Handle meat is a traditional Shandong dish in Jinan. As early as the Qing Dynasty, Ludi has spread the pork belly tied with straw ropes and stewed with soy sauce. The taste melts in the mouth, fragrant but not greasy. It is usually stewed with other side dishes, such as mackerel, sixi meatballs, fried tofu slices, dried orchid, green peppers, kelp knots, gluten, bean tendons, tofu skin, yuba, bean curd, vegetarian chicken slices, Tiger skin eggs, day lily, small greens, beans, sausages, ribs, elbows, chicken legs, etc.
As a famous dish of the Han nationality in Jinan, Shandong, Zizou belongs to Shandong cuisine. The meat is not greasy, and it is full of flavor. Jinan pork meat should be fat and thin. Cut a pound into several pieces, bundle them into a handful with hemp rope, immerse them in soy sauce, and simmer slowly over high heat. It is fat but not greasy, thin but not woody, with a mellow taste Aftertaste. The meat is cooked with soy sauce and no salt. The wonderful thing about the excellent handle meat is that the presence of fat meat can produce a good taste that is fat but not greasy. Although it is red-boiled with thick soy sauce, it is not salty and is just right for rice. It is also very delicious when served hot with meat and sauce over white rice.
Main ingredients: pork belly, Huadiao wine, sweet noodle sauce, light soy sauce, dark soy sauce, stewed meat package and seasoning, etc.
Home-made meat:
- Slice fresh pork belly (must have skin on), the size and thickness are according to personal preference, but the thickness should preferably not exceed 2.5 cm.
- After cutting, marinate with sauce for no less than 2.5 hours and no more than 24 hours. The sauce is mainly composed of dark soy sauce and white sugar. Adjust the proportion of dark soy sauce and white sugar according to personal taste. If you like sweetness, you can increase the proportion of white sugar (you can stick a little and taste it when mixing the sauce). The amount of sauce depends on the amount of meat slices. Generally, it is suitable for the sauce to spread evenly over the meat slices.
- Remove the marinated meat slices from the sauce, put them on a clean plate to dry in a cool place, but not in the sun. The drying degree is such that the sauce forms a layer of meat film on the meat slices. . Do not pour out the sauce that marinates the sliced meat, put it down and use it!
- Fry the marinated meat slices in a hot oil pan, the fried meat slices will taste fat but not greasy. Fry until 3-5 mature.
- Put the fried meat slices in the boiling marinade and cook until cooked. Friends who like to eat badly can increase the time. The condiments of the marinade include ginger slices, green onions, pepper, star anise, cumin, fragrant sand, cinnamon, galangal and so on. How to make the marinade: Heat the wok, pour in the cooking oil, heat the oil, put in the sliced ginger, green onion, pepper, star anise and cook it with hot oil, then pour the remaining sauce of the marinated meat into the pot Boil it for a while (if the remaining sauce is not enough, you can continue to add dark soy sauce and sugar), after boiling, add an appropriate amount of water and condiments such as fragrant sand, cinnamon, galangal, etc. to heat the marinade, then put in the fried The sliced meat is cooked.
