How to prepare "zi jiu rou" (a dish, likely referring to a specific type of meat dish).
"Shaanxi-style Meat Slices" is a famous dish, where the meat is cut into long, thin slices.Boil The method of making "Shaanxi-style Meat Slices" and preserved mustard greens braised pork are similar, especially when using preserved mustard greens, but often, when making "Shaanxi-style Meat Slices", the meat is relatively pure. However, even if you eat a large portion at once, you won't feel full.
A simple recipe for "Shaanxi-style Meat Slices"
Ingredients Preparation
Pork belly，Enoki mushrooms，Sichuan peppercorns，Star anise Bay leaves White pepper Cooking wine, light soy sauce Dark soy sauce Salt
Instructions
1. Wash and blanch the pork belly, then remove and cool;
2. After drying, brush with honey Heat oil in a pan until 60% hot, then add the meat and fry over low heat until golden brown;
3. Wash the fried meat and slice it thinly, with the skin facing down, and place in a bowl;
4. In a small bowl, mix salt, light soy sauce, cooking wine, and place on the meat, then add star anise, scallions ginger Sichuan peppercorns, bay leaves, and white pepper;
5. Cover with enoki mushrooms, add a little meat broth, and steam for about 2 hours.
Authentic "Shaanxi-style Meat Slices" recipe
Ingredient preparation
Pork belly, Sichuan peppercorns, dried chili peppers Cinnamon white sugar cooking wine, salt, ginger slices.
Instructions
1. Wash and boil the pork until 80% cooked, then drain and brush with honey and light soy sauce;2. Then fry in hot oil until golden brown, then cool and slice thinly, and place in a bowl for later use; 3. Then add ginger slices, Sichuan peppercorns, cinnamon,
soy sauce
cooking wine, dried chili peppers, salt, and white sugar;4. Then place the meat bowl in a steamer and steam for about 50 minutes, or 35 minutes in a pressure cooker; Tips
After steaming, there will be grease, so don't add too much seasoning.
"Shaanxi-style Meat Slices" with preserved mustard greens
Ingredient preparation
500g pork belly,
preserved mustard greens
50g, scallions, ginger, salt 5g, cooking wine 10g, oyster sauce 10g, light soy sauce, white sugar.Instructions 1. Soak the preserved mustard greens overnight, then clean and remove the sand;
2. Chop scallions and ginger, wash the pork belly, and add water to the pot, along with scallions, ginger, star anise, and cooking wine;
3. Then add the pork belly and boil over high heat until the meat turns white, then remove and brush with light soy sauce, and dry;
4. Brush oil in the pan, heat, then add the meat with the skin facing down and slowly fry until golden brown;
5. Add the soaked enoki mushrooms and a little meat juice to the pan, along with light soy sauce and white sugar, and simmer over low heat for 15 minutes;
6. Slice the cooled pork belly thinly, with the skin facing down, and place in a bowl, then cover with the sautéed preserved mustard greens;
7. Then steam for 20 minutes in a pressure cooker, after opening, drain the fat, and steam for another 20 minutes;
8. After cooking, flip and place in a large plate.
7|Continue to steam for 20 minutes in a pressure cooker, then open the cooker and steam for another 20 minutes.
8|Turn the dish out onto a large plate.
