Bazi meat is a famous dish of Han nationality in Jinan, Shandong Province, which belongs to Shandong cuisine. The meat is fat but not greasy. Jinan meat is the fat and thin pork cut into strips, stewed in soy sauce until crisp. The meat should be cooked with soy sauce instead of salt. Although it’s cooked with thick oil sauce, it’s not salty. It’s just served.
600 grams of streaky pork
1 stew bag
1 tsp sweet flour paste
3 fragrant leaves
3 pieces of Angelica dahurica
1 teaspoon of soy sauce
60g Huadiao wine
2 star anise
2 rock candy
Appropriate amount of green onion and ginger
40g soy sauce
Step 1Main ingredients: pork, Huadiao wine, sweet sauce, soy sauce, soy sauce, stew package and seasoning, etc.
Step 2Wash the pork and cut into thick slices (about 1.2 cm thick)
Step 3Cut pork into containers, add onion and ginger, sweet sauce, soy sauce, soy sauce, Huadiao wine
Step 4Add seasoning and marinate for more than 2 hours (I marinate one night in advance and do it at noon the next day)
Step 5Tie the chives, ginger slices and Angelica dahurica together and put them into the bottom of the casserole.
Step 6The skin of the pickled pork is placed in the casserole in turn, and the sauce of the pickled pork is poured in.
Step 7Add the remaining seasonings (star anise, fragrant leaves, grass fruit, and stew bag) and a little water, slightly more than pork, slightly more than good, not too much water.
Step 8On the casserole, use a clean towel to seal all sides and air holes. Put the casserole on the fire and bring it to a boil. Turn the casserole to a low fire for about 1.5 hours.
Step 9Stew for about 1.5 hours, remove the sealed towel, all the fat in the pork stewed out, fat meat soft waxy not greasy, lean meat not firewood. With a big bowl of rice, fragrant.