Teochew Style Pepper Broth Pork Pork Belly

Overview

Under the tutelage of Hong Kong's famous Teochew cuisine chef, Xu Meide, he added Teochew elements to the traditional Hong Kong-style pork belly soup to create this classic dish. Before introducing the specific steps, let’s popularize the knowledge about choosing beef brisket: • Boneless short rib (boneless cowboy bone): The strongest beef flavor, taken from the cowboy bone/rib (shortrib) in front of the beef breast or the beef rib (Fingermeat) next to it. •Skirt Steak: Also called Skirt Steak, Bengsha Pork or Butterfly Steak, it is the belly part of the cow's belly, located near the cow's diaphragm. Skirt Steak is half as good as Skirt Steak. It is soft but not hard due to the thin soft gelatin. • The bottom of the belly: a piece of meat connected to the belly close to the cowhide. It is thick and tough and difficult to cook. • Pork belly: A piece of meat between Shuang Pork and Pork Pork Pork. The weight is very small. There is soft gelatin on all sides and it is very crispy. My preference is the Bengsha pork belly with a layer of meat sandwiched between two pieces of tendons. Remember to check out the experience section for the perfect tutorial.

Tags

• hot dishes
• children
• old man
• winter recipes
• chaoshan cuisine
• lunch
• famous dishes
• bay leaf
• beef tendon
• beng sha pork
• cao guo
• chenpi
• coriander
• dried red chili pepper
• onions
• star anise
• white radish
• black pepper
• carrot
• ginger
• white pepper

Ingredients

Steps

1. 1 First we review the material.

   

2. 2 Grind the black and white pepper, star anise and dried red pepper in a mortar, and put them into the teapot grid together with the chopped bay leaves.

   

3. 3 Add beef brisket and beef tendon to warm water, and add a piece of beaten ginger at the same time, and blanch over high heat for 15-20 minutes to completely release the blood. Remember to keep beef tendons and brisket in one piece, don’t cut them, don’t cut them, don’t cut them!

   

4. 4 After taking out the beef tendons and beef brisket and washing them, you can start cooking. Add all the ingredients except the white radish to the soup pot. The water should cover the meat by about 1 or 2 centimeters. Remember to peel the carrots intact and do not cut them into small pieces. The following is the time required without utensils: Simmering pot: After the water in the inner pot is boiled, reduce the heat to medium and simmer for 20 minutes, then place it in an insulated container for 2 hours. After taking it out, heat it for another 20 minutes, then put it back into the heat preservation container for 2 hours, immediately. Ordinary stew pot: After the water boils, reduce the heat to low and simmer for 40 minutes, then turn off the heat and let it sit on the stove for another 40 minutes. Turn the gun back on and repeat the previous steps. Check the tenderness of the meat before deciding whether to reheat it for 20-30 minutes. Pressure cooker: Since the cooking time of a pressure cooker is 1/4 of that of a normal cooker, it only needs to cook for 30-40 minutes.

   

5. 5 Remove the processed beef brisket and carrots, add white radish (peeled, intact) and cook for 20 minutes. Cut all the ingredients into bite-size pieces and pour a little soup over them. For dipping sauces, you can choose: sea salt, soy sauce, or Teochew chili oil.