Cantonese Food Delivery Burnaby | Burnaby Chinese Restaurant

Cantonese Food Delivery Burnaby | Burnaby Chinese Restaurant

Cantonese Food Delivery Burnaby |
Burnaby Chinese Restaurant

 

historical origin of: Chinese Food Delivery Burnaby

Braised Pork Belly With Preserved Veggie is a traditional Hakka specialty, golden in color, fragrant, sweet and refreshing, neither cold, not dry, not wet nor hot. Along with salt-baked chicken and fermented tofu, it is also known as the three treasures of Hakka. According to legend, there is also a beautiful legend about "Meicai Kurou". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to study cooking in West Lake, Hangzhou. After the two chefs returned to Huizhou, Su Dongpo called them again. Imitation of "Dongpo Pork" from West Lake in Hangzhou, "Meicai Pork" is made with plum vegetables. It is delicious, refreshing and not greasy. It is very popular among Huizhou citizens and has become a delicious dish at Huizhou banquets for a while. 

Selected Hengli Tuqiao plum cabbage core, soaked in water until refreshing and bland, cut the plum cabbage into several sections for later use, select pork belly, scrape the pork belly skin, cook it in a soup pot and remove it, serve hot Put a layer of dark soy sauce on the skin, skin down, deep-fry in a hot peanut oil pan, fry and color, remove, soak in a clean water basin to soften, then cut into large pieces of meat with a thickness of 3 to 4 mm, wash well Put the peanut oil in the pot, add the shallots, ginger, garlic, and star anise. After the onion, ginger, garlic, and star anise are not fried, put the pork belly and stir-fry for a while, then add the soup, white wine, salt, soy sauce, and white sugar. After the soup boils, move it to a small fire.

Simmer until it's simmered. Then take out the roasted pork belly, put the inner part (with the skin on the bottom) flat in a bowl, put a layer of plum vegetables on top, pour the original soup, and steam it in a basket. Decant the original soup when leaving the dish, turn the meat on the plate, boil the original soup, thicken it with water starch, and pour it on the meat. The characteristics of this dish are: the meat is rotten and fragrant, it tastes salty and slightly sweet, and it is fat but not greasy.

How to Cook: Top 10 Chinese Restaurants in Burnaby - James on Hastings

1. Scrape and wash the pork belly, boil it with water until cooked, take out;

2. Coat the cooked skin with dark soy sauce;

3. Stir-fry the chili until fragrant Allow to cool, immerse in rice wine to make Sichuan pepper wine;

4. Heat a wok over medium heat, put oil in a frying pan, fry the meat until it is silent, remove and drain;

5. Drain and cool the meat and cut it Long-shaped blocks, each about 8 cm long and 0.5 cm wide, arranged in a bowl with the skin facing down, forming a pinwheel shape;

6. Press the tempeh, garlic and red fermented bean curd into fine powder, put them in the bowl, add ginger Flakes, refined salt, dark soy sauce, Sichuan pepper wine, and sugar to make the sauce;

7. Pour the prepared sauce into the meat, then put the whole bowl into the steamer and steam it for about 40 minutes on a slow fire;

8 . Wash the plum cabbage and cut it into slices 3 cm long and 1 cm wide;

9. Mix the cut plum cabbage with sugar and oil, put it on the meat, continue to steam for 5 minutes, take out, and decant the original juice;

10. Put the meat back on the plate, boil the original juice, adjust the moisturizing starch into thin gorgon and pour it on, and you're done!

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