in the pot, add ginger slices, scallion and pork belly, pour some cooking wine to remove fishy smell, and add 5 grams of white vinegar to reduce greasy feeling.
After the water is boiled, remove the floating foam from the pot and turn to medium heat for 20 minutes. During this period, turn over frequently to make the pork belly evenly heated.
Time is up, take out the pork belly and put it in clear water to cool. After cooling, cut into even thin slices and put them in a basin for pickling.
Add 20g oyster sauce, light soy sauce 15g, light soy sauce 5g for coloring, and cooking wine 20g for removing fishy smell, and marinate by hand for10min, so as to color and taste the sliced meat.
3. Prepare the auxiliary materials and start cooking.
Cut the shallots into sections, slice the ginger in the same bowl, then grab some dried peppers, a few fragrant leaves, two pieces of cinnamon and two star anises for later use.
Boil the oil in the pan, pour out the hot oil, slide the pan and cool the oil. When the oil temperature is 50% hot, add onion, ginger, dried pepper and other small ingredients, stir-fry for one minute, and stir-fry the top of the ingredients until fragrant.
Then put the marinated meat slices into the pot in turn, and slowly fry the fat oil in the meat slices with low fire. Shake the pan gently so that the meat slices are heated evenly.
Fry for about 2 minutes. When the surface of the sliced meat is slightly burnt, pour the remaining marinade into the pot and stir well.
Pour some original soup from cook the meat. It is best to heat the broth more evenly, and don't cut the meat.
Boil the stock with high fire until it boils, remove the floating foam from the pot, add a little salt and sugar to taste, and then simmer for 50 minutes on low fire until the meat slices are delicious.
After 50 minutes, pick out the seasoning in the pot and turn to medium heat to collect the juice. After the soup is concentrated, it can be served.
Finally, sprinkle with chopped green onion and serve delicious.
Teddy boy has something to say:
1. Pigskin must be burned in advance to destroy sweat glands, otherwise it will smell fishy.
2. You can add a little white vinegar to relieve the greasy feeling when cooking pork belly.
Remember not to open a big fire when collecting juice, it is easy to paste the pot.
How does this sauce-flavored bazi meat taste? It's still a bit controversial. People who like it say they want to eat it, while people who don't like it say it's too strong. I don't know how you feel after tasting it.