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 1
Main ingredients: pork, Huadiao wine, sweet sauce, soy sauce, soy sauce, stew package and seasoning, etc.

Step 2
Wash the pork and cut into thick slices (about 1.2 cm thick)

Step 3
Cut pork into containers, add onion and ginger, sweet sauce, soy sauce, soy sauce, Huadiao wine

Step 4
Add seasoning and marinate for more than 2 hours (I marinate one night in advance and do it at noon the next day)

Step 5
Tie the chives, ginger slices and Angelica dahurica together and put them into the bottom of the casserole.

Step 6
The skin of the pickled pork is placed in the casserole in turn, and the sauce of the pickled pork is poured in.

Step 7
Add 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 8
On 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 9
Stew 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.