How to Make Stewed Pork with Five-Spice and Wine Video
Preserved Rice Wine Glaze Meat is made from: Pork Leg with Skin, 500g.Seasoned with: 1g MSG, 25g Shaoxing wine, 50g Preserved Rice Wine, 20g Fermented Grapes Juice,Peanuts, 1000g, and 10g (about 50g used).The preparation of Glazed Pork with Preserved Rice Wine: 1. Clean the pork leg thoroughly and cut it into pieces about 10 cm square. Boil in water for about 20 minutes, then remove and apply 5g of Fermented Grapes Juice evenly to the skin side.2. Heat a wok over high heat with peanut oil. Fry the marinated pork until the skin is crispy, then remove and cool before slicing into pieces about 8 cm long and 6 mm thick. 3. Mix Preserved Rice Wine, Shaoxing wine, and 75g of water to form a paste, strain out the solids, add sugar, salt, and MSG, and mix well to make the glaze. Soak the meat slices for 10 minutes in this mixture.4. Place the pork slices skin-side down neatly into a bowl, pour over the soaking liquid, and steam until tender on high heat. Remove from the steamer and flip onto a serving dish. 50g
Shangzao Koudou Meat Preparation:
1. Clean and wash the pork leg, cut it into pieces about 10 cm square, and boil it in a pot of water until it's white cooked after about 20 minutes. Remove from heat, and while still hot, evenly apply glutinous rice wine (5g) on the skin.
2. Heat up a wok over high fire, add peanut oil, and when hot, place the pork that was coated with glutinous rice wine.Slice into it, fry until the skin is crispy, then remove and cool before cutting into large pieces about 8 cm long and 06 cm thick.
3. Mix Shangzao (fermented black rice), Shaoxing wine, and 75g of water in a bowl to form a paste, filter out the residue, add sugar, refined salt, and monosodium glutamate, mix well into a sauce, then immerse the meat slices for 10 minutes.
4. Place the meat slices with skin side down neatly in a bowl, pour over the soaked sauce, and steam over high heat until tender. Remove after steaming is done, turn it out onto a flat plate.Steam Steam in the steamer with strong fire until tender, then remove and invert onto a flat plate.
