Shangzhi Pork

Method5 steps

1. 1

   Prep the Meat

   预处理肉块

   Scrape and wash the meat clean. Place it in a saucepan and boil until about 60% cooked (the color turns white). Remove it and, while still hot, brush the skin with honey and vinegar.

   将肉刮洗干净，入煮锅煮至六成熟（变色为白），捞出趁热用蜂蜜、醋涂抹肉皮。

   ⏱15 min

   • 💡 Brushing with honey and vinegar while hot gives the fried skin a richer, redder color.趁热抹蜜和醋可以使炸出的肉皮色泽更红润
   
2. 2

   Fry and Slice

   炸制与切片

   Add rendered lard to a wok and heat over high heat until about 80% hot (around 200°C). Fry the meat with the skin side down until golden red. Remove it and soak it in the original cooking pot until softened. Cut into slices 10cm long and 0.6cm thick, skin side down, and arrange neatly in a steaming bowl.

   炒锅内放入熟猪油，旺火烧至八成熟（约200度），肉块皮朝下投入炸至金红色，捞入原煮肉锅中泡软。取出切成10cm长、0.6cm厚的片，皮朝下整齐装入蒸碗。

   ⏱20 min

   • 💡 Be careful of splatters when frying the skin.炸肉皮时要注意防溅
   • 💡 Slicing after softening prevents the pieces from breaking apart.泡软后再切片不易破碎
   
3. 3

   Prep the Aromatics

   准备辅料

   Cut the scallion into segments and diagonal slices. Cut the ginger into slices and mince. Cut the thin egg crepe into isosceles triangles 2.4cm long.

   葱切段和斜片，姜切片和末，摊鸡蛋皮切成2.4cm长的等腰三角形片。

   ⏱10 min

   • 💡 Neat knife work affects the final presentation of the dish.刀工整齐会影响成菜的美观度
   
4. 4

   Prep the Shangzhi and Steam

   商芝处理与蒸制

   Boil the shangzhi until soft, remove the tough stems, and cut into segments. Toss with soy sauce, salt, and lard, then spread over the meat. Add soy sauce, salt, and cooking wine (Shaoxing) to the chicken stock, stir to combine, and pour over. Add ginger slices, scallion segments, and star anise. Steam over high heat for 30 minutes, then over low heat for 1.5 hours. Once tender, remove, pick out the aromatics, strain out the juices, and invert the meat onto a soup plate.

   商芝煮软去老茎切段，加酱油、盐、猪油拌匀盖在肉上。鸡汤中加酱油、盐、料酒搅匀浇入。放姜片、葱段、八角，旺火蒸30分钟，转小火蒸1.5小时。熟烂后取出，拣去料渣，滤出原汁，将肉扣入汤盘。

   ⏱120 min

   • 💡 Long, slow steaming over low heat is the key to a tender, rich-but-not-greasy texture.长时间小火慢蒸是软嫩肥而不腻的关键
   
5. 5

   Thicken and Sauce

   勾芡浇汁

   Add the chicken stock and strained juices to a wok and bring to a boil. Add the minced ginger, scallion slices, and MSG, stirring to combine. Add the egg crepe, drizzle with sesame oil, and pour the sauce over the meat to finish.

   炒锅内加鸡汤和原汁烧沸，下姜末、葱片、味精搅匀，投入鸡蛋皮，淋芝麻油，浇在肉上即成。

   ⏱5 min

   • 💡 The sesame oil drizzled at the end significantly boosts the aroma.最后淋入的芝麻油能显著增加香气