Practice: First, the whole piece of pork belly is cooked with clear water, cooled and sliced, and the garlic shoots are cut into sections for later use (garlic shoots and leaves are separated). Heat the pan, add a little oil to moisten the pan, add pork belly to boil, add a proper amount of Pixian watercress, lobster sauce and white sugar, stir-fry evenly, add garlic shoots and continue to stir-fry, add garlic leaves after the garlic shoots are cooked, add a proper amount of salt, and take out the pan. Salted boiled white
Ingredients: pork belly 250g, sprouts 75g, soy sauce 10g, 5 pieces of lobster sauce, pickled pepper 1.
Production: ① Scrape the pork (pork belly), wash it, cook it in clear water, take it out and strip the oil and water. Immediately apply black soy sauce to color.
(2) Put the pork in an oil pan (skin down) where it is cooked to medium maturity, fry it into brown red, take it out of the pan, and cut it into slices with a length of 9 cm and a width of 3 cm. Wash bean sprouts, air dry and cut into fine powder. Pickled peppers are seeded and cut into short sections 1 cm long. (3) Put the sliced meat into a steaming bowl one by one, then add pickled peppers, fermented beans, salt and soy sauce, and finally add sprouts, compact them and steam them in water. Turn it over and put it on the plate when eating. Braised pork belly with dried bamboo shoots and vegetables
Raw materials: pork belly, dried bamboo shoots, winter bamboo shoots, dried peppers, garlic cloves, ginger, salt, sugar, soy sauce and cooking wine.
Production: ① Take a proper amount of dried bamboo shoots, rinse them with cold water, wring out the water, pour in boiling water and soak them for about 20 minutes. Keep the soaked soup, slice the winter bamboo shoots, peel the pork belly, slice the pork belly, put a proper amount of oil in the pot, fry the pork belly until the surface is slightly burnt, add garlic cloves, ginger slices and dried peppers, add a proper amount of soy sauce, sugar and cooking wine, and then add, for example.
Reminder:
1. Soaking dried bamboo shoots is very convenient. I have no time this time. After washing with clear water, use boiled water directly and it will soften in 20 minutes.
2. The dried bamboo shoots in the dried bamboo shoots dish are also tender and can't be stewed for a long time.
3. Just put the dried pepper according to your own taste.
4. Add a little soy sauce to add flavor.
Stir-fried pork belly Ingredients: 500g pork belly, lettuce, garlic, green pepper, sesame oil (see boiled fish for details), and salt and pepper noodles.
Practice: 1. Remove the skin from the pork belly, or the fried or baked skin won't bite. This step is best done by comrades selling meat, and the skin can be frozen.
2. Put a large piece of pork belly flat.
3. Start with a piece of meat and roll the pork belly as tightly as possible.
4. Wrap the meat roll with plastic wrap, wrap it tightly, and put it in the freezer to freeze the meat roll.
5. Take out the frozen meat roll and cut it into thin slices.
6. Take a frying pan, heat it without oil, put the cut pork belly flat in the pan, and fry both sides of the meat slices with medium heat.
7, fried pork belly will overflow a lot of oil, you can add mushrooms, onions and other vegetables to fry, very fragrant.
8. Pork belly dipped in spiced sesame oil, salt and pepper noodles, or Korean bean paste and hot sauce are also good. It is best to wrap lettuce with seasoned pork belly, pepper and garlic, which is delicious. Raw materials:
Ingredients: 1000g pork belly with skin, 2 cans of beer.
Appropriate ingredients, appropriate rock sugar, appropriate soy sauce, appropriate ginger, appropriate garlic and appropriate onion.
Making:
1, boil warm water in the pot and blanch the pork belly with skin until it is clean.
2, cut into four squares after the pot.
3, another soup pot, add the right amount of ginger, garlic, onion.
4, put the meat into the pot, add the right amount of rock sugar.
5, add beer, just full of meat.
6. Add the right amount of soy sauce.
7. Bring the fire to a boil, and turn it to a low heat to taste.
8. Then take the delicious pork belly out of the pot and turn it into a steamer.
9. Steam until oily, sprinkle with chopped green onion and serve.
Dongpo braised pork
Materials:
Pork belly with skin 1 Shaoxing rice wine soy sauce 2 tablespoons ginger 1 onion 1 chives 2 root rock sugar 50g.
Practice: 1. Boil a pot of boiling water in the pot, put the pork in the boiling water for 10 minute, then take it out and let it cool. After blanching, cut into 5 cm square pieces.
2. Peel and wash the ginger, slice it, obliquely cut the onion, cut the onion into sections, and then knot it.
3. Put a small bamboo rack in the casserole, then spread ginger slices and onion slices on it, and then put the cut meat slices on the onion ginger slices with the skin facing down.
4. Pour the crystal sugar, 200ml yellow wine and 1 tablespoon soy sauce into the pot and sprinkle a little onion; Cover the lid, seal the edge of the lid with tin foil, cook on high fire for 3 minutes, and then simmer on low fire for about 50 minutes.
5. Turn off the fire and open the lid, turn the meat over (that is, the skin is facing up), then pour in the remaining 200ml of rice wine and soy sauce, cover the edge and stew for at least half an hour.
6. Put the braised pork in a tea bowl, pour the remaining soup in the casserole into the tea bowl with the braised pork, cover it, and steam for another 30 minutes with high fire. Steamed pork slices with bean paste
1. Prepare pork belly (preferably with more than three layers)
2. add water to the pot, put the pork in, cook it until it is raw, and then take it out.
3. Dry the surface moisture of pigskin and smear it with soy sauce.
Smear with honey
5. The painted skin is very nice.
6. Start another pot and add oil (not too much). When the oil temperature is 60% to 70% hot, put the skin down and put it in the pot. At this time, the oil in the pot will splash everywhere. It's better to hold it with a pot cover, or it's safer to cover it directly.
7. Fry until the skin is brown and remove.
8. Put it in the water in cook the meat just now and continue to cook for 7 or 8 minutes. This has two purposes. One is to remove greasy, and the other is that the finally steamed skin will have wrinkles.
9. Wash the pan, dry it, dig a tablespoon of lard into it and stir-fry it on low heat.
10. Boil the glutinous rice with water and pour it in (soak the glutinous rice for 24 hours in advance).
1 1. Add a proper amount of white sugar (you don't need to add it, you can sprinkle white sugar on the surface when you eat it at last).
12. Medium fire, stir well.
13. Scoop out the fried glutinous rice.
14. Prepare red bean paste
15. At this time, the meat is also cooled and cut into "flat clips", that is, the first knife is not cut, and the second knife is cut again.
16. Put the bean paste into the clip and flatten it together.
17. Put the meat slices and skins at the bottom of the bowl in turn.
18. Put the fried glutinous rice and compact it.
19. put it into the steamer, remember to add enough water, and then simmer for at least 2 hours.
20. Take it out, buckle it on a plate and sprinkle with sugar.