Bowl Meat

Bowl Meat

　　Bowl Meat

　　Method

　　1. Ingredient selection. Usually pork belly is chosen, with the fat-to-lean ratio based on personal preference. The bean sheets should be firm and chewy.

　　2. Cut the meat into chunks about 15cm in size to facilitate subsequent steps.

　　3. Parboil the meat. This means blanching the meat in boiling water to remove blood. Remember to skim off the foam.

　　3. Deep-fry. I’m not entirely sure about this, but it seems the meat shouldn’t be fried too well-done.

　　4. Add color. The color (shai) comes from simmering brown sugar. This is for appearance.

　　5. Slice. Cut into slices about 5mm thick.

　　6. Arrange in the bowl. First, arrange the sliced meat in the bowl—about 10 slices. Then add the bean sheets, followed by scallions, fermented black beans, and shredded ginger. Of course, add an appropriate amount of sesame oil, MSG, and salt.

　　7. Start steaming. Steam over low heat. Be careful not to over-steam, or the meat will be hard to pick up when eating and may fall apart. It usually takes about three hours.