Ingredients: pork belly 250g, ginger10g, soy sauce15ml, soy sauce 20ml, sugar10ml, carved wine (or white wine) 50ml, star anise 3, pepper 5g, fragrant leaves 3g, monosodium glutamate 3g, and appropriate amount of salt.

Production method:

1. Wash pork belly, put it in a soup pot, add cooking wine and ginger slices, cook for 30 minutes, and drain;

2. Apply soy sauce to the skin and dry it for later use;

3. Put the salad oil into the pot. After 70% heat, put one side of the skin into the pot, fry until the skin turns brown and bubbles, then turn over and continue to fry the meat until golden brown;

4. Pick up the meat, drain the oil, let it cool for later use (you can put it in the refrigerator to make slicing easier), and then cut it into pieces;

5. Put the soy sauce, soy sauce, sugar, carved wine, star anise, pepper, ginger and fragrant leaves into a bowl and mix well.

Soak the sliced meat in the sauce for 10 minute, then put it in a steaming bowl, and then pour the remaining soup on the sliced meat;

6. Steam on high fire for 2 hours and pressure cooker for 30 minutes, and the meat will be soft and rotten. Sprinkle chopped green onion when serving. Braised pork with plum vegetables method 2

Recipe ingredients:

Pork belly 1000g, plum vegetable 150g, lobster sauce 15g, red bean curd 10g, 5 slices of ginger, 5 pieces of garlic, 1.5 tablespoons of sugar, 1 tablespoon of Sichuan pepper wine 1 teaspoon of black soy sauce, and raw.

Production method:

1. Scrape the flower meat, wash it, cook it with clear water until it is just cooked, take it out, and smear it evenly with 1/3 tablespoons of soy sauce;

2. Heat the wok, add oil and cook until almost cooked. Put the meat in the oil, cover the pot and fry until there is no noise, pick it up, let it cool, cut it into pieces with a length of 8 cm, a width of 4 cm and a thickness of 0.5 cm, and put it in a buckle bowl to form a windmill.

3. Grind Douchi, garlic and red fermented bean curd into minced meat, put them into a bowl, add 1 tablespoon of Sichuan pepper wine, salt, white sugar, soy sauce and ginger slices, make into a flavor juice, pour it into the meat, and then put the whole bowl into a pot to steam for about 40 minutes and take it out;

4. Wash the heart of plum, cut it into pieces with a length of 3cm and a width of 1cm, mix well with white sugar and light soy sauce, put it on the meat, steam it for 5 minutes, take it out, filter out the original juice, then re-buckle the meat in a deep dish, boil the original juice, add raw flour and water, and pour it into the deep dish to serve the delicious braised pork of plum.

The characteristics of this dish:

It's a traditional Hakka food. Meat as a vermicelli material:

Ingredients: pork

Seasoning: salt monosodium glutamate powder cooking wine, soy sauce ginger, star anise pepper.

Teach you how to be a shredded pork fan and how to be a shredded pork fan.

1: First, cut pork into thin slices about 4cm long and 3cm wide, put them in a bowl and add cooking wine; Water starch; Salt; Egg white; Monosodium glutamate; Stir well for use.

2: Put a little salad oil in the pot and cook for nine minutes, add star anise pepper and ginger, then add 50 grams of soy sauce and 600 grams of water. Put the meat cooked before, and then add the bean powder skin; And auricularia auricula; Cook in it for 5 minutes, then cut the cucumber into parallelogram and put it in, add some monosodium glutamate and sesame oil. It doesn't matter. The method of stewed meat with vermicelli introduces dishes and their functions in detail: home-cooked recipes.

Taste: salty. Technology: original stew.

Making materials of vermicelli stew:

Ingredients: pork ribs (pork belly) 500g, vermicelli 150g.

Seasoning: salad oil 30g, cooking wine 10g, sugar 5g, onion 10g, ginger 5g, pepper 5g, star anise 3g, salt 5g and monosodium glutamate 3g.

Characteristics of vermicelli stew:

The meat is crispy and the skin is smooth.

Teach you how to cook stewed vermicelli and how to cook stewed vermicelli is delicious.

1. Cut the pork belly into large pieces. Cut the vermicelli into strips of 1.5 cm. Slice onion and ginger.

2. Heat the pot with base oil, add the meat, stir-fry until it becomes discolored, add seasoning and soup, bring to a boil, simmer until the pork belly is crisp and rotten, then add vermicelli, stew until it tastes delicious, and pick out the onion, ginger, pepper and aniseed, and serve.

Tips for making vermicelli stew;

Grasp the proportion of pork belly, soup and vermicelli, and take the thick soup after the vermicelli is cooked as the degree.