Sichuan jar meat recipe

Sichuan jar meat is quite famous and is a traditional specialty dish. It was first recorded in the Qing Dynasty. Its characteristics are rosy color, thick soup, tender meat, sweet and delicious taste, and fat but not greasy. The preparation of Sichuan jar meat is not particularly difficult. You just need to prepare the corresponding ingredients. Let's learn how to make Sichuan jar meat.

Sichuan jar meat recipe

Ingredients: 500 grams of pork belly with skin, 75 grams of fried pork meatballs, 200 grams of eggs, 50 grams of chicken, 25 grams of ham, 50 grams of cuttlefish, 25 grams of winter bamboo shoots, 25 grams of mushrooms, 10 grams of golden hook, 10 grams of ginger, 15 grams of green onion, 2 grams of pepper, 500 grams of fresh soup, 250 grams of lard, 25 grams of fine dry bean powder, 3 grams of refined salt, 15 grams of soy sauce, 20 grams of fermented glutinous rice juice, and 25 grams of rock sugar juice. Method: 1. Put the pork, chicken and pork bones into a boiling water pot and cook for a few minutes. 2. Cut the pork into 7 cm square pieces and the chicken into cubes.

3. Boil the eggs, peel them, coat them with fine soybean powder, fry them in lard until they turn yellow, and then remove them. 4. Cut the winter bamboo shoots into dice. Cut the ham into thick strips. Soak the golden hook and cuttlefish in water and then wash them. 5. Place pork bones in a small ceramic jar, and put pork, chicken, cuttlefish, golden hook, ham, winter bamboo shoots, eggs, pork meatballs, etc. into the jar. 6. Add refined salt, soy sauce, fermented rice wine juice, rock sugar juice, and the ginger (smashed), green onions (tied into a knot), pepper (smashed), and shiitake mushrooms (swollen) in a gauze bag, and mix in the fresh soup. 7. Seal the mouth of the jar with wet paper, place the jar on a fire with rice husks and simmer for about five or six hours, then remove the sealing paper, take out the gauze bag containing ginger, green onions and shiitake mushrooms, and put it on a plate.

Nutritional Value

1. Rich in copper, copper is an indispensable trace nutrient for human health and has an important influence on the development and function of internal organs such as blood, central nervous system and immune system, and kidneys. 2. Rich in fat, it maintains body temperature and protects internal organs, provides essential fatty acids, promotes the absorption of these fat-soluble vitamins, and increases satiety.

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