Jujube meat

Method of jujube square meat:

Raw materials for making jujube meat:

One pork rib (about 1500 grams), 50 grams of red dates, 10 grams of refined salt, 7.5 grams of monosodium glutamate, 25 grams of Shaojiu, 30 grams of soy sauce, 25 grams of rock sugar, 10 grams of onion and ginger.

The processing steps are as follows

Scrape and clean the ribs, put them into the pot, water them until the blood is broken, take them out and wash them, then put a knife on one side of the skin. Take 1 casserole, put the meat skin down into the casserole with bamboo grate. Add pork soup, Shaoxing wine, soy sauce, rock sugar, scallion and ginger, press the meat with a disc, cover the pot, bring it to a boil on the fire, and then move it to a low heat to stew for about 1 hour. Take out the meat, buckle it into a bowl with the skin down, and pour in the original stewed meat sauce. Wash and boil the red jujube, remove the skin and core of the jujube, smash it into jujube mud with a knife, heat it in a frying pan, put in the jujube mud and sugar, stir well, put the jujube mud on the meat surface, seal it with cellophane, steam for about 1 hour, remove the sealing paper. Turn the meat into a plate.

The characteristics of jujube square meat are as follows

The color is red and bright, the meat is fat and rotten, sweet and salty, the jujube mud is sweet and greasy, the food is not greasy, and the flavor is unique.

Jujube meat

Jujube meat is a famous local traditional dish in Jiangsu Province. The color is red and bright: the meat is fat and rotten, sweet and salty, jujube mud is sweet and greasy, not greasy, with unique flavor. Scrape and clean the ribs, put them into the pot, water them until the blood is broken, take them out and wash them, then put a knife on one side of the skin. Take 1 casserole, put the meat skin down into the casserole with bamboo grate. Add pork soup, Shaoxing wine, soy sauce, rock sugar, scallion and ginger, press the meat with a disc, cover the pot, bring it to a boil on the fire, and then move it to a low heat to stew for about 1 hour. Take out the meat, buckle it into a bowl with the skin down, and pour in the original stewed meat sauce. Wash and boil the red jujube, remove the skin and core of the jujube, make the jujube mud with a knife, heat it in a frying pan, put in the jujube mud and sugar, stir well, put the jujube mud on the meat surface, seal it with cellophane, steam for about 1 hour, remove the sealing paper. Turn the meat into a plate.

Food materials

A piece of pork rib (about 1500g). 50g red dates, 10g refined salt, 7.5G monosodium glutamate, 25g Shaojiu, 30g soy sauce, 25g rock sugar, 10g scallion and ginger.

Production process

Scrape and clean the ribs, put them into the pot, water them until the blood is broken, take them out and wash them, then put a knife on one side of the skin. Take 1 casserole, put the meat skin down into the casserole with bamboo grate. Add pork soup, Shaoxing wine, soy sauce, rock sugar, scallion and ginger, press the meat with a disc, cover the pot, bring it to a boil on the fire, and then move it to a low heat to stew for about 1 hour. Take out the meat, buckle it into a bowl with the skin down, and pour in the original stewed meat sauce. Wash and boil the red jujube, remove the skin and core of the jujube, make the jujube mud with a knife, heat it in a frying pan, put in the jujube mud and sugar, stir well, put the jujube mud on the meat surface, seal it with cellophane, steam for about 1 hour, remove the sealing paper. Turn the meat into a plate.

Longitude: 104.06573486

Latitude: 30.65946198