In the past, people’s living conditions were good and poor, and they rarely had a meal of meat during the Spring Festival. Now there is no problem with fish every day. However, no matter how much life changes, braised meat is an enduring hospitality hard dish. Making a bowl of fat but not greasy braised meat is also a great test of technology. I like to make clear soup meat. The so-called clear soup actually means clear oil. When the meat soup is dried, turn it to simmer the fat meat oil over a low fire. The fat meat is fat but not greasy. The broth is actually a layer of clear oil.
500g streaky pork
1 tablespoon Monascus lees
2 tablespoons cooking wine
A little salt
3 tablespoons raw soy sauce
2 tablespoons sugar
3 ginger slices
Step 1Wash and cut streaky pork into pieces, blanch, wash and drain. Pick out the fat ones and put them into the pot. Stir fry them with ginger slices
Step 2Stir fry until slightly yellow, add all the meat and stir fry for a while, add cooking wine, raw soy sauce and sugar
Step 3Add an appropriate amount of water, boil over high heat and turn to medium low heat
Step 4Boil until the soup turns less, add Monascus distiller's grains and a little salt. As the saying goes, if you want to be sweet, put some salt. At this time, salt can improve the sweetness
Step 5Boil until the soup is completely dried, turn to the minimum heat and simmer
Step 6Simmer until oil comes out
Step 7Mix well and bring it out of the pot. The broth has only clear oil. The meat is fat but not greasy. It's OK for people who don't like fat to eat a few pieces.