Problem description:
Pure Jinan bazi meat practice
Analysis:
1, to make meat, choose a white pig of about 80 kg, neither fat nor thin. Cut eight pieces a catty and tie cattail. Take it twice and serum soup twice. Put it in a jar, season it with soy sauce without salt, and simmer it with strong fire. The stew is not greasy and thin. There was a mellow smell at the entrance, which fell to the ground and broke like tofu.
2. The pork in Jinan is fat and thin, cut into long strips, tied with hemp rope, cooked and stewed in soy sauce.
3. The beauty of meat lies in the fact that the existence of fat meat can produce a fat but not greasy taste. Although pork is cooked with thick oil and red sauce, it is not salty and is only used for eating. And the combination of a bite of rice and a bite of meat just brings out both rice and meat.
4, the northern "bazi meat" does not add sugar, rectangular chunks, just soy sauce octagonal stewed in a high crock. Fire is everywhere, and when it is opened, the fragrance is overflowing. It is also sweet to pour meat and juice on white rice while it is hot.