Pork belly has always been the best protagonist of some representative dishes in China, such as Sichuan pork, bazi pork, plum braised pork, south milk braised pork, Dongpo pork, braised pork rice, melon seeds meat, steamed pork with rice flour and so on. Its fat meat melts easily when heated, and its lean meat is not firewood when cooked for a long time.
First of all, Sichuan pork
Ingredients: pork belly, garlic sprout, Pixian watercress, lobster sauce, sugar and salt.
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.
Second, salt cooking
Ingredients: pork belly 250g, sprouts 75g, soy sauce 10g, 5 pieces of lobster sauce, pickled pepper 1.
1. Scrape pork (pork belly), wash it, cook it in clean water, take it out, and strip off the oil and water. Immediately apply black soy sauce to color.
2. Put the pork in the oil pan (skin down) where it is cooked for seven minutes, fry it into brown red, take it out of the pan, and cut it into thin 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.