How to make pork belly - Pork belly is one of the most common home-cooked dishes, so how to make pork belly? There are many ways to make pork belly. Here we introduce the most commonly used way to make pork belly. The detailed method is as follows:
Method 1:
Stir-fried tripe slices with pepper (Hunan cuisine)
Features: colorful and delicious.
Ingredients: 500 grams of boiled pork belly, 250 grams each of green pepper and red pepper, appropriate amounts of chopped green onion, salt, cooking wine, MSG, peanut oil, and water starch.
Preparation:
1. Cut the pork belly into slices; cut the green and red peppers, remove tendons and seeds, wash them, blanch them in boiling water, remove them and cut them into small pieces.
2. Heat oil in a wok, add chopped green onions and stir-fry until fragrant, add tripe slices and stir-fry for a few times, add green pepper, red pepper, salt, cooking wine, MSG, stir-fry until cooked, add water starch Thicken the soup, drizzle with cooked oil, and serve. Method 2:
Fried belly strips with celery
Ingredients: 150 grams of celery, 100 grams of pork belly, a little each of carrot and ginger.
Seasoning: 20 grams of peanut oil, 10 grams of salt, 8 grams of MSG, 2 grams of sugar, a little each of wet cornstarch and sesame oil.
Method:
1. Peel the celery and cut into strips, cook the pork belly and cut into strips, cut the carrot into strips and slice the ginger;
2. Heat the pot Add peanut oil, add ginger slices, celery, carrot slices, and salt and stir-fry until the flavor is absorbed;
3. Add tripe strips, MSG, and sugar, stir-fry over high heat, and thicken with wet corn starch. Pour in sesame oil and serve. - ?Nutritional value: Celery - Celery is very nutritious. 100 grams of celery contains 2.2 grams of protein, 8.5 mg of calcium, 61 mg of phosphorus, and 8.5 mg of iron. The protein content... Method 3:
Oil Exploded double crisp
Ingredients: 200 grams of pork belly, 150 grams of chicken gizzards, 5 grams of Shaoxing wine, 1.4 grams of refined salt, 2 grams of green onions, 1 gram of ginger, and 1.5 grams of garlic. , 1g MSG, 500g cooked lard (approximately 50g consumption), 25g wet starch, 50g clear soup.
Method:
1. Peel off the fat skin and hard tendons from the belly, wash it, cut it into a mesh with a knife, put it into a bowl, add salt and wet starch Mix, wash the chicken gizzards, remove the inner and outer tendons, use a knife to make cross cuts 2 mm apart, put it in another bowl, add salt and wet starch and mix.
2. Take another small bowl, add clear soup, Shaoxing wine, monosodium glutamate, refined salt, wet starch, mix well to make gravy and set aside.
3. Heat the wok over high heat, add lard, heat until 80% hot, add tripe and chicken gizzards, quickly break them up with chopsticks, pour into a colander to drain. Leave a little oil in the wok, stir-fry the onions, ginger, and garlic until they become fragrant. Then pour in the chicken gizzards and tripe, add the gravy, and stir twice before taking it out of the pan and onto a plate.
Features: Crisp, tender and smooth, fresh and refreshing.
Key points: First, the chicken gizzards and pork belly must be washed to remove odor. The second is to control the heat appropriately. Stir-fry with hot oil over high heat. Generally, put it in the pan when the oil temperature is 80%. When the chicken gizzard slices turn from red to white and the belly is erect, pick them up. If the heat is too long, they will become old and not crispy. . Method 4:
Salt and pepper tripe tips
Ingredients: 750 grams of pork tripe tips.
Seasoning: 2 duck eggs, 150g flour, 1g soda ash, appropriate amount of sugar, cooking wine, refined salt, a little MSG, 1000g soup, 750g peanut oil (approximately 150g consumption).
Preparation method:
1. Scrape off the oily film on the surface of the pork belly, wash it, put it in a casserole, add soup, season with refined salt, cooking wine, white sugar and MSG, then season with a slight amount of salt. Simmer for 2 hours, remove and cut into several large pieces.
