Meat-Stuffed Water Tart
Pao meat is a traditional dish in Yunnan.
It is severed at banquets held by every household.
It is also known as the grand finale dish.
The most renowned is the Pao meat made in Mojiang, Pu’er.
It also has a beautiful name
—Meat-stuffed Water Tart.
The processes of making Pao meat and crispy meat are similar.
The only difference lies in ingredients.
Crispy meat is mostly covered with starch,
while Pao meat is covered with pea powder.
Fried into golden in the hot oil, Pao meat can be directly consumed
or boiled into soup with fresh vegetables.
In my impression,
Meat-stuffed Water Tart has been the most popular dish in a rural open-air banquet.
Remove the peel
Chop marbled meat into dices
Chop ginger into dices
Liquor
Salt
Tsaoko powder and pepper powder
Marinate the meat for 20 minutes
Rinse swine bones with hot water
Add in tsaoko, star anises and ginger
Pea powder
Salt
Water
Second-time frying
Boil for 20 minutes
Flame chili
Salt, soy source and chopped green onions
Dip pepper with water