Raw materials:
Pork belly, dried bamboo shoots, winter bamboo shoots, dried peppers, garlic cloves, ginger, salt, sugar, soy sauce, cooking wine.
Exercise:
1. Take a proper amount of dried bamboo shoots, rinse them with cold water, wring out the water, pour in boiling water and soak them for about 20 minutes. Keep the soaked soup, slice the winter bamboo shoots, and peel and slice the pork belly.
2. Put a proper amount of oil in the pot, stir-fry the pork belly in the pot until the surface is slightly burnt, add garlic cloves, ginger slices and dried peppers, add a proper amount of soy sauce, sugar and cooking wine, and then add dried bamboo shoots.
3. Pour in the soup soaked in dried bamboo shoots, add winter bamboo shoots, add a little water, cover the lid and bring to a boil. Continue to cook 10 minutes later, turn to low heat and simmer slowly, and finally add salt to taste.
Beer pork belly
Pork belly with skin, 2 cans of beer, right amount of rock sugar, right amount of soy sauce, right amount of ginger, right amount of garlic and right amount of onion.
1. Boil warm water in the pot and blanch pork belly with skin until clean.
2. Cut into four squares after taking out the pot.
3. Take another soup pot and add appropriate amount of ginger, garlic and onion.
4. put the meat into the pot and add the right amount of rock sugar.
5. Add beer until the meat is just filled.
6. Add the right amount of soy sauce.
7. Bring the fire to a boil and turn it to a low heat until it tastes delicious.
8. Then put 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.
Dongpo braised pork
Pork belly with skin 1, Shaoxing yellow wine, 2 tablespoons soy sauce, ginger 1, onion 1, 2 onions, and 50g of rock sugar.
1. Boil a pot of boiling water, put the pork in the boiling water for 10 minutes, then take it out and let it cool. After blanching, cut into 5 cm square pieces.
2. Peel and wash the ginger, slice it, cut the onion obliquely, and cut the onion into sections and tie 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 pot, seal the lid of the casserole with tin foil, cook for 3 minutes on high fire, and then simmer for about 50 minutes on low heat.
5. 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 edge and simmer 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.
Baked potato chips with spicy pork belly
200g pork belly slices, potatoes 1/2, 50g spicy barbecue sauce.
1. Peel, wash and slice potatoes.
2. Spread the baking tray with tin foil, oil and potato chips.
3. Spread the marinated pork belly on the potato chips, preheat the oven to 230 degrees, and bake it up and down for 10 minute.
4. Turn the pork belly upside down, spread the barbecue sauce left after pickling, and continue to bake for 10 minutes.
Shredded vegetable meat
Pork belly 500g, red pepper, pepper, green garlic, garlic, ginger, 1 tablespoon soy sauce, 1 tablespoon chopped pepper, 1/2 tablespoons chicken essence and oil.
1. Wash and slice pork belly, shred green pepper, shred onion, slice garlic and mince ginger.
2. Heat the pan, pour in a little oil, add ginger and garlic and stir-fry until fragrant.
3. Pour in the chopped pork belly.
4. Stir-fry until the pork belly changes color and add green garlic.
5. Stir well and add green pepper.
6. Continue to stir well and add chopped peppers.
7. add soy sauce.
8. Add a little chicken essence and mix well.
Sichuan style huiguorou
300g medium-cooked pork belly, some green garlic, some oil, some salt, some onion, some ginger, some sugar and some Pixian watercress.
1. Pork belly pork is eight ripe and cut into thick slices.
2. Slice onion, ginger and garlic.
3. Cut the green garlic diagonally.
4. Pixian watercress.
5. Take a clean wok and heat it. Pour in cooking oil and heat to 70% heat. Add onion and ginger and stir-fry until fragrant.
6. Pour in the sliced meat and stir fry.
7. Stir fry until the meat curls.
8. Add bean paste and sugar and mix well.
9. Add green garlic and stir fry a few times.
10. Stir well and take out. The bean paste is salty, so there is no need to add salt.
Precautions:
1. Pork belly should be cooked until it is medium-cooked, not too cooked, or it will come apart when fried. 2. Stir-fry the meat until it curls, and then add the bean paste. Green garlic can be replaced by other vegetables.