Mom's taste--Qianzhang grilled pork belly

Overview

A group of like-minded foodie friends and I all really like the food cooked by my mother; every once in a while, my friends will be greedy; I can only be lucky to my mother. When my mother goes to buy Qian Zhang Knot, the aunt who sells tofu products will always ask: How many kilograms will I buy for my child today? This makes the friends around me stunned. The characteristic of this dish is the addition of spices; it makes people have endless aftertaste after eating it; they will never get tired of eating it and will never forget it.

Tags

• home cooking
• private kitchen
• common dishes
• meat dishes
• children
• old man
• festival customs
• winter recipes
• banquet dishes
• dinner
• cooking wine
• dried red chili pepper
• ginger
• old soy sauce
• pork belly
• rock sugar
• star anise
• thousand knots
• very delicious
• white sugar
• xiangguo
• pepper
• salt

Ingredients

Steps

1. 1 500g pork belly, 1500g Qianzhang knot, 5 slices ginger, 4 dried red peppers, 2 fragrant fruits, 5 star anise and set aside. 3 spoons of dark soy sauce, 1 spoon of white sugar, 2 spoons of salt, 1 rock sugar, 1 spoon of pepper, 2 spoons of cooking wine, and 1 spoon of extremely fresh flavor.

   

2. 2 Wash the pork belly with clean water; cut off the fat and soaked meat between the fat and lean meat. Then cut the pork belly into equal-sized pieces [the fat soaked pork will not be wasted], put the iron pot on the induction cooker, [the pork belly cooked in the iron pot is more fragrant than the pork belly cooked in the stainless steel pot]; add the fat soaked pork and refine it into oil over medium heat; remove the oil residue and pour it out. Save the lard for later use. In fact, lard can regulate the human body. Don't put all the sin of getting fat on lard's head. Eating vegetable oil and animal oil together will not make you gain weight.

   

3. 3 First sauté a few slices of ginger in an oil pan until fragrant.

   

4. 4 Heat up an appropriate amount of peanut oil in a pan; then add whole dry red chili peppers and spices into the hot oil.

   

5. 5 The spices, dried red chili peppers, and ginger have all been sautéed until fragrant. Prepare blanched pork belly.

   

6. 6 Add the fried lard to the sauteed ingredients; then add the fatty pork belly; saute over medium heat until fragrant and brown. At this time, the fat pork belly has been fried. Add another part of the lean meat that has been prepared and stir-fry until fragrant; when you see that it is in good color, turn off the heat. This is based on experience; [but my mother has quite a lot of experience and will not make mistakes].

   

7. 7 When cooking pork belly, you need to dry out its inherent moisture; if it is too watery, it will be very cloying and difficult to eat. Add 2 tablespoons of cooking wine.

   

8. 8 The perfectly cooked pork belly does not need to add any ingredients, and it is delicious when eaten empty-handed. Pour appropriate amount of dark soy sauce on the pork belly.

   

9. 9 Add a rock sugar during the cooking process. The secret to cooking pork belly is to remember to add rock sugar. Add 1 tablespoon for extra freshness.

   

10. 10 Success is not far away; the delicious pork belly has been cooked successfully; add water in a cup to cover the pork belly; cook the lean meat over medium heat until it is almost done. The pork belly is already cooked.

    

11. 11 Add the washed Qianzhangjie and stir-fry for a while with a spatula. Rinse Qianzhang knot several times with boiling water; wash away the purine on it; purine is water-soluble, and soy products contain purine. Patients with gout and hyperlipidemia should use it with caution.

    

12. 12 Use the cup to add water again; cover the pork belly and Qianzhang knot. [It is best to use purified water for cooking or making soup to avoid tap water causing stones; if you use tap water, it is best to boil the precipitated water].

    

13. 13 Place the half-baked pork belly and senjang knot into an electric pressure cooker. Add 2 tablespoons of salt to the pork belly and Qianzhang knot. Pour in an appropriate amount of pure water to cover the thousand knots.

    

14. 14 During the burning process of Qianzhang knot, dark soy sauce needs to be added in two times, the first time for color and the second time for flavor. Add 1 tablespoon of sugar.

    

15. 15 Press the automatic button of the electric pressure cooker; now is the waiting time, it will be completely cooked in thirty minutes. After taking it out of the pot, sprinkle in 1 tablespoon of pepper.

    

16. 16 Leave the braised pork belly for a long time, and the flavor will penetrate into it and it will taste delicious. [It is best to make it early in the morning and eat it at noon, and let it sit for a few hours before it is suitable].