Jincheng Pagoda

Overview

Jincheng Pagoda is a famous Hangzhou dish served in restaurants or hotels. It is also a knife skill dish. It mainly uses a hob to cut the pork belly

Prepare pork belly and wash
Cut the pork belly and try to get a square piece
Blanched Pork Belly
The blanched pork belly is rubbed with dark soy sauce
Heat oil in a pan, fry the pork belly skin side down for 1 minute. This will make the skin crispy and chewy
Put the pot back into the pot, add water, stock powder, dark soy sauce, salt, and put the pork belly in
Cover and cook for 10 minutes
Take out the pork belly and trim it again with a knife, trying to make it into a square shape
The first cut of the hob
The second cutter of the hob
The third knife of the hob
The fourth knife of the hob
The fifth knife of the hob
The sixth hob cutter
Cut all the way to the last cut, and cut across the last cut
Roll up the cut pork belly into a square shape again
Push out the lower part of the pork belly layer by layer to form a pagoda shape
Stuff the lower part of the pork belly with kimchi (usually restaurants or hotels stuff bean sprouts, you can choose your favorite dish)
Put the pork belly on the plate
Put the pork belly into the steamer and steam over low heat for 2 hours to make the pork belly crispy
Boil the water, add salt, add broccoli and cauliflower, cook and remove immediately
Vegetable plating
Place the steamed pork belly in the middle
Re-heat the pot, add water, a little stock powder, a little dark soy sauce, oyster sauce, a little salt, water starch to thicken the sauce
Pour the sauce over the pork belly
Finished product pictures