After the pork belly is cooked, cut it into long slices, put it in a bowl, add some soup and steam it in a pot. The long slices of pork belly will be twice as thick. However, don't put salt, or it will be as hard as beef tendon.
Cold pork belly
This is a Cantonese-style common cold dish, and its finished product is tender and refreshing, which is rarely loved by the public, but to really taste good, we should also remember the following points:
Ingredients: Baihouxian pork tripe 1, scallion oil 15g, ginger 20g, dried tangerine peel 15g, ginger 5g, chopped scallion 5g, Jiang Mo 10g, fried garlic oil 15g, scallion oil 50g, monosodium glutamate 3g, chicken essence.
First, the system of pork belly.
1, pork belly fat should be cleaned, then washed with refined salt and starch, mixed with edible powder and evenly coated, marinated for two hours, put it in a boiling pot, slightly scalded, and scraped off the white film with a knife. Then put it into a cold water pot, add Shao wine, take it out after cooking, wash the inside and outside with clear water, and soak it in clear water for 2-3 hours.
2. Add clean water to the pot, add onion, ginger slices, dried tangerine peel, Shajiang, Shaoxing wine, add pork tripe, cook for about 1 hour on medium fire, take it out until it can be pinched by hand, put it in a container filled with plenty of cold boiled water, soak it for 2-3 hours until it absorbs water and swells, and then change the knife and put it on a plate to pour seasoning or dip it in seasoning for eating.
Second, the preparation of spices
Put chopped green onion and Jiang Mo in a bowl, add garlic oil in the pot and fry until half cooked, pour into the pot filled with chopped green onion and Jiang Mo, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken essence powder, sesame oil and oyster sauce and mix well.
Features: Pork belly is white in color, plump, tender, smooth and refreshing, and delicious.
Third, matters needing attention
The pork belly used for this dish should be white and full; It must be marinated with edible powder or baking soda to make the finished product swell, tender and cool; Remove grease and sundries from the pig's stomach; The boiling time should be controlled well, and the cold water soaking time must be sufficient.
Tofu, ginkgo and pork tripe soup.
Ingredients: pork belly, lean meat160g, yuba 80g, ginkgo 80g, half bowl of raw and cooked coix seed, four pieces of horse tellurium meat, a little salt and a proper amount of water.
Practice: (1) First, remove the fat from the pork belly, open it, knead it evenly with salt and raw flour, and wash it; Do it again, wash it, roll it in boiling water for a while, take it out and wash it again.
(2) breaking yuba, removing the core of Ginkgo biloba and slicing horseshoe.
(3) Boil the water in a straight casserole until it is about 80% full, put the pork belly in the pot and cook for about an hour, add other ingredients and cook for another hour, take out the pork belly slices and put them in a plate together with other ingredients.
Note: 1) Soup can be dipped in soy sauce.
(2) Yuba is a flat round stick-shaped bamboo made of bean curd skin, which is often used in vegetarian food.
Mix cockscomb tripe
Ingredients: 2 pork bellies.
Seasoning sesame oil 15g, ginger juice 3g, monosodium glutamate 3g, cooking wine 2g, salt 2g, pepper1g.
Features: white, tender and crisp.
Operation:
(1) Peel the belly head, wash it to remove impurities, apply vertical force to the belly meat, and then batch it obliquely.
Cocktail-shaped, washed several times in clear water.
(2) Put the belly in a boiling pot, take it out after heating, drain the water, put it in a container, add ginger juice, cooking wine, monosodium glutamate, salt, pepper and sesame oil, mix well and put it in the pot.
Stewed tripe with sour radish
Ingredients: 350g of cooked pork tripe, 50g of pickled radish150g, 50g of watercress, 5g of ginger rice, 0g of garlic rice10g, 0g of chopped green onion15g, pepper, cooking wine, monosodium glutamate, chicken essence, fresh soup, water bean powder and refined oil.
Production method:
1, cut the cooked pork belly into strips; Pickled radish is cut into strips.
2. Put the wok on the fire, heat it with refined oil, add homemade watercress, ginger rice and garlic rice, stir well, then add fresh soup, boil it, add pepper, cooking wine and chicken essence, burn it until the belly strips are soft, then add radish strips for seasoning, add monosodium glutamate, thicken it with water bean powder and put it into the wok.
Features: this dish combines the strong sour taste and umami taste of sour radish into the belly strip, which makes the belly strip not only more delicious, but also has a long aftertaste.
Fried belly slices with Chili peppers
The basic materials are boiled pork belly 500g, green pepper 250g, red pepper 250g, chopped green onion, salt, cooking wine, monosodium glutamate, peanut oil and water starch.
Making:
① Slice pork belly; Cut the green pepper into sections, remove the tendons and seeds, wash, blanch with boiling water, remove and cut into small pieces.
