Hammer Meat
Here's a step-by-step guide to making pork belly with hammer-shaped slices, complete in 4 steps. First, wash the lean pork thoroughly and let it air dry as much as possible. You can also use clean paper towels to pat it dry. Then, slice it into thin slices, not too thick.
Method
- 01
Step 1
Wash the lean meat thoroughly and let it air dry as much as possible. You can also use some clean paper towels to absorb the water. Slice it into pieces, not too thick.
- 02
Step 2
Prepare potato starch and a hammer (wash them beforehand). Add the potato starch to the meat slices, adding a small amount to each slice, and pound them into thin slices with the hammer.
- 03
Step 3
After it's pounded, it can be stored aside for two or three days.
- 04
Step 4
Freshly pounded meat tastes best when eaten immediately. Add an appropriate amount of water to a pot, like cooking noodles. Once the water boils, cut the pounded meat into smaller pieces and add it to the pot. Add salt, chicken bouillon, and a little oil. Bring to a boil again, and it's ready to eat. If you like cilantro or scallions, you can add some for seasoning.
Nutrition
Nutrition has not been calculated for this recipe.