The practice of withholding meat in Longchang wine shop in Tangxian county

700g pork belly and100g plum.

condiment

600g vegetable oil (about 60g actual consumption), 120g big oil, 100g chicken soup, 10g wet starch, 20g white sugar, 30g soy sauce and a little garlic.

The way of doing things

(1) Put the meat in the soup and cook it with slow fire until it is 6 ~ 7 ripe, then take it out. Draw with soy sauce.

(2) Pour the vegetable oil into a frying spoon, heat it to 70% to 80% heat, add the cooked meat, fry it to a big red color, take it out, and then soak it in clear water (using flowing clear water until there is no floating oil is the key link in making this dish).

(3) Cut the meat into large slices with a length of 10 cm and a thickness of 0.8 cm, and put them into a bowl one by one.

(4) Wash and chop the plum vegetables. Stir-fry a spoonful over high heat, pour in big oil, saute minced garlic, add plum vegetables and sugar, stir well, take it out and put it on the meat.

(5) Mix chicken soup and soy sauce into juice, pour into a meat bowl, and steam in a steamer for 40 minutes.

(6) Pour out the original juice and re-buckle the meat of the dish. Thicken the raw juice with wet starch and pour it into the meat noodles.

trait

The color sauce is red and shiny, the soup is sticky and delicious, the pork is kept neatly, and the food is soft and mellow.