The most authentic way of jar meat.

Make ingredients

500g pork belly with skin, 75g fried meatballs, 200g eggs, 50g chicken, 25g ham, 50g cuttlefish and 25g winter bamboo shoots. 25g of mushroom, golden hook 10g, ginger 10g, onion 15g, 2g of pepper, 500g of fresh soup, 250g of lard, 25g of dried bean powder, 3g of refined salt, soy sauce 15g, 20g of fermented grains juice and 25g of sugar juice.

Exercise 1

production process

1. Boil pork, chicken and pig bones in a boiling water pot for a few minutes and then take them out. Cut the pork into 7 cm square pieces and cut the chicken into pieces. Boiled eggs, shelled, coated with bean powder, fried in pig oil pan until yellow, and taken out. Cut the winter bamboo shoots into hob blocks. Cut the ham into thick strips, and wash the golden hook and cuttlefish after the water rises.

2. Put the pig bones in a small clay pot, and add pork, chicken, cuttlefish, golden hook, ham, winter bamboo shoots, eggs, pork balls, etc. Add refined salt, soy sauce, hangover juice, sugar juice and ginger (mashed), onion (tied), pepper (mashed) and Tricholoma (swollen) wrapped in gauze.

Exercise 2

Make ingredients

5000g of ribs, 0/5g of rock sugar/kloc-,5g of cinnamon, 0/0g of onion ginger/kloc-and 0/00g of soy sauce/kloc-.

production process

1. Wash the ribs, cut them into 2cm square pieces, blanch them in a boiling water pot for 5min, take them out and rinse them with clean water. Cut the onion into 4cm long sections, cut the ginger into large pieces and tie it tightly with hemp rope.

2. Put the meat in a porcelain jar, add 1000g rock sugar, cinnamon, onion, ginger, soy sauce and water, cover the jar mouth with a plate, put it on medium fire for 5 minutes, and simmer for about 3 hours until the soup is thick and rotten. Air 10 minutes, put the meat and soup together in a soup bowl or a plate at the bottom of the jar, and go to the original jar together.

factor of production

1. Diced meat before entering the porcelain jar should be blanched with boiling water to remove blood stains;

2. When stewing, use a small fire, and cover the jar mouth tightly.