Tanrou

The characteristics of jar meat production are: pay attention to the selection of materials, pay attention to the knife work, master the temperature and ensure the quality. When selecting materials, the first choice is five flowers and three layers of meat and lean meat, which are cut into six square pieces evenly and neatly. Stir-fry the meat in sugar color first, then stir-fry it in golden and translucent color, and then add seasonings such as noodle sauce, ginger slices, onion segments, garlic cloves, salt, aniseed, fermented bean curd, soy sauce and so on. Boil the stew with a quick fire, change it to a low fire, and then use a slow fire. The three kinds of fire have different functions. A quick fire can make all kinds of spices penetrate into the meat. After three or four times of boiling, it is turned to a slow fire, which can extract the oil from the meat and make the meat fat but not greasy. 20 minutes to slow fire, can keep the meat shape, thin but not broken or firewood. Stew until half cooked, put the meat knife into the jar and continue stewing until the rotten soup is thick and fragrant.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)