Today’s colorful meat is called cherry meat, which is different from the dish name. There is no cherry in the dish, but it is named cherry meat because of its cherry red color.


500g streaky pork
5g Monascus powder
5g ginger
3 G scallion
5g cooking wine
3 G raw extract
2G rock sugar
2 g salt


Step 1
Put an appropriate amount of water into the pot, add streaky pork, add ginger and onion, boil over high heat, cook until the streaky pork is broken and remove.

Step 2
Don't pour out the soup for cooking meat. Filter it out and pour it into a bowl. Add Monascus powder, raw soy sauce, salt and cooking wine, and stir well for standby.

Step 3
Remove the streaky pork and let it cool slightly. Cut a small square of uniform size on the meat with a knife.

Step 4
Take a casserole, put in the cut ginger slices, and spread the ginger slices on the bottom of the casserole, mainly to prevent sticking.

Step 5
Put the sliced pork skin down into the pot, pour in the adjusted sauce, add chopped green onion and rock sugar, boil over high heat and simmer over low heat for about 1 hour.

Step 6
After stewing in a pot, take out the meat and put it into a small bowl with the meat skin facing down. Scoop in the soup of the stew and steam it in a pot. After boiling over high heat, turn to low heat and steam for 25 minutes.