Combination of North and South —— Steamed pork belly with hot sauce

Recipe introduction

For people who love meat, it is uncomfortable not to eat meat for a meal. Xiao He is like this. In his words, you can't do things without eating meat. Since you want to eat, you should eat healthily. This steamed pork belly is made for him. Steamed meat will not be greasy, healthy and delicious.

material

Pork belly 300g, Pixian bean paste 1 tablespoon.

working methods

1. Wash pork belly and cut into thin slices;

2. Add Pixian bean paste and knead it evenly by hand;

3. Put the pork belly in a fresh-keeping box and marinate it in the refrigerator for about a week;

4. After one week, take out the marinated pork belly;

5. Boil water in a steamer, add pork belly after the water is boiled;

6. Steam 10 minute.

skill

1. Pork belly must be cut as thin as possible; 2. Knead the bean paste evenly so that each piece is covered with sauce.

Korea braised pork belly with red oil

material

Raw materials: pork belly

Seasoning: 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 powder1tablespoon (less, because the hot sauce is already quite spicy).

working methods

1, all seasonings are mixed together and stirred 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 the prepared "Korean barbecue sauce". Because it is not a big piece of meat, the marinating time can be shorter. It took me three hours. Cover the meat bowl with plastic wrap and put it in the refrigerator.

3. After pickling, take it out and lay it flat on the baking tray tin foil.

4. 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 and taste bad.

Steamed pork belly with black bean sauce

material

Pork belly 250g, 1 tsp douchi, 1 tsp pixian bean paste.

working methods

1. Slice pork belly.

2. Wipe each piece of pork belly evenly with Pixian bean paste and put it in a fresh-keeping box.

3. Put the fresh-keeping box in the refrigerator and marinate it for about a week.

4. After a week, take the pork belly out and put it on a plate, and sprinkle with lobster sauce.

5. Boil water in the pot. After the water is boiled, put the plate in a steamer and steam 15 minutes.

Steamed pork belly with shrimp sauce and mustard tuber

material

100g mustard tuber, 300g pork belly, 1 spoon shrimp sauce, 2 spoons ginger, oyster sauce, soy sauce, pepper and a little chopped green onion.

working methods

1. Sliced mustard tuber

2. Slice pork belly in water, pickle mustard tuber and pork belly with shrimp sauce, add ginger slices, oyster sauce, soy sauce and pepper, mix well and steam 1 hour.