Grilled pork

Method of grilling square meat:

Raw materials for grilled square meat:

5 kg pork, 10 g soy sauce, 5 g salt, 100 g cooking wine, 150 g rock sugar, 25 g green onion, 12 lotus leaf clips.

Processing steps of grilled square meat:

1. Scrape and clean the dirt on the skin of Wuhua pork, remove the impurities, and cut it into 15 cm square pieces of meat. When the skin is burnt black with fire, soak it in cold water, then take it out, scrape the burnt black ash to make it red and yellow, and wash it clean.

2. Pad the bottom of the casserole with bamboo grate, put the skin of the meat piece on the grate, add cooking wine, salt, soy sauce, rock sugar, scallion and proper amount of water, cover well, and simmer with low heat until 8. Turn the meat over and simmer the skin down until rotten. Then turn the heat to thicken the juice, take it out and put it in a basin. When eating, serve it with the hot lotus leaf folder.

Characteristics of grilled square meat:

The color is golden red, sweet and strong.

Grilled pork

Grilled pork is a famous local traditional dish in Jiangsu Province, which belongs to Jiangsu cuisine. The color is golden red, sweet and strong. It is made of pork, soy sauce, salt, cooking wine, rock sugar, green onion and lotus leaf clip.

essential information

Braised square meat

Jiangsu cuisine

[taste characteristics] the color is golden red, sweet and strong.

Raw materials

5 kg pork, 10 g soy sauce, 5 g salt, 100 g cooking wine, 150 g rock sugar, 25 g green onion, 12 lotus leaf clips.

Production process

(1) First, scrape and clean the dirt on the skin of Wuhua pork, remove the impurities, and cut it into 15 cm square pieces of meat. When the skin is burnt black with fire, soak it in cold water, then take it out, scrape the burnt black ash to make it red yellow, and wash it clean. (2) Cover the bottom of the casserole with bamboo grate, put the skin of the meat on the grate, add cooking wine, salt, soy sauce, rock sugar, scallion and proper amount of water, cover well, and simmer over low heat until 8. Turn the meat over and simmer the skin down until rotten. Then turn the heat to thicken the juice, take it out and put it in a basin. When eating, serve it with the hot lotus leaf folder.

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