What are the methods of cooking pagoda meat?

In life, in order to maintain good health, the food we eat every day must be selected. Generally, we pay attention to the combination of meat and vegetables. Eating only one kind will definitely lack nutrition. Take meat for example, there are really many ways to cook it. As long as you like it, you can eat any kind of meat. Today I will introduce to you a simple method of making meat - pagoda meat. The specific steps are as follows.

Pagoda meat recipe

Ingredients: 500g pork belly, 300g Yibin sprouts, 50g broccoli

Seasoning: 10g cornstarch 6 lotus leaf cakes, some soy sauce

step

1. Wash the pork belly and cook it in the old sauce soup until it is 70% cooked; wash the broccoli and blanch it for later use;

2. Cut the cooked pork belly into slices with a rolling knife, put it in a bowl, add bean sprouts, pour the old sauce soup on it, and steam it in a steamer for 2 hours;

3. Place the meat on a plate, surround it with broccoli, thicken the original juice with cornstarch, pour it on the plate, and serve it with the lotus leaf cake.

Pagoda meat method 2

Main ingredients: pork belly, pickled mustard greens, mushrooms, and winter bamboo shoots.

Seasonings for the pagoda meat recipe: onion, ginger, star anise, fresh soy sauce, dark soy sauce, Shaoxing wine, sugar, pepper, cinnamon, bay leaves, scallion segments, salt, oil, and sesame oil.

step

1. Set aside the raw materials. Dice bamboo shoots and mushrooms. Soak the pickled mustard greens, boil them in water and squeeze out the water. Heat the oil in a pan and add minced ginger and chopped green onion and stir-fry until fragrant.

2. Add chopped pickled mustard greens, diced mushrooms, and diced bamboo shoots and stir-fry evenly.

3. Add Shaoxing wine, fresh soy sauce, sugar, pepper and appropriate amount of salt, and set aside. Pour clean water into the soup pot, add star anise, cinnamon, bay leaves, scallion segments and ginger slices, and then add the meat cubes. After boiling, pour in an appropriate amount of Shaoxing wine and simmer on low heat until cooked through and there is no blood inside. Then season with salt, adjust the taste, turn off the heat and soak the meat in the soup pot for two hours to allow it to absorb the flavor. Bring the soup pot to a boil again. Take out the meat immediately, apply a little dark soy sauce evenly on the pig skin while it is still hot, and then let it dry.

4. After the skin is dry, put the meat into the frying pan with the skin side down. After frying the skin side of the meat until it turns tiger skin color, take it out, let it cool and then refrigerate. Take out the refrigerated meat and cut it into 2 mm thin slices without cutting it. Slice the entire meat cube into a 2 mm thick even slice.

5. After slicing, slice the meat again and roll it up. Return to the original square shape. Secure the end with a toothpick. Then use your fingers to push the restored meat cubes layer by layer, leaving certain gaps between them until they form a pyramid shape.

6. Fill the large space in the middle with the fried stuffing and place it on a plate. Put the prepared braised pork into the steamer. Broccoli, cut into small pieces and wash. Add appropriate amount of salt and a few drops of oil when blanching.

7. Steam the braised pork for about one and a half hours, until the meat is tender and crispy. Pour out the soup in the plate and set aside. Garnish with broccoli. Pour the steamed meat sauce into a wok and bring to a boil. Thicken with a little water starch. After the sauce becomes gelatinized, add a few drops of sesame oil. Pour the soup over the meat while it’s still hot.