Braised meat rice

Braised meat in a jar is a famous dish in the Northeast region and is usually served with rice. As a food with pork belly as the main ingredient, braised meat in jar can provide the fat and other nutrients necessary for the human body, ensuring that people have sufficient calories to resist the cold and sufficient physical strength to face daily work and life. Therefore, this dish is also quite popular. So, what is the method of braised meat in jar?

1. Northeastern Braised Pork Belly

Preparation method

Wash the pork belly and cut it into pieces for later use

Place the sliced ​​pork belly in layers in the jar, with the fattier ones at the bottom and the leaner ones at the top.

Put scallions, ginger slices, and dried chili peppers on the top layer, sprinkle with light soy sauce, dark soy sauce, salt, and MSG.

Seal the lid, place it on charcoal fire and start stewing. Be careful not to add water and don't open the door to check all the time. An important reason why the stewed meat in the jar is delicious is that it contains less water, retains the original juice and flavor, and has not lost any gas.

You can use a higher fire at the beginning, open it and turn it over when you hear a sizzling sound, then simmer it over low heat. Don't worry about it getting burnt because the fat is placed at the bottom, and the oil and water will come out when the fire is hot, so it won't get burnt.

After about 50 minutes, a jar of nutritious and delicious braised pork belly is ready.

2. Traditional braised meat in a jar

Specific steps:

Step 1: Wash the pork belly, cut it into slices, and cut the ginger into slices

Step 2: Wash the pork belly, cut it into slices, and cut the ginger into slices

Step 3: Dilute the bean paste (about one tablespoon) with water to make it into a paste, pour it into the pot, then add cooking wine, deodorizing, thirteen spices, chicken essence, and appropriate amount of salt (just put all the seasonings on the meat)

Step 4: Cover the casserole with a lid and place it on the gas stove over the lowest heat. If the heat is too high, it will easily become mushy. When steam starts to come out, stir it with chopsticks to prevent it from sticking to the pot. Continue to simmer, stirring it with chopsticks every ten minutes or so.

Step 5: Simmer on low heat for about an hour and it is ready to eat. Sprinkle some chopped green onions on it. It is best to add some mashed garlic and vinegar and dip the meat in it. It is especially delicious.

3. Delicious braised meat in a jar

1. Prepare the pork belly and front leg meat and wash them

2. Cut the pork belly into slices and the front leg meat into pieces

3. Stir-fried pork belly

4. Place the front leg meat on top of the pork belly

5. Cut green onion into chopped pieces and ginger into shreds

6. Put the chopped green onion and ginger on top of the meat, and add the aniseed

7. Take a bowl to mix the sauce. Mash two pieces of fermented bean curd and add a little fermented bean curd sauce, four spoons of soy sauce, one spoon of oyster sauce, and one spoon of cooking wine. Mix well.

8. Pour evenly on the meat

9. Cover with cabbage leaves

10. Cover with lid and simmer for more than two hours

11. After the stew is done, peel off the cabbage leaves, pick out the shredded ginger and star anise, and serve.