Pagoda meat

The ingredients for pork belly are as follows:	Pork belly (about 12cm in length and width) Appropriate amount
Cooking wine 20ml	Ginger slices 4-5 blockbusters
Star anise 1 piece	Scallions (2cm long) 3 paragraphs
The ingredients for pagoda meat are as follows:	Cooked pork belly Four pieces
Plumb pickles Appropriate amount	Onion and ginger shreds Appropriate amount
Star anise 1 piece	White sugar 1-2 spoons
Soy sauce 2 scoops	Old soy sauce 2 scoops
Salt1/2 spoon	Broccoli Appropriate amount
Pagoda Meat Mold 1	Pork belly soup Appropriate amount

How to make pagoda meat

Step 1

Blanch the pork belly for 10 minutes (add cooking wine and two slices of ginger when blanching). Take out the pork belly and wash off the foam. Put enough water in the pot, add pork belly, add 1 star anise, scallions, and ginger slices, cook over medium heat until chopsticks can be easily pierced into the meat. Turn off the heat, and after the meat is cool, place it in the refrigerator to set. About 4-6 hours.

Step 2

Take out the shaped pork belly pieces from the refrigerator and prepare the pagoda meat mold.

Step 3

If a worker wants to do his job well, he must first sharpen his tools. The first step to achieve pagoda meat is to sharpen the knife.

Step 4

First take a piece of pork belly and shape it (square). Stand the piece of meat upright, with the meat facing in and the skin facing out. Keep your eyes level. Start cutting from the top and slice the meat layer by layer towards the center. The knife should be steady and try to ensure that the thickness of the meat slices is even and not too thin. , easy to crack.

Step 5

The sliced ​​meat is like this, it cannot be broken and it is done in one go.

Step 6

Slowly roll back up.

Step 7

Put the pagoda meat mold into the mold, pick up the mold, and gently pause on the workbench so that the meat can adhere to the mold in the shape of the pagoda.

Step 8

Pre-soaked prunes.

Step 9

Fill the concave part of the meat with pickled vegetables. Don't press hard.

Step 10

Add dark soy sauce, soy sauce, sugar, shredded ginger, green onion, and star anise to the pickled vegetables, and pour in the pork belly cooking broth. Steam in a steamer for 20 minutes.

Step 11

Pour out part of the soup, cover the mold with a plate, invert it, and gently remove the mold. Place around and garnish with blanched broccoli in salt water. (If you want the taste to be richer, you can steam the gravy and thicken the sauce.)

Step 12

Finished product picture. Pagoda meat cooking tips

Pagoda meat only requires one piece of pork belly, prepare four pieces, if cut, just in case. When slicing meat, keep your hands steady. Try to do it in one go.