bakingmum. Then I followed that as well as changed a fight hither as well as at that topographic point for my cha siew pau. But the technique used as well as then made the cha siew difficult as well as dry. The marinating as well as the early on add-on of carbohydrate caused the the juices to come upwards out from the meat.
So, I used Mike's belatedly grandmother's method to create it, no marinating, simmer as well as carbohydrate inward last!
The consequence was yummylicious! Tender as well as juicy!
Here's how I did it.
600 gm skinless pork belly (cut into 2cm thickness strips)
2 Tbsp low-cal soy sauce
1 Tbsp night soy sauce
1/2 tsp common salt (use solely if the night soy is non salty)
1 Tbsp Chinese Rose Wine (Mei Gwei Lou)
3 Tbsp sugar
Water
** Use chinese soup spoon (equivalent to a baking mensuration tablespoon, non the tablespoon for eating rice)
1. Put pork belly, arranged apartment inward a heavy based pot.
2. Put inward soy sauces, common salt as well as rose wine. Put plenty H2O to encompass pork belly.
3. Bring to a boil as well as lower oestrus to smallest flame. Cover pot as well as simmer belly for xxx minutes.
4. After xxx minutes, flip to simmer the other side of the belly.
5. Check belly after xx minutes to meet whether the pork fatty has turned softer.
6. If not, simmer for to a greater extent than or less other 10 minutes.
7. When pork belly has slightly softened, plough to high oestrus as well as add together inward sugar.
8. Leave pot uncovered as well as laid upwards until gravy is greatly reduced to a syrupy consistency. Turn off the heat. Be careful when reducing gravy, it'll strength out easily due to the high carbohydrate content.
9. Leave cha siew inward pot to cool down. When cha siew has totally cooled down, u tin lavatory meet there's to a greater extent than or less crude as well as the gravy is at the consistency of thick honey.
10. Slice cha siew (when cool,... if notwithstanding hot, gist volition crumble).
***** Do non operate out gravy likewise watery when reducing. If gravy is non properly reduced, the cha siew volition non live fragrant equally the crude from the belly is non released. If gravy is likewise thick (after full cool down), seat inward a fight of H2O to sparse down. U tin lavatory sparse downwardly the gravy later, simply create non operate out it watery inward stride (8)
So, I used Mike's belatedly grandmother's method to create it, no marinating, simmer as well as carbohydrate inward last!
The consequence was yummylicious! Tender as well as juicy!
Here's how I did it.
600 gm skinless pork belly (cut into 2cm thickness strips)
2 Tbsp low-cal soy sauce
1 Tbsp night soy sauce
1/2 tsp common salt (use solely if the night soy is non salty)
1 Tbsp Chinese Rose Wine (Mei Gwei Lou)
3 Tbsp sugar
Water
** Use chinese soup spoon (equivalent to a baking mensuration tablespoon, non the tablespoon for eating rice)
1. Put pork belly, arranged apartment inward a heavy based pot.
2. Put inward soy sauces, common salt as well as rose wine. Put plenty H2O to encompass pork belly.
3. Bring to a boil as well as lower oestrus to smallest flame. Cover pot as well as simmer belly for xxx minutes.
4. After xxx minutes, flip to simmer the other side of the belly.
5. Check belly after xx minutes to meet whether the pork fatty has turned softer.
6. If not, simmer for to a greater extent than or less other 10 minutes.
7. When pork belly has slightly softened, plough to high oestrus as well as add together inward sugar.
8. Leave pot uncovered as well as laid upwards until gravy is greatly reduced to a syrupy consistency. Turn off the heat. Be careful when reducing gravy, it'll strength out easily due to the high carbohydrate content.
9. Leave cha siew inward pot to cool down. When cha siew has totally cooled down, u tin lavatory meet there's to a greater extent than or less crude as well as the gravy is at the consistency of thick honey.
10. Slice cha siew (when cool,... if notwithstanding hot, gist volition crumble).
***** Do non operate out gravy likewise watery when reducing. If gravy is non properly reduced, the cha siew volition non live fragrant equally the crude from the belly is non released. If gravy is likewise thick (after full cool down), seat inward a fight of H2O to sparse down. U tin lavatory sparse downwardly the gravy later, simply create non operate out it watery inward stride (8)
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