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BELLY

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BELLY Pork Cuts



This is the most popular cut of meat when making fried pork. Fat layers overlap with the muscle layers making it to be not too greasy and has excellent flavour although there is more fat. The fat part is easy to melt, and the lean part will not dry out even after cooking for a long time.
鹹肉粽


材料:
粽叶 32 张,棉绳

肉馅:
五花肉 1磅,香菇 10-20朵,米酒 或料酒,红葱酥 1 tbsp,五香粉 1/4 tsp,胡椒粉 1/5 tsp,黑酱油(酱油膏) 1/2 tsp,盐 1 tsp

糯米:
长糯米 3 cup,鸡精 半块 ,葱酥和葱油 3 大匙,黑酱油 1 tsp,盐 2 tsp

 
HOW TO COOK

01
粽叶泡一个晚上。糯米泡一个小时,猪肉切块,香菇泡软。

02
先在锅里倒入5 大匙的油,倒入葱酥,炒一下,然后捞出2/3的葱酥和油,倒入洗干净沥干的糯米里然后加入黑酱油,盐和鸡精拌匀。

03
然后锅里剩下的1/3葱油炒香菇和肉,变色後加入米酒,再翻炒大约5分钟后,加入五香粉、黑酱油、胡椒粉和盐,翻炒均匀。

04
裹好的粽子,最后放入锅中,大火烧开后转中火煮两个小时即可。

 
 
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