South rotten meat

The method of South rotten meat:

Raw materials used for making South rotten meat:

There are 400g pork ribs, 100g green vegetable heart, 20g refined salt, 0.5g monosodium glutamate, 20g white sugar, 25g red Sufu brine, 2G Monascus powder, 15g Shaojiu, 10g soy sauce, 5g scallion, 5g ginger and 15g cooked lard.

The processing steps of South rotten meat are as follows

Scrape the skin of pork, then cut into small cubes about 24 pieces, blanch in boiling water, remove and wash. Put the meat, onion and ginger, Shaoxing wine, soy sauce, sugar, red Sufu bittern, refined salt and water together and bring to a boil. Change it to low heat and simmer for 30 minutes. Add red koji powder and simmer for 30 minutes. Then arrange the meat pieces in a bowl. Steam them with high heat until crisp. Put the steamed meat into the waist plate, add the marinade into the frying pan, and pour it on the meat. Put the frying pan on medium heat, add the cooked lard, and heat it to 40% heat (about 88 ℃). Fan the green vegetables, add the refined salt and monosodium glutamate, and set them on both sides of the meat.

The characteristics of nanyurou are as follows

The dishes are red and bright, and the frankincense is mellow. They melt at the mouth.

South rotten meat

Southern preserved meat is a delicious food made of pork ribs, green vegetable heart and refined salt.

Raw materials:

There are 400g pork ribs, 100g green vegetable heart, 20g refined salt, 0.5g monosodium glutamate, 20g white sugar, 25g red Sufu brine, 2G Monascus powder, 15g Shaojiu, 10g soy sauce, 5g scallion, 5g ginger and 15g cooked lard.

Method:

1. Scrape the skin of pork, then cut it into small cubes about 24 pieces, stir it in boiling water, take out and wash it.

2. Put the meat, onion and ginger, Shaoxing wine, soy sauce, sugar, red Sufu bittern, refined salt and water together and bring to a boil. Change it to low heat and simmer for 30 minutes. Add red koji powder and simmer for 30 minutes. Then arrange the meat pieces in a bowl. Steam them with high heat until crisp.

3. Put the steamed meat into the waist plate, add the marinade into the frying pan, and pour it on the meat.

4. Put the frying pan on medium heat, add the cooked lard, and heat it to 40% heat (about 88 ℃). Fan the green vegetables, add the refined salt and monosodium glutamate, and set them on both sides of the meat.

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