How to make pagoda meat? Ingredients and steps for making pagoda meat

Pagoda meat is a dish that many people eat. It is shaped like a tall pagoda, which means rising step by step. It has a delicate taste and is not greasy. However, most people eat pagoda meat in restaurants and it is made by professional chefs. Few people know how to make pagoda meat in life. Today I will specifically introduce the method of making pagoda meat. After watching it, you will learn how to make pagoda meat. When you want to eat it in the future, you can try to make it at home.

How to make pagoda meat How to make pagoda meat

Ingredients for making pagoda meat

When making pagoda meat, you need to prepare a piece of pork belly, about five to six hundred grams, preferably square meat. In addition, prepare an appropriate amount of pickled plums, star anise, cinnamon, cornstarch, water, brown sugar and braised sauce.

Steps for making pagoda meat

1. Wash the pickled mustard greens and soak them in clean water for at least three hours. Change the water several times during the soaking process.

2. Wash the pork belly, then blanch it in boiling water. After blanching, put star anise and cinnamon into the pot, then add appropriate amount of water, bring to a boil, then add appropriate amount of braised sauce, then cover the pot and cook over medium heat for 30 minutes, then take out and apply some braised sauce.

3. After the meat has cooled, heat the oil in a wok, place the pork belly skin side down, and fry slowly until the skin is colored. After cooling, put it in the refrigerator for half an hour.

4. Take out the star anise and cinnamon from the broth, then put in the pickled mustard greens and cook. When it is almost done, add brown sugar for seasoning. Cook until the soup is thick. Take out the pickled mustard greens and put them at the bottom of the plate. Then cut the cooked pork belly into thin slices, arrange them into the shape of a pagoda, then pour the broth from the pickled mustard greens on it. A fragrant pagoda of meat is ready.