Zijiang Kuorou Recipe Video
Prepare the pork belly.Clean the ginger.The ingredients for the braised meat with baby ginger: 500g fatty pork belly, 200g homemade young ginger, 500g of water, 150g aged vinegar, 50g rock sugar,8g monosodium glutamate, and 8g chicken essence.The steps for making baby ginger braised meat:1. Wash the fatty pork belly and cut it into neat square pieces, then deep-fry in five-catty of hot oil until golden brown and the skin is puffed; remove and drain the oil, let it cool down and cut each piece into thin slices about 8 cm long and 4 cm wide. 2. In a pot, add 500g water, aged vinegar, rock sugar, monosodium glutamate, and chicken essence, stir well, then put in the pork belly slices, boil for 3-4 minutes until colored and flavorful; remove the meat slices and keep the broth.3. Place a deep dish, layer it with homemade young ginger at the bottom, then evenly arrange the pork belly slices on top. 4. In a pan, bring the broth from cooking the meat to a boil, thicken with water starch, pour over the dish, and garnish with a few segments of coriander before serving.
Family-style recipe book
Homemade young ginger method: 2500g of young ginger is washed, peeled, and cut into long strips about 4 cm; it's then mixed in a bowl with 2500g white vinegar and 250g sugar, steeped for three days before use.
2 Place a pot and add 500 grams of clear water, then add aged vinegar, rock sugar, monosodium glutamate, and chicken essence. Mix well, place sliced pork belly in the pot, boil for 3-4 minutes until colored and flavored, remove the meat slices, keep the broth.
3 Take a deep dish and lay a layer of at the bottom, then arrange the sliced pork belly evenly on top.
4 Heat up 100 grams of the cooking broth from the meat in a pan until it boils, pour water starch to thicken, take off the heat, and pour over the dish. Garnish with some chopped coriander segments.Coriander Sichuan Family Recipes Manual Self-made pickled ginger method: Clean 2500 grams of, peel it, cut into strips about 4 centimeters long, mix with 2500 grams of white vinegar and 250 grams of sugar, marinate for three days before use.
The method for making homemade young ginger: wash and peel 2500g of young ginger, cut into strips about 4 cm long, and place them in a bowl.Add 2500g of white vinegar, and 250g of sugar.Mix well, soak and marinate for three days before use. Mix 250g well and soak for marination for three days before use.
