{"id":3137,"date":"2011-12-17T20:27:35","date_gmt":"2011-12-17T20:27:35","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3137"},"modified":"2011-12-17T20:27:35","modified_gmt":"2011-12-17T20:27:35","slug":"doppelt-geschmortes-schweinefleisch-huiguo-rou","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doppelt-geschmortes-schweinefleisch-huiguo-rou\/","title":{"rendered":"Doppelt geschmortes Schweinefleisch (Huiguo rou)"},"content":{"rendered":"

Zutaten<\/strong>
\n300 g durchwachsenes Schweinebauchfleisch oder 1 kleines Eisbein
\n100 g Suanmiao oder d\u00fcnne Fr\u00fchlingszwiebeln
\nSchweineschmalz zum Braten
\n1 geh\u00e4ufter EL Doubanjiang
\nSo\u00dfe:<\/em>
\n1 EL Sojaso\u00dfe
\n1 EL Reiswein
\n1 TL schwarze Bohnenso\u00dfe
\n\u00bd TL Zucker<\/p>\n

Zubereitung<\/strong>
\nDas Fleisch sauber waschen, von Borstenresten befreien. Mit kaltem Wasser aufsetzen, 20 Minuten halb gar kochen. Die Haut soll ein bisschen weich sein, aber nicht zu weich. Gut abk\u00fchlen lassen.
\nDie Suanmiao oder Fr\u00fchlingszwiebeln s\u00e4ubern, in 5 cm lange Abschnitte schneiden. So\u00dfenzutaten verr\u00fchren und bereit stellen. Das gut abgek\u00fchlte Fleisch quer zur Faser in d\u00fcnne Scheiben schneiden (0,3 cm dick, ca. 4 x 5 cm gro\u00df).
\nSchweineschmalz erhitzen, das Fleisch braten, bis der Fettrand glasig wird, und die Scheiben beginnen, sich einzurollen. Doubanjiang zugeben und kurze Zeit mitbraten. Das Gem\u00fcse und die So\u00dfe zugeben, einige Minuten weiterbraten, bis das Gem\u00fcse gar, aber noch bissfest ist. Auf einem Teller anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 300 g durchwachsenes Schweinebauchfleisch oder 1 kleines Eisbein 100 g Suanmiao oder d\u00fcnne Fr\u00fchlingszwiebeln Schweineschmalz zum Braten 1 geh\u00e4ufter EL Doubanjiang So\u00dfe: 1 EL Sojaso\u00dfe 1 EL Reiswein 1 TL schwarze Bohnenso\u00dfe \u00bd TL Zucker Zubereitung Das Fleisch sauber waschen, von Borstenresten befreien. Mit kaltem Wasser aufsetzen, 20 Minuten halb gar kochen. Die Haut … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[5,47],"tags":[],"class_list":["post-3137","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-schwein","item-wrap"],"yoast_head":"\nDoppelt geschmortes Schweinefleisch (Huiguo 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