Nangou (fermented soybean paste) is a type ofMeatingredient in dishes. The method of making Nangou meat is similar to general meat dishes, with slight differences in the ingredients. However, the Nangou itself is essential, otherwise it wouldn't be called Nangou meat.

Nangou Meat

A good serving of Nangou meat should have slightly crispy skin, wrinkles, and tender meat that melts in your mouth.

IngredientsPreparation

Pork belly1000 grams, 2 blocks of Nangou, 5 grams of oyster sauce, 10 grams of old soy sauce,Light soy sauce10 grams, 12 grams of cooking wine, 6 grams of sugar, 1 gram of salt,Ginger1 piece, 3 cloves of garlic, 5 stems of green onions, 1 gram of thirteen spices, 2 grams of sesame oil, 10 grams of water, a small amount of cornstarch,PeanutsAppropriate amount of oil.

Method

1. Wash and remove the hairs from the pork belly, add ginger slices, green onion knots, and cooking wine, and cook until 7 minutes.

2. Remove and wash, then cut into three pieces, and then drain. Use a toothpick toPork skinto poke holes, and spread with salt and old soy sauce;

3. After absorbing excess moisture with kitchen paper, place the meat skin down in a hot oil pan to fry the skin until golden brown, then turn it over and fry once more;

4. After frying the meat surface, put it in cold water to soak, and cut the meat skin and meat into thin slices;

5. Then place the cut meat and skin down in a bowl, and spread with green onions, ginger, and garlic;

6. Place oyster sauce, salt, light soy sauce, old soy sauce, and cooking wine in a small bowl, and mix with Nangou and sesame oil, and pour it over the meat;

7. Then put itSteamin a pot, steam over medium heat for 1 hour, then turn off the heat and let it sit for half an hour, then remove and pick out the green onions, ginger, and garlic, and then pour out the sauce, and place the meat on a plate;

8. Pour out the sauce, bring it to a boil, and add a small amount of cornstarch to thicken, and then pour it over the meat.

Tips

If the kitchen paper can't absorb too much water, dry it, and if there is water, oil will splatter.

Home-style Nangou Meat

Ingredients

400 grams of pork belly,Chinese celery300 grams, 20 grams of green onions, 30ml of old soy sauce, 20 grams of Nangou, appropriate amount of cooking oil,Lettuce50 grams.

Method

1. Boil water in a pot, add pork belly, and cook for 20 minutes;

2. After taking out the meat, spread old soy sauce and light soy sauce on the surface, and heat oil over medium heat, and fry the meat skin down until golden brown;

3. After frying, cut the pork belly into thin pieces, and place it skin down in a bowl, and pour in the sauce made of old soy sauce, Nangou, and sugar;

4. Mix and marinate for 10 minutes, and heat the remaining oil in a frying pan to fry the Chinese celery, and then place the Chinese celery on the meat;

5. Continue to put it in the steamer, and steam for 2 hours, then take it out, and place it on a plate, and sprinkle with green onions;

Private Nangou Meat

Ingredients

Appropriate amount of pork belly,Potatoes，TofuNangou,Star anise，CinnamonGreen onions, ginger, salt, light soy sauce, old soy sauce,HoneyCornstarch, cooking wine,White sugar.

Method

1. Place the pot on the fire, add ginger slices, and cook with cooking wine;

2. After boiling for half an hour over medium heat, remove and drain, and then mix old soy sauce and light soy sauce and spread on the meat;

3. After drying, spread honey on the meat skin, and dry it again, wash and peel potatoes, and cut into thick strips, and fry in a hot oil pan until golden brown;

4. Heat oil in a pot, and fry the pork belly skin down until golden brown, and then take it out, and cut it into slices, and place it skin down in a bowl, and then spread with potatoes;

5. Place Nangou in a small bowl, add star anise, cinnamon, and cooking wine, and mix with the broth, and pour it over the meat, and put it in the steamer to steam for about 1 hour;

6. After steaming, remove the original broth, and place the meat on a plate, and pour the original broth back into the pot and bring it to a boil, and add cornstarch to thicken, and then pour it over the meat.

Tips

Potatoes can also be replaced withPumpkin，Yam，Mountain yametc.