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. 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.
1. The appropriate fat and thin pork belly is layers of fat and thin, the proportion is close to eating, it will not be oily and astringent, and the taste is just right.
2. flexibility. Squeeze and press gently. Good pork belly has good elasticity, and the surface of pigskin is delicate, not too dry and oily.
3. The color is bright red. Fresh pork belly should be bright red under normal circumstances. Don't buy it if the color is abnormal.
4. Bright colors represent fresh pork belly, and if it is too dark, it is probably not fresh; If it is too bright, it is probably handled manually.
Characteristics of unhealthy streaky pork:
1. The oil distribution is uneven, which is probably fatty oil or dry lean meat.
2. Soft and inelastic pork belly, which is inelastic and loose, is definitely not fresh. Pay attention to it when purchasing.
3. Pale or dark red pork belly feels too pale and wet, or too dry and dark red is not good, so avoid buying.
4. The fishy smell is very strong. Normal pork belly should not smell fishy. If it produces an unpleasant smell, it is probably rotten.