Guizhou braised pork

This home-cooked dish, which is popular all over the world, has its own characteristics in this delicious wind in Guizhou. Everything is mixed with strange braised pork, including salty and sweet braised pork of millet, braised pork of Chinese cabbage, braised pork of dried bamboo shoots, braised pork of dried bracken, braised pork of soybean oil fritters, braised pork of broken ears, braised pork of carrots, braised pork of sweet sauce and so on. The main and auxiliary materials change greatly, and there is no fixed frame. For example, the main ingredients are pork belly and elbow meat, and the accessories are ever-changing. Everyone knows how to cook, and everyone likes to eat. The innovation and change of intelligent chefs have created a lot of profits for many hotels and restaurants and won unanimous praise from diners.

Guailu braised pork

The "strange taste" in Guizhou folk flavor comes from "strange rice" and is a popular food in Guizhou. When frying "Guailufan", various local raw materials, such as sausage, bacon, shredded green and red peppers, shredded potatoes, pickled cabbage, celery, lotus white, oil peppers, sweet noodle sauce, refined salt, soy sauce, vinegar, etc. , thus forming a unique flavor with rich fragrance.

"Braised pork with strange stove" is a local famous dish based on traditional braised pork, which is applied to the cooking of braised pork by Guizhou folk chefs. It not only retains the red and bright color of braised pork, but also becomes more attractive because of the addition of many new raw materials and "strange" taste.

Ingredients: pork belly with skin 400g bean gluten100g Bazin pepper 20g rotten pepper15g ginger 6g garlic 6g onion10g mash juice 20g refined salt 6g cooking wine10g soy sauce 8g vinegar12g monosodium glutamate 3g sugar 65438.

Production method:

1. Scrape the pork belly clean and cut it into 2.5cm square pieces; Soak the soybean bran in warm water and cut it into diamond-shaped pieces.

2. Put the pot on medium fire, add refined oil to heat it, add ginger slices, garlic slices and scallions to saute until fragrant, and then add pork belly to stir fry. Cook cooking wine, stir-fry until the meat spits out oil, add Zanba pepper, bad pepper, star anise, mulberry, cinnamon, fennel and pepper, stir-fry until fragrant, then add mash juice, refined salt, soy sauce, white sugar and some vinegar, add fresh soup, and turn to low heat until the pork belly is soft.

Braised pork with bracken

Guizhou has beautiful mountains and waters and a warm climate. Pteridium aquilinum is produced all over the province. Except blanching tender stems with clear water for two days, blanched dried bracken is boiled with warm water. This dish bracken is dry and fragrant and rich in nutrition.

Ingredients: 500g pork belly, 200g dried bracken, 8g refined salt, 2g monosodium glutamate, 8g sugar10g soy sauce, 3g star anise and 5g cooking wine15g.

Production method: 1. Wash the pork belly and cut it into five dices; Cut dried bracken into 4cm segments with a knife; Stir-fried sugar to make sugar color.

2. Stir-fry the pork belly in a clean pot with medium heat until it is dry, cook wine, add sugar, refined salt, soy sauce, bracken and broth, simmer until the soup is thick and fleshy, then season and serve.

Braised meat in oil

"Guizhou is a monster, and peppers cook." The climate in Guizhou is warm and humid, and people always like to eat peppers to avoid the humidity. This braised pork has also turned salty sweetness into spicy taste. The soybean oil sticks added to the nutritious bean products family were burned together, which absorbed a lot of oil and truly achieved the combination of meat and vegetables. The finished dish is spicy, fragrant and rich in flavor.

Ingredients: pork belly 400g soybean oil stick100g Bazin pepper 30g refined salt 8g sugar15g soy sauce 6g monosodium glutamate 2g.

Production method:

1. Pork belly cut into six dices; Soak soybean oil fritters in boiling water, and then cut them into diamond-shaped pieces.

2. Put the pan into the fire, stir-fry the oil until it is dry, add salt and cooking wine, add soy sauce to stir-fry the meat and color it, add Bazin pepper and cook until it tastes You Xiang, add broth and simmer on low heat, and add bean strips to cook until the meat is cooked. Serve.

Braised pork with bamboo shoots

Ingredients: 500g pork belly, 25g dried bamboo shoots, 8g refined salt, 50g rock sugar (or sugar), 600g fresh soup, 20g essential oil, 8g scallion, and coriander leaves 1.

Production method:

1. Soak dried bamboo shoots in cold water for 24 hours to make them soft and transparent, cut them into diamond-shaped knots, cook them in boiling water for a while, and then cool them; Stir-fried rock sugar (or sugar) to make sugar color.

2. Cut the pork belly into long dices with the size of 1× 1cm, stir-fry in a 50% hot oil pan for about 5 minutes, drain the remaining oil, add fresh soup, sugar color and dried bamboo shoots, add refined salt to boil, and then cook for about 10 minute. When there is basically no oil, put the scallion into a bamboo-tube pottery jar and use the sauce.

