Pork belly with skin, winter vegetables, ginger, garlic, salt, sugar, fermented bean curd (red), cooking wine, sesame sauce, soy sauce (a little) and cooking oil.

method of work

1, pork belly is washed, boiled in a pot until the surface is white and hard, and then taken out to control water for later use.

2. Put a little soy sauce on the cooked pork belly skin, and fry the pork belly down until the pork belly is golden red.

3. Cut the fried pork belly into pieces 6 cm long and 1 cm thick for later use.

4. Use salt, sugar, fermented bean curd, cooking wine and sesame sauce to make sauce for later use.

5. Wash the salt in the winter vegetables, cut them into small pieces, and simmer for about 5 minutes to control the water.

6. Slice ginger and garlic for use.

7. Make a little base oil in the pot. When it is 70% hot, ginger and garlic will burst into fragrance, and then stir-fry the vegetables in winter and put them into a bowl for later use.

8. Evenly dip the pork belly in the sauce and put it into the bowl with the skin facing down.

9. Stack the fried winter vegetables on the meat slices and steam them for about 2 hours.

10, buckle the steamed pork into the plate and serve.

Sichuan braised pork material

Pork belly, Yibin sprouts, pepper, ginger, star anise, clove, soy sauce, sugar, soy sauce, salt.

method of work

1, pork belly cut into large pieces, put it in clear water and cook it until the blood is just collected (stick it with chopsticks during the cooking process, and there is no blood oozing out of the hole), fish it out and let it cool slightly, apply a little sugar and soy sauce to the skin, let it color, and air it until the surface is almost collected.

2, put less oil in the pot, put the meat skin down, and fry until the skin is golden. I'm afraid of frying. After putting the oil in the pot, I put the meat piece with the skin facing down, then cover it and light it. After listening to a loud noise in the pot, I think it's almost done. After closing it, I remove the cover.

3. The fried pork skin is a little burnt in the middle. It doesn't matter. Scraping with a knife is safe anyway. It's not fun to fry yourself. Maybe it will also affect beauty.

4. Cut the fried meat into slightly thicker pieces, and spread the skin at the bottom of the bowl. It is recommended not to cut it too thin, otherwise the chopsticks will not be clamped after steaming.

5. Make juice with soy sauce, a little sugar, a proper amount of water and salt, pour half of it on the meat, and then put some pepper, star anise, clove and shredded ginger.

6. Spread a layer of Yibin sprouts on the sliced meat, then pour the remaining half of the juice on the meat, and also put some pepper, star anise, clove and shredded ginger, and steam in an autoclave for about 40 minutes.

Sichuan style shuihuarou material

Pork 300g, sweet potato starch 150g, egg 1 piece, chopped green onion, Jiang Mo, minced garlic, cooking wine 1 spoon, soy sauce 1 spoon, Sichuan bean paste 1 spoon, salt and Chinese cabbage.

method of work

1, first cut the pork into thin strips, then add the minced ginger, onion and garlic, cooking wine, soy sauce, bean paste and salt and mix well.

2. Beat another egg into the meat and adjust the number of eggs according to the amount of meat. A lot. You can use a few more eggs for meat.

3. Add sweet potato starch to the evenly mixed meat and stir evenly in one direction. Note: the sweet potato powder should be added little by little, otherwise the sweet potato powder is not easy to disperse and agglomerate.

4. Cook over high fire until the water boils. Make the mixed meat into a ball size and put it in the pot. Cover the pot and cook until the meat floats. Put it in the washed vegetables (you can match the side dishes yourself, and the green vegetables are the best). Sprinkle chopped green onion after cooking.

Winter vegetable minced meat material

Ingredients: 200 grams of pork (the ratio of fat to lean meat is 3: 7), 75 grams of Sichuan winter vegetables, 75 grams of big oil, 20 grams of soy sauce, cooking wine 13 grams, sugar, ginger 10 grams, monosodium glutamate and onion 3 grams each.

method of work

(1) Chop the pork into powder, remove the roots and wash the winter vegetables, cut the ginger into powder, and cut the onion into chopped green onion.

(2) Heat the frying spoon and inject oil. After the oil is hot, stir-fry minced meat until the water is exhausted, then add onion and ginger and stir-fry slightly, that is, stir-fry the cooking wine, soy sauce, sugar and monosodium glutamate evenly, and finally stir-fry the winter vegetables several times.