Chinese Food
Zhejiang new year's Eve rice must be bundled with meat
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Zha Rou is a famous traditional dish of Han nationality in Shaoxing, Zhejiang Province. The color is red, bright and crystal. The meat is fragrant, crisp and tough. It's fat but not greasy. It's crisp but not broken. During the Spring Festival, this dish must be on the table from the 30th of the year. Now it is also in Shanghai. Zhujiajiao, near Zhejiang Province, is the most famous. But most Shanghainese buy it off the shelf. Cut streaks of streaky pork. Blanch with brown leaves. Wrap the streaky pork with brown leaves and tie it tightly with green straw. Tie fennel, cinnamon, scallion knot and ginger block with gauze to form a spice bag. It's said that it was in Jiajing of Ming Dynasty. -
Cooking ingredients
Cooking Steps
Step1:Streaky por
Step2:Cut the meat into strips. Blanch it with brown leaves. (palm leaves. Wash. Water immersion.)
Step3:Cool down.
Step4:Cut.
Step5:There is no straw in the city. Tie it up with a strip of brown leaves.
Step6:Fennel, cinnamon, scallion knot and ginger block are wrapped in gauze to form spice ba
Step7:Put the soup, spice bag, soy sauce, sugar, rice wine and pork into the pot, then turn to a small fire and cover for 2 hours to simmer. Take out the spice bag, open the fire, add monosodium glutamate and collect the juice until it thickens. Put two pieces of meat outside. In order to see the maturity, there is no need to unpack.
Step8:Collect the juice and dish.
Step9:Take it apart. The color is red, bright and crystal. The meat is fragrant, crisp and tough. It's fat but not greasy. It's crisp but not broken. Good taste.
Cooking tips:Turn to a small heat and simmer for 2 hours after the meat is cooked. Take out the spices, wrap them in a large heat, add monosodium glutamate and collect the juice until it thickens. There are skills in making delicious dishes.