(2) Heat the wok with oil, stir-fry chopped green onion, stir-fry the belly slices a few times, add green pepper, red pepper, salt, cooking wine and monosodium glutamate, stir-fry until it is 80% cooked, thicken with starch, pour in cooked oil and take out.
Soak the tip of the stomach in the soup
The basic characteristics of soup are light yellow, delicious and mellow, crisp and tender stomach, fresh and tender mushrooms, refreshing fragrance and delicious taste.
The basic material is 250g pork belly tip, 30g rape core and15g dried mushrooms. Seasoning chicken oil 15g, chicken soup 600g, cooking wine 10g, pepper 1g, salt 5g, monosodium glutamate 2g and ginger 5g.
(1) Wash the tip of pig's belly (the part of pig's anus and cardia), and remove the skin and oil silk with a blade. Every 1 ~ 1.5 mm, cut the inside of the abdomen tip with a knife, the depth is about 2/3 thick, and then cross the knife die every 2 ~ 3 mm, and cut it into inclined blades with a width of 5 ~ 6 mm and a length of 2 ~ 3 cm.
(2) Dry Tricholoma matsutake with boiling water, wash it selectively, cut it into pieces with the thickness of 1 ~ 1.5mm, wash it twice, and then wash the rape core.
(3) Put the frying spoon on high fire, pour the chicken soup, and add dried mushroom slices, ginger slices, monosodium glutamate and salt (4g). After the soup is boiled, skim off the floating foam, put in the rape core, pour the soup into the container and pour the chicken oil on it.
(4) Put the frying spoon on the fire, pour 500 grams of boiling water, and then add cooking wine and monosodium glutamate.
(5) After the water is boiled, put the belly slices, immediately take them out and put them on a plate, sprinkle with pepper, serve them with the chicken soup, and then pour the belly slices into the chicken soup.
Colorful pork tripe
Braised pork tripe is a traditional Guangdong dish. At the end of Yuan Dynasty and the beginning of Ming Dynasty, there was a note in Yi Ya's Legacy written by Suzhou native Han Yi: "Make a belly. Use a pig's belly, wash it and brew it into shilian meat. " Wash the bitter gourd skin, make it very white, wash it with wax fire, mix it with lotus seed meat in half, put it in the belly, tie it tightly with thread, cook it, press it, and slice it. "Seven-color stewed pork belly" follows this method, but the materials are improved. Salted duck eggs are cooked, sliced and eaten after cold storage, and the seven colors are mixed, with rich colors. Especially after cold storage, it is refreshing when eaten hot, and it is a good summer product.
Basic materials pork tripe 1 500g salted duck egg yolk 4 shelled preserved eggs 3 refined salt 7.5g lean pork 750g monosodium glutamate 5g pigskin 250g sesame oil 10g cooked lean ham 15g fenjiu 25g coriander 75g white salt 500g.
Steps:
1. Turn out the inner wall of the pork belly, wash it, and then turn it back to its original state. Egg yolk and preserved eggs are diced, each about 1.5 cm square. Dice pork, about 0.6 cm square. Cut the ham into small pieces. Cut the parsley into sections, each about 1 cm. Scrape the pigskin and wash it, put it in a boiling water pot and cook it until it is 60% soft and rotten. Take it out and cut it into grains, the size of soybeans.
2. Put diced meat, salt and monosodium glutamate into a pot, stir until it is gelatinous, add egg yolk, preserved eggs and pigskin, mix well, then add coriander and sesame oil, stir into stuffing, fill it in the pig's belly, and sew the mouth with thread. Then put it in a soup pot, cook it for about 30 minutes with medium fire, take it out, put it in a white pot boiled with high fire, cook it with low fire for 15 minutes, then pour it into the white pot, add Fenjiu, soak it for 10 minutes, and take it out.
3. After cooling, put it in the refrigerator for about 2 hours, take it out, cut it into two sections with a knife, cut each section into pieces, and then cut it into pieces, each with a thickness of 0.3 cm. When the plate is loaded, it is assembled into a sector or a circle.
Note: white salt water; Wrap 5 grams of star anise, 6.5 grams of clove, 6 grams of licorice, 6 grams of tsaoko, 9 grams of dried ginger, 6 grams of pepper and 5 grams of cinnamon in gauze, put them in a earthen pot, add 2,500 grams of boiling water, cook with low fire for about 1 hour, and then add refined salt 150 grams.
Chamomile pork tripe
Basic characteristics This dish has the function of invigorating stomach and improving eyesight.
The basic materials are pork tripe 1, clear soup 6 bowls, chamomile 3g, astragalus 3g, ginger 1 chunks.
Features: This dish has the function of invigorating stomach and improving eyesight.
Ingredients: pork tripe 1, clear soup 6 bowls, chamomile 3g, astragalus 3g, ginger 1 tablet.
Cooking method: Wash pork belly, put it in boiling water for 3 minutes, take it out and cut it into large pieces. Add essence to the boiling pot.
Salt, ginger, cooking wine, then add pork belly slices, boil and simmer for an hour and a half.
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