“I do this in Japanese style, but the brine is Chinese style.People who have eaten Japanese Ramen must have eaten two thin pieces of meat rolls in ramen, fat but not greasy. The taste of instant entrance makes people want to eat more. But Japanese cuisine is very delicate. It feels a little insufficient to eat. They can make it at home and eat enough.
|Streaky pork||1 pieces|
|Hangong Brine Bag||1 packets|
|Star anise||2 grains|
|Chinese cinnamon||1 small pieces|
|Fragrant leaf||3-4 tablets|
|Soy sauce||Half bowl|
|Old soy sauce||1/4 bowl|
|Cooking wine||2 tablespoons|
|ginger||1 small pieces|
|Garlic||5 flap N|
|time consuming||several days|
A piece of pork, the best choice is thin meat.
When you roll it up, you must tighten it up and tie it up with a rope.
Put hot pot to boil, bleeding water.
Rinse off the foam.
Put in the voltage cooker, water without pork, brine, cover, press the meat key, and let it soak in the pot for one night.
Remove it, wrap it in a plastic film and refrigerate it for more than 12 hours.
After refrigeration, untie the rope and slice it.
It’s very compact.
Boil 2 bowls of brine until slightly thick.
Pour the brine, or put it back in the brine to soak.This one needs to be hot. It’s more delicious to fry it in a pan before eating.
Works by Elmonte from Food World