Pagoda meat recipe juju

Published Jan 13, 2023 at 04:34am ET

Pagoda Meat looks like a pyramid stacked layer by layer, from the bottom of the width to the top, after boiling, baking, frying and steaming taste special. After a long time of boiling and steaming, the skin and fat of pork are delicious and translucent, commonly known as oil. Family members like to eat this type of "steamed meat" very much, with dried plum dishes very delicious. As for knife-making, I cant be successful because Im a housewife, of course, no senior chef cuts thin and thin drops; to tell you the truth, Ive practised several pieces of pork.

Food Material List

1 Square pork 1 pieces
2 Preserved vegetable 1 bowls

Operational steps

1 Dried plum vegetables are washed slightly and soaked in water.
2 Wash once every 10 minutes and change water. Its better to soak the small sand in a hollow basin like a sieve. During the soaking process, the sand will fall from the hollow basin and the washing process will be repeated 5-6 times.
3 Wash the pork.
4 Slightly boiling water.
5 Place proper amount of water in the original pot again. The water should not exceed the pork and then put cinnamon and anise into the fire to boil.
6 After boiling, add 3 tbsps of red-cooked secret sauce and stain it. Turn to the top of the fire and cook for 30 minutes before removing it.
7 Spread red sauce on the skin while its hot. Dont pour out the soup in the pot and cook dried plums later.
8 After wiping the sauce and waiting for the meat to cool down, put a little oil in the pan and fry the skin of the pork.
9 Remember to cover it or it will be dangerous. Fry it over a small fire for 2-3 minutes. When you take it out, see if the skin has been colored. If you dont, fry it for another 2 minutes. Dont over-fry the skin or it wont cut when you cut it.
10 Wait for the meat to cool and freeze in the quick-freeze for about 30-50 minutes so that it can be cut well when it is slightly harder.
11 At this time, the soup in the original pot is put into dried plum vegetables, and the cinnamon star anise is fished out.
12 When the fire is boiled, turn to a small heat and boil with brown sugar. If you like sweet food, add 1 tbsp more.
13 Boil for 40 minutes and leave a message about the soup. Dont burn it dry because youll need to leave some soup tickling later.
14 When the meat is frozen, take it out and cut it along the edge.
15 When its near the end, remember not to cut it off or do it again.
16 Cut the meat and circle it to restore the shape of the meat. The end of the meat can be stabbed with a toothpick.
17 At this time, the dried plum vegetables are served out, and the remaining soup is boiled over a small fire, and then it needs not be hooked very thick.
18 Place a space at the bottom of the rolled meat in a proper amount of dried plum.
19 Then put it back on the plate and brush it with dried plum and vegetable juice.
20 Steam over medium heat for 1 hour.
21 Finished products.
22 Finished products.
23 Finished products.

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