Materials:

Pork belly with skin 1 slice of soy sauce 2 tablespoons of cooking wine 2 tablespoons of sugar 2 tablespoons of onion 2 slices of ginger 2 slices of star anise 2 slices of dried tangerine peel 1 slice of cinnamon 1 slice of fragrant leaves 2 slices of water with a little salt.

Exercise:

1. Wash the meat, put it in a pot, pour in clear water, cook it on high fire for 15 minutes, then take it out to cool, and cut the cooled pork into small pieces.

2. Heat the wok with proper amount of oil, stir-fry the pork for 5 minutes, stir-fry the oil and serve it out.

3. Wash the pot and put in 2 tablespoons of water. When the water boils, pour in the sugar. When the sugar turns into foam, add the fried pork and stir-fry twice. Then pour in soy sauce and cooking wine and stir-fry for 2 minutes.

4. Pour the meat into a casserole (or stir-fry the meat in an iron pan), add the green onion, ginger, star anise, dried tangerine peel, cinnamon and fragrant leaves, then pour half a glass of water to soak the meat in the soup, add a little salt, cover the pot, and simmer 1 hour.

Intimate suggestion

1, you must choose pork belly with skin to make braised pork, and the best food is skin and fat.

Because a lot of meat oil is fried in advance, braised pork is not boring at all.

Because pigskin is very easy to stick to the pot, it is best to use a non-stick pot when frying meat.

I think the dishes stewed in casserole are very fragrant. Of course, you can also cover it with a wok or use a pressure cooker to save time. If the meat is stewed in a pressure cooker, turn to low heat 15 minutes after exhausting.

Dongpo braised pork

Materials:

Pork belly with skin 1 about 500g Shaoxing yellow wine 400ml soy sauce 2 tablespoons ginger 1 onion 2 root rock sugar 50g.

Exercise:

1, boil a pot of boiling water in the pot. After boiling for 10 minutes, put the pork into the bleeding foam, take it out and let it cool. After it is not scalded, cut it into 5 cm square blocks.

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 (I don't have a small bamboo rack at home, so I use an iron rack instead, so let's adjust measures to local conditions! The purpose of placing a small bamboo stand is to prevent the skin from sticking to the casserole. It is best to use a lower frame when choosing, and it is best to soak the meat after pouring yellow wine. )

4. Pour the crystal sugar, 200ml yellow wine and 1 tablespoon soy sauce into the pot, preferably sprinkling a little onion; Cover the pot, seal the lid of the casserole with peach blossom paper or tin foil, cook for 3 minutes on high fire, and then simmer for about 50 minutes on low fire (it must be the minimum fire! )

5. After that, turn off the fire and open the lid, turn the meat upside down (that is, the skin is facing up), then pour in the remaining 200 ml of rice wine and soy sauce, cover the lid and seal the edge, and simmer for half an hour.

6. Put the braised pork in a tea bowl (other pottery with a cover is also acceptable), pour the remaining soup in the casserole into a tea bowl with meat, cover it, and steam for another 30 minutes. Sprinkle some onion knots for decoration before serving.

Steamed pork belly with green vegetables

Raw materials:

Main raw materials:

Huizhou plum vegetables and pork belly;

Sauce:

Ginger, chopped green onion, soy sauce, oyster sauce, sugar, salt, monosodium glutamate and water.

Exercise:

1. Pick a piece of plum, soak it slightly to spread it, then wash it one by one, squeeze out the water and cut it into pieces (not too broken), and continue to soak it in clear water;

2. Wash the pork belly, boil a pot of water, add the pork belly and cook until it is 78% mature, remove and drain the water, add salt and marinate for about half an hour;

3. Put the oil in a clean pot and boil it. Fry the marinated meat in medium fire, put the skin on the meat, then turn it over until it is completely fried until golden brown, and take it out for later use;

4. Prepare a bowl of sauce: ginger, chopped green onion, soy sauce, soy sauce, oyster sauce, sugar, salt, monosodium glutamate and water, and mix well;

5. After the fried meat is cool but not hot, cut it into pieces the thickness of your fingers, put the skin at the bottom of the meat and put it in a big bowl piece by piece;

6. Squeeze the soaked plum vegetables and spread them on the meat;

7. Pour the sauce evenly;

8. Steam in a steamer 1.5~2 hours, depending on your personal taste, you will like meat floss after a long time;

9. Take out the steamed big bowl, put it in a place that is not hot, hold the bowl with your hands, gently pour out the soup and put it in another bowl. Add a spoonful of starch to the soup to make juice.

10, cover the big bowl with a plate, buckle it with both hands instantly, and remove the big bowl to form a "meat buckle" shape;

1 1, heat the pot, put some cooking oil, turn the heat down, boil the juice in a transparent glass and pour it on the braised pork, and you're done!

Taiwan Province province ban Sichuan style pork

Raw materials:

Pork belly, onion, bean paste, sweet noodle paste.

Exercise:

1, put water in the pot, open ginger slices, a few star anises, onion knots and about 20 peppers, and then add pork belly (pork belly is the best, thin and fat is delicious).

2. Turn on the water again to remove the floating foam. Boil for half an hour, then take out and cool. I left this stew overnight and used it for cooking the next day. Really delicious stew should be left overnight.

3. Slice pork and onion.

4, an important step is coming, seasoning. A tablespoon of bean paste, half a spoonful of sweet noodle paste, a little cooking wine, a little sugar, a little salt and chicken essence, and mix well.

5, this is actually very important, the oil in the pot is hot, turn on a small fire, fry 20 peppers, and then fish out the peppers. Then pour in chopped pork belly.

6, add less cooking wine for a few minutes, the fried meat feels a little curly, I don't know what to use to describe this meat, and then put it away for use.

7. Stir-fry the oil with the meat in the pot, pour in chopped green onion, ginger slices, red pepper and onion, add some salt and stir fry 1 to 2 minutes.

8. Then pour in the fried pork and add the prepared sauce.

9. Stir-fry the fire, add no salt, and add some water to make it stuffy.

10, out of the pot, a delicious dish, a lot, I believe you will like it, have a chance to cook it.

Korean-style roasted pork belly

Raw materials:

Korean chili sauce 2 tablespoons, cooking wine 1 tablespoon, onion, ginger and garlic powder 1 tablespoon, sugar 1 tablespoon, sesame sauce 1 2 tablespoons, Korean Chili powder 1 tablespoon (less, because the hot sauce is already quite spicy), sesame/kloc.

Exercise:

1, these are all mixed together and mixed evenly. That's it! ~ You can use this sauce to cure meat. It's delicious ~ ~!

This is the cooking wine I use: Taiwan Province rice wine. It's from Fujian, and it smells good ~! You can look for it, and the effect of curing meat with it is better than that of ordinary cooking wine:)

2. Pork belly is marinated with well-made "Korean barbecue sauce". Actually, I like thinner slices ~ ~ but the ones bought in the supermarket are so thick that I'm too lazy to slice them myself ~ Just make do with it:-) Because it's not a big piece of meat, the curing time can be shorter. It took me three hours. Cover the meat bowl with plastic wrap and put it in the refrigerator.

3. Take out after pickling. Spread it flat on the baking tray tin foil. Preheat the oven to 200 degrees, and then bake in the oven for 5 minutes. ! ! The roasting time depends on the thickness of the meat ~ If the knife is too thin, 2-3 minutes is enough. If it is roasted for too long, the meat will get old.