2. Beat duck eggs, flour, soda ash, appropriate amount of cooking oil and water into egg batter.
3. Put the pot on a high fire, add peanut oil and heat it until it is 50% hot. Roll the simmered belly tips piece by piece evenly with flour, then add the egg batter, and then fry it in the pan until it turns golden brown. Take it out. , drain the oil, cut into 5×1.5 cm long strips and serve on a plate, sprinkle with salt and pepper and serve.
Features: crispy on the outside and tender and crispy on the inside, great with wine and food.
Key point: The tip of the belly must be roasted when simmering in the casserole. Method 5:
Stewed vegetarian dishes
Ingredients: 1 vegetarian tripe, 1 green pepper, 1 large tomato, 2 tablespoons of miso honey dipping sauce
Method :
(1) Wash and drain the ingredients separately, then cut them into cubes, about the same size.
(2) Heat the oil in the pan, add the vegetarian tripe and stir-fry until the skin turns slightly golden, then add the tomatoes and green pepper and stir-fry for 30 seconds.
(3) Add the miso honey dipping sauce, stir-fry evenly over medium heat until the ingredients are fragrant, then turn off the heat and place on a plate.
The saltiness of the sauce may vary depending on the ingredients selected by individuals, so when adding sauce, you can increase or decrease it according to your personal taste. You can choose coarse miso or fine miso for miso. Method 6:
Fried belly slices with green vegetables
Ingredients: 200 grams of cooked pork belly, 300 grams of green vegetables, 250 grams of cooked lard, 6 grams of fine salt, 1 gram of MSG, 5 grams of rice wine grams, 10 grams of wet starch, 150 grams of fresh soup.
Features: beautiful color and fresh taste.
Efficacy: Smooth intestines and relieve constipation.
Method:
1. Cut the cooked tripe into 5 cm long and 2 cm wide slices; remove the old leaves from the green vegetables, take the cabbage heart, and cut into 5 cm long segments.
2. Heat the pot, grease the pot with lard, and then add 250 grams of lard. When the oil is 50% hot, slide the Lai Xin into the pot and stir-fry it, then pour it into a colander. Drain the oil.
3. Leave 15 grams of oil in the original pot, add the tripe slices and cabbage slightly, then add 150 grams of rice wine, salt and fresh soup. After boiling, add MSG, wet the starch to make it greasy, pour lard on it, take it out of the pot and put it in a basin. Method 7:
Pork belly with chamomile
Ingredients: 1 pork belly, 6 large bowls of clear soup, 3 grams of chamomile, 3 grams of astragalus, and 1 large piece of ginger.
Features: This dish has the effect of strengthening the stomach and improving eyesight.
Method:
Wash the pork belly and boil it in boiling water for 3 minutes, remove and cut into large thin slices. Add essence, salt, ginger and cooking wine to the pot, then add the pork belly slices and bring to a boil, then simmer over low heat for an hour and a half. Method 8:
Stewed vegetarian dishes
Ingredients: 1 vegetarian tripe, 1 pepper, 1 large tomato, 2 tablespoons of miso honey dipping sauce
Method :
1. Wash and drain the ingredients separately, then cut them into cubes of about the same size.
2. Heat up the oil pan, add the vegetarian tripe and stir-fry until the skin turns slightly golden, then add the tomatoes and green pepper and stir-fry for 30 seconds.
3. Add the miso honey dipping sauce, stir-fry evenly over medium heat until the ingredients are fragrant, then turn off the heat and place on a plate.
The saltiness of the sauce may vary depending on the ingredients selected by individuals, so when adding sauce, you can increase or decrease it according to your personal taste. You can choose coarse miso or fine miso for miso.
Nutritional value: Green peppers - Green peppers contain antioxidant vitamins and trace elements, which can enhance human physical strength and relieve fatigue caused by work and life stress. Method j9:
Pine nut belly lettuce wrap
Ingredients: pork belly, green and red peppers, pine nuts, lettuce.
Method: Cut the pork belly into cubes, blanch it, fry it with green and red peppers and pine nuts, put it on the lettuce, wrap it with lettuce and eat it.