What are the methods for making Luohandu?

Pork belly is a very special ingredient. Because the taste of pork belly is different from other pork, it has a stronger odor, so it takes effort to deal with the odor during the production process. However, the taste of pork belly after cooking is very delicious and leaves people with endless aftertaste. Among them, Luohandu is a very classic dish. Let’s take a look at the methods of making Luohandu.

Method 1:

1. Remove the fat from the surface of the pig's stomach, add vinegar and salt, wash it clean and set aside.

2. Dice carrots and shiitake mushrooms, blanch them in boiling water and set aside.

3. Wash the corn kernels with green beans bought from the supermarket and set aside.

4. Peel the yam, cut into cubes and put in water for later use.

5. Remove the fat from the pig skin, blanch it in boiling water, and cut it into relatively thin strips.

6. Remove bones, skin and oil from chicken legs and cut into strips.

7. Put the above ingredients except pork tripe in a bowl, add salt (not too much, add more when stewing), white wine and dark soy sauce and mix well.

8. Mix the fillings and set aside.

9. Put the stuffing into the pig's stomach and seal it with thread (or bamboo sticks).

10. Put water in the pot, take another bowl and put large pieces of onion, ginger, 2 star anise, 3 bay leaves, a piece of cinnamon, a dried chili (cut into 2 sections), fennel, pepper, 2 tablespoons of salt, 1 tablespoon of sugar, dark soy sauce, and cooking wine into a sauce, put it into the pot and then put the pork tripe (just put it in cold water), and stew it over high heat.

11. The pig's stomach will swell up after the pot is boiled for a while. Poke it a few times with bamboo sticks to prevent it from bursting. Turn to medium-low heat and simmer for 2 hours.

12. Take out the pig's stomach and place it in a shallow bowl or plate. Put something heavy on it to make it more compact.

Method 2:

1. Remove the oil from the pig's stomach and wash it repeatedly with vinegar and alum, then set aside.

2. Cut the pork into 5 cm long and 1 cm wide strips, marinate them with nitrate water in advance, and then wash them.

3. Remove the hair from the pork skin, boil it in water for a while, wash it, chop it into pieces, mix the meat strips and all the seasonings, green onions and chopped ginger, stuff it into the pig's stomach, fix the mouth of the stomach with a bamboo stick, put it into the stew pot and stew until cooked (poke a hole in the pig's stomach with a needle in the middle to let the air out), take it out and flatten the stomach, wait until it cools thoroughly, cut it into slices, put it on a plate and serve.