South milk meat

Cuisine: Zhejiang Cuisine Taste: Salty and Fresh Price: 40-80 yuan Features: Sufu is fragrant and pure, fresh, salty and slightly sweet, with rotten meat, fat but not greasy. Ingredients: 400g pork belly. 100g of clean Chinese kale, 2g of cauliflower (carrot flower blade), 25g of red fermented bean curd (red fermented bean curd blocks and raw juice are stirred into pulp), 2g of red bean curd powder, 13g of white sugar, 20g of Shaoxing wine, 10g of soy sauce, 4g of refined salt, 10g of monosodium glutamate, 450g of soup, 15g of wet starch, 10g of chicken oil. Production method: 1. Scrape and wash the pork belly skin, change it into two pieces, put it in a boiling water pot and cook it until it is just cooked, about 30 minutes (just inserted through with chopsticks), take it out and cut it into 3.5 cm square pieces. Mix 5 grams of soy sauce, 5 grams of wet starch and 5 grams of Shaoxing wine with appropriate amount of water to make slurry, evenly paint the skin of the meat into light yellow, and drain the soup. Repair the kale with a knife and wash it. 2. Cook the pan well, add peanut oil to 70% heat, add pork pieces and cover, fry until the skin is golden red, and there is no oil popping in the pan. Pour it into a colander to drain the oil. When the pot is tempered, add onion, ginger and fermented bean curd marinade, stir-fry with the remaining oil, cook 10 grams of Shao wine, add 400 grams of Shang Tang, put in a layer of bamboo grate, add fried pork pieces, add soy sauce for color matching, add 10 grams of white sugar and refined salt, bring to a boil, fasten a porcelain plate, simmer for 30 minutes instead, and add. 3. Add another pot of water, add peanut oil to boil, add kale and cauliflower, and drain the water with a colander. Add 20 grams of peanut oil into the pot, add Chinese kale, cook 5 grams of Shaoxing wine, add 50 grams of soup, 3 grams of sugar, 2 grams of salt, 5 grams of monosodium glutamate and 5 grams of wet starch, stir-fry over high heat and stir-fry, add chicken oil, pour into a plastic drain basket, drain the soup, and put it into a glass plate. Then, put the skin of the cooked meat pieces into the plate, skim off the floating oil of the original juice in the pot, add monosodium glutamate, thicken it with wet starch, pour it on the meat pieces in the enclosed plate, and code the flower heads on the meat noodles.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)