Then, in this issue, let's learn about the practice of Xiamen snacks and Tongan meat sealing.
I also want to know the method of Xiamen Satay Noodles.
Ingredients: 300g pork leg with skin. Description: Fat or thin is selected according to personal preference. For the sake of beauty, it is best to cut it into circles instead of strips. Just pay attention when you buy it.
Accessories: chestnuts (10), shiitake mushrooms (10), star anise (6), cinnamon and shrimp skin. Star anise and cinnamon are used for seasoning, but the amount is not large. Mushrooms, chestnuts and shrimps are increased or decreased according to personal taste, but after all, they are accessories, not too much.
Material preparation: wash the whole pig leg and cut a tic-tac-toe knife on the lean meat surface for later use; Shell chestnut, break it into two halves, and wash it for later use; Wash mushrooms, star anise, cinnamon and dried shrimps for later use; For convenience, you can wrap the star anise and cinnamon with clean gauze, or you can not wrap them.
Exercise:
1. 1. Prepare the ingredients: wash the pork, remove the hair, and cross the knife to a depth of 2 or 3, so that the pork is cooked faster and tastes better; Soak mushrooms and shrimps in clear water; Chestnuts are shelled; Dice garlic and slice ginger.
2. Put a little oil in the pot. When it is heated to 50%, add 2 tablespoons of sugar. When the sugar bubbles and turns golden yellow, put the pork leg meat face down into the pot, add a little soy sauce, and react with the pork leg meat to make the meat fully colored. Soy sauce can't be too much, and it is better to be red in color. Add shrimps, chestnuts and mushrooms into the pot, stir-fry for a while, then add a bowl of water and bring to a boil. The water should be boiled to cover the meat pieces 3 and 4.
3. Cease fire when the water reaches about 1/3 bowls. Move meat, shrimp, etc. Put it in a big round bowl, spread the shrimps, chestnuts and mushrooms at the bottom of the bowl, turn the lean meat over, add the remaining marinated juice, and seal the bowl with plastic wrap, not too tight.
4. Take off the lid of the dish, steam it in a steamer for about 3 hours, then take it out and buckle it in a dish basin of the same size, use the dish as a lid, lift the lid on the table, take out the ginger slices, and a bowl of delicious Tongan sealed meat is finished.
The above method is only made by IKEA itself, but the authentic meat sealing method requires wrapping the raw materials with gauze first, and then adding seasoning to the bowl. This is why sealed meat is delicious. Then put the gauze together with the raw materials into the juice and cook it. After cooking, simmer the juice into the meat with a small fire.