Braised Pork with Horse Tooth Soap
This is a hard dish that stresses cooking, frying and steaming. It takes time and effort~Adjust materials and dosage according to personal taste!
Step 1 . [Scalding the pork skin] Heat the pork in a dry pot, 500g streaky pork, and scald the pork skin with the meat skin facing down (don't burn your hands).
Step 2 . Scrape and clean the pigskin with a knife or steel wire ball.
Step 3 . [Boiling meat] In a pot of cold water, with the pigskin facing down, add 2 onion knots, 3-4 ginger slices, and 1 teaspoon of cooking wine. Bring to a boil over high heat and simmer over medium low heat for about 30 minutes (the specific time depends on your own fire power).
Step 4 . Use bamboo chopsticks to poke through easily and then fish out.
Step 5 . Punch holes in the pigskin with a row sign, drain the water from the pigskin, and then use kitchen paper to dry the grease after cooling.
Step 6 . [Coloring] Evenly smear the pigskin bit by bit with soy sauce, and let it dry for about 20 minutes.
Step 7 . [Fried pork] Start the frying pan, 60% of the oil is warm, put the pork skin down into the frying pan and fry it for 4 minutes until it is tiger skin color, and then turn over and fry it for 3 minutes.
Step 8 . Fry until the meat is golden and remove.
Step 9 . Put the meat into the original soup and soak for about 30 minutes (the lean meat will be tender without firewood).
Step 10 . Cut the meat into equal pieces.
Step 11 . Add 1 tablespoon of sweet flour paste, 1 tablespoon of seafood paste, 1 tablespoon of post sauce, 1.5 pieces of rose sufu, 2 tablespoons of rotten milk, 2 tablespoons of soybean soy sauce, a little white pepper, 1.5 tablespoons of sugar, and 1 tablespoon of yellow rice wine (adjust the ingredients and dosage according to your taste).
Step 12 . Grab and mix thoroughly with your hands, marinate for about 20 minutes, and then put the pork slices into a bowl one by one with the skin facing down.
Step 13 . [Stir fried Purse] Clean the soaked hair of dry Purse overnight, and cut 400g into sections.
Step 14 . Pour the purslane into an oil-free and water free pot, stir fry it over a medium low heat until it dries slightly, then pour it into a bacon basin and suck up the remaining soup.
Step 15 . Then evenly spread it on the streaky pork and press it tightly. Add scallions, ginger slices, and dry chili, seal the fresh-keeping film, and pierce a few holes.
Step 16 . [Steamed Pork] When the water is boiling, steam it for 2 hours at low heat.
Step 17 . [Juice collection] Pour the fat in the bowl into the pot to collect the juice (choose whether to mix starch according to personal habits).
Step 18 . Pour the collected thick juice over the braised pork, and sprinkle with small scallions for decoration.
Step 19 . [Horse Tooth Soap Steamed Pork] Steamed pork is smooth, tender and mellow, fat but not greasy, thin but not firewood; The purslane is full of gravy and tastes delicious 😊~
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