Today I will share with you how to cook Shandong Cuisine "Meat with Five Spice Sauce".
First we prepare raw materials. Main ingredients: 5 kg pork with skin. Seasoning: 1 kg of soy sauce, 200 g of refined salt, 50 g of green onions, 50 g of ginger, medicinal raw materials (first aid kit for cooking meat in regular supermarkets)
Method 1: Clean and rinse pork, cut it into 10 pieces, put it in a pot of water, boil over high heat, then remove and rinse in cold water; cut green onion into 3 cm pieces, and pat ginger. 2: Fill a saucepan with water (enough to cover meat), add meat, soy sauce, refined salt, green onions and ginger, and herbs. Press meat with a bamboo grate, burn it over high heat, remove foam that rises, move it to low heat and cook until meat is cooked, remove it, put it skin-side down in a bowl to cool. Bring soup to a boil in a saucepan, skim off sticky oil, let it cool, and transfer it to meat bowl. When eating, take meat out, cut into thin slices and serve on a plate.
Characteristics The color is ruddy, meat is tender and rotten, aroma is pungent, taste is mild. Food and drinks are consumed hot or cold.
Note: skinless pork can also be used, but color and taste are poor. The original meat soup can be left for next time to cook meat, and flavor of meat will be milder. According to the method described above, pig's head, trotters and internal organs can also be turned into sauce.