Ingredients and steps for making Old Beijing Yuanbao meat

Yuanbao meat is an authentic old Beijing dish and one of the most famous traditional delicacies in Beijing, China. It is fat but not greasy, delicious and attractive in color, and many people like to eat it. However, most people don't know how to cook old Beijing Yuanbao meat, which is very inconvenient when they want to eat it. Today, I will write down the recipe of old Beijing Yuanbao meat here, and friends who like to eat it can learn it after reading it.

How to make Old Beijing Yuanbao meat

Ingredients of Old Beijing Yuanbao Meat

Usually, when making Old Beijing Yuanbao Meat, you need 500 grams of pork belly, four eggs, an appropriate amount of onion and ginger, six to eight red peppers, a bay leaf, and an appropriate amount of spices such as star anise, cardamom, and pepper. In addition, you also need to prepare five spoons of soy sauce, an appropriate amount of sugar, an appropriate amount of cooking wine, and a little salt and chicken essence.

The production steps of Old Beijing Yuanbao meat

1. Boil the eggs in advance, then remove the skin and set aside. Wash the pork belly and cut it into cubes, and cut the green onion, ginger and chili into small cubes.

2. Put the boiled eggs into the oil pan and fry them until the surface is golden and wrinkles appear. Then take them out and remove the excess oil for later use.

3. Pour an appropriate amount of water into the pot, add chopped green onion, ginger and an appropriate amount of cooking wine and bring to a boil. Put the pork belly into the water and cook for five minutes, then take out and drain the water.

4. Put a small amount of cooking oil in the wok, heat it, then put the pork belly into the wok and stir-fry to remove the excess fat. Usually, it will take about five minutes to stir-fry.

5. After the pork belly is fried, add two spoons of soy sauce to color the pork belly. Then put the spices such as chili peppers, bay leaves, star anise, cardamom, and Sichuan pepper into the pot. Add appropriate amount of hot water to cover the pork belly. Finally, add the fried eggs and the remaining onion and ginger.

6. After adding all the above seasonings, heat and bring to a boil, then add three spoons of soy sauce, an appropriate amount of sugar and salt. Then turn down the heat and simmer for about an hour. Then turn up the heat to reduce the sauce. After the soup is thickened, add the chicken essence into the pot and mix well to enhance the flavor. Now the Old Beijing Yuanbao Meat is ready and can be served directly on a plate.