Wine and meat with fragrant lees

Wine and meat with fragrant lees

Raw materials for making Xiangzao wine and meat:

Pork (preferably pork hoof) 1 kg, 200 grams of lees wine.

The processing steps of Xiangzao wine and meat are as follows:

1. Wash the selected meat, cut it into 12cm cubes, put it in a boiling water pan and bring to a boil. After skimming the foam, cook it with low heat for 8-90% rotten, and then remove it to cool.

2. Peel the dried meat, cut it into thin slices, and pour on the wine.

Characteristics of Xiangzao wine and meat:

The taste is fragrant, sweet and Zizi, with a strong flavor of lees, unique style.

Wine and meat with fragrant lees

Xiangzao wine and meat is a traditional local dish in Beijing, which belongs to Beijing cuisine.

characteristic

The taste is fragrant, sweet and Zizi, with a strong flavor of lees, unique style.

Production method

(1) Wash the selected meat, cut it into 12cm cubes, put it in a boiling water pan and bring to a boil. After skimming the floating foam, cook it with low heat for 8-90% rotten. Take it out and let it cool.

(2) Peel the dried meat, cut it into thin slices, and pour on the wine.

Longitude: 104.06573486

Latitude: 30.65946198