Beng Meat Pronunciation

Beng Beng Meat is pronounced bèng ròu.

Introduction:

Beng Beng Meat is made of selected fresh pork or pork loin with traditional special technology, in the traditional Chinese sand Beng with charcoal fire and carefully cooked from the pork color and lustre is red and bright, the texture is crispy, refreshing, fat, not greasy, and the eaters feel full of flavor. Beng Beng meat color red rhyme, tender texture, fat but not greasy, rotten but not rice, soup thick flavor, salty and delicious, can be called a masterpiece.

Beng Beng is a kind of vessel for holding food, called "Beng Beng" with a deep sand jar, and Beng Beng meat, as the name suggests, is stored in Beng Beng stewed and brined into brined meat.

Steps:

1, choose fresh pork or pork loin, cut into appropriate size.

2. Fry the meat in a pan until golden brown, then remove and set aside.

3. Stir fry the onion, ginger and garlic in the oil, add soy sauce and other seasonings to taste.

4: Add water and various seasoning packets such as fennel seeds, perilla, bay leaves, cardamom and eguana and bring to boil, then add the fried meat to the pot.

5. Turn down the heat and simmer slowly, keeping the water temperature and the meat in a semi-cooked state.

6, according to personal preference to add ingredients, such as eggs, sharp peppers, tofu, chicken leg mushrooms, etc., continue to stew for a period of time.

7: Finally, reduce the juice over high heat, adjust the flavor, sprinkle in pepper, MSG and a little sugar, as well as scallion segments as a garnish.

Beng Beng meat features:

1, the selection of materials is excellent

Must be tender and thin-fat five-flake meat, the best standard for the hind leg meat, fine five-flake. According to the types of different dishes, 40 grams of Beng material per kilogram of dried and fresh raw materials. Serve with cilantro, vinegar, tender garlic cloves, chili oil and other accessories to increase appetite. The meat is tasty, fat but not greasy, fragrant and full-flavored.

2, the production process is strict

Focus on the fire power, cooked over a rapid fire, slow fire (micro-fire) stewing, close to the pot, and then use the high-fire cooking. The soup is old (colorful to red) and thick, fragrant. Beng Beng Pork Dry Rice is served with tofu brain and eggs as side dishes, forming a breakfast culture unique to the Jining area. It is rich in protein, fat, carbohydrates, vitamins and minerals such as calcium, phosphorus and iron.