<h1>Xinxiang Luo pot meat method - famous in northern Henan, famous in Henan</h1>
Luo pot meat is a local famous product of Xinxiang City, which has a history of more than 40 years, and is famous in northern Henan and famous in Henan. Because the founder was hunched over, people used to call the sauce meat he was dealing with and processing "Luo Pot Meat", and in 1982 it was rated as a high-quality product of the Henan Provincial Food Company System.
(1) Formula
1. The main ingredient is 50 kg of pork with hard ribs and skin.
2 accessories 30 g of peppercorns, 60 g of fennel, cinnamon: 50 g, cloves: 15 g, grass fruit 20 g, jade fruit 15 g, galangal 40 g, bibu 20 g, salt 2 kg, soy sauce 1 kg.
(2) Processing method 1, the material is selected from fresh pork that is cooled after slaughter, and two knives of blood neck are taken to hard ribs
With the skin of the meat, wash the meat, cut into rectangular pieces that are 12 cm long and 10 cm wide, put in hot water at 80 ° C and rinse again, remove and set aside.
2, cook the pork cubes, put into the original soup pot containing the sediment cleaned up the recycled use, submerge the meat pieces, and then add the auxiliary salt, first use the fire to boil the broth, and then change the Sichuan simmer to cook for 3 hours to get out of the pot, the middle can turn the meat 2 times. After the meat pieces come out of the pot, place them on the meat case and let them cool.
(3) After the product standard comes out of the pot, it is rectangular, the sauce is red, it is both fragrant and fresh, it is fragrant and delicious, and it is fat and not greasy.