Production key:

1. Dried bamboo shoots soaked in cold water must be thoroughly processed, and sometimes the time needs to be adjusted according to the raw materials, and the water can be changed for 2-3 times to change the color and bitterness of dried bamboo shoots.

2. When frying meat, stir-fry the meat appropriately; Burn enough when you fire.

Features: Bamboo shoots are crisp and the meat is fat but not greasy.

Guizhou huiguorou

Sichuan-style pork is called the first dish in Sichuan cuisine, which is not only a home-cooked dish in Sichuan and Chongqing. Nearby Guizhou also has a unique style of Sichuan pork.

Boiled pork with dried Chili and black beans

Dried Chili and lobster sauce are fragrant, and Chili is crisp and fragrant, which has a unique style.

Ingredients: Pork belly 250g Huaxi Dried Chili Festival 15g Dried Douchi 30g Garlic Seedlings 20g Salt 4g Cooking Wine 8g Soy sauce 6g MSG 2g.

Production method:

1. Boil pork belly in a cold water pot until it is nearly done. Soak in the original soup until cool, take it out and cut it into large pieces. Cut garlic sprouts into horse ears.

2. Clean the pot with fire and oil, then pour out the meat when it is fried into a lamp nest and filter the oil; Leave a little oil in the pot, stir-fry slowly until the color is golden and crisp at the next Huaxi Dried Chili Festival, stir-fry the dried lobster sauce until fragrant, add the fried meat slices, add salt, soy sauce and monosodium glutamate to cook the wine, add the garlic sprouts, stir well, and take the pot and plate.

Crispy Sichuan style pork

An innovative dish with local flavor is to make pork belly as red as braised pork, crisp it and cut it into pieces. The dishes fried with the most traditional frying method and pickled peppers in Guizhou have a unique style of crispy skin, red color, strong taste and sour taste.

Ingredients: pork belly 400g, pickled pepper 35g, garlic sprout 20g, onion segment10g, sweet wine juice10g, refined salt 3g, monosodium glutamate 2g and sugar 2g.

Production method:

1. Pork belly is cooked, soaked in the original soup for 10 minute, taken out and dried, smeared with sweet wine juice, fried in a 60% to 70% hot oil pan until the skin is golden and crisp, and cooled and sliced.

2. Heat the wok, stir-fry the meat slices, stir-fry the rotten peppers until the color turns red, season with garlic sprouts, and stir-fry the onions evenly to serve.

Jinxiang huiguorou

This dish borrows some methods of cooking fish in a pot, wraps the meat with bread crumbs, soaks it and fries it until the surface is golden. Then, a home-cooked Sichuan-style pork fried with Sichuan and Guizhou flavors was loved by diners as soon as it came out. It had both Sichuan flavor and unique flavor.

Ingredients: pork 500g, ginger 8g, pepper 3g, bean paste10g, sweet noodle paste15g, fermented soybean 6g, green garlic 3g, bread crumbs 20g, refined salt100g, soy sauce 3g, monosodium glutamate 5g, sugar 2g, refined rice.

Production method:

1. Wash pork, put it in a clear water pot, add ginger and pepper, boil it, skim off the floating foam, take it out when it is cooked to 78%, and cut into pieces; Wash garlic seedlings and cut into horse ears; Chop the bean paste and lobster sauce.

2. When the clean pot catches fire and the refined oil burns to 60% to 70% heat, hang the meat slices evenly with egg white, then dip them in bread crumbs, fry them in the pot until the color is golden, and take them out.

3. Leave the bottom oil in the pot, add the bean paste, rotten Chili sauce and fermented soybean, stir-fry evenly, add the fried meat slices, then add the sweet noodle sauce, refined salt, soy sauce and white sugar, then add the garlic sprouts, stir-fry until the garlic sprouts are cut, and the meat slices are tasty. Add monosodium glutamate and take out of the pot.

Features: bright red color, dry, fragrant, crisp and tender, with strong hometown flavor.

Pickled shredded radish, Sichuan pork

Shredding radish, air drying, rubbing salt into a jar, sealing, frying the pickled radish with Sichuan style meat, and preserving it fresh without seasoning, which is an authentic home-cooked dish for farmers. Now that we have entered Yatang, many city people are still vying to eat this dish!

Ingredients: pork 400g, pickled radish100g, dried pepper 20g, garlic sprout 30g.

Production method:

1. Wash and cook the meat and cut it into large pieces; Wash and pickle shredded radish with warm water.

2. Put the oil in a clean pot, stir-fry the meat until it begins to nest, pour in excess oil, stir-fry the dried Chili until it is golden and fragrant, stir-fry the pickled radish until it is fragrant, and stir-fry the garlic seedlings evenly.

Steamed meat with folk powder

Steamed meat is a well-known home-cooked dish, which is found all over the country, especially in Sichuan, Chongqing, Guizhou, Hubei and other places, but there are similarities and differences, each with its own characteristics. Use pork belly mixed with rice noodles and spicy, spiced and salty seasonings to steam.

In Qiannan Buyi and Miao Autonomous Prefecture, Guizhou. Han, Miao, Buyi, Shui, Yao, Dong, Gelