The practice of chrysanthemum meat
Cut pork belly with skin into 6-7cm cubes. Shave and wash the fur, put the meat in the refrigerator and freezer.
Take out the meat and thaw it a bit, cut the meat with a cross knife, about 0.5cm apart, lightly cut to the side of the skin without cutting. Salt an appropriate amount.
Put ginger slices in the pot, boil water, add the cut meat, the meat will bloom automatically. Skim the foams, add some salt and cooking wine, and cover until cooked.
Cut the broccoli into flowers and blanch it with boiling water.
Arrange the cooked chrysanthemum meat and broccoli on a plate.
Heat the wok, pour in tomato sauce, add appropriate amount of salt, sugar, chicken essence, and ditch water starch to make a sauce.
Pour the tomato sauce on the chrysanthemum meat and it’s done. Finally, you get home cooking chrysanthemum meat.
- 1/2 broccoli
- 300 g pork belly
- right amount salt
- right amount Chicken Essence
- right amount Cooking wine
- right amount starch
- right amount ketchup
- right amount sugar
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