Smoke-Braised Meat
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- meat
- autumn-pressed soy sauce (秋油)
- rice wine
- wood shavings or sawdust
Instructions
- Braise the meat in autumn-pressed soy sauce and rice wine until cooked through.
- Bring the meat and its braising liquid to the smoking step.
- Smoke the meat over wood shavings briefly until it reaches a state of mixed moisture and dryness (dry on the exterior, moist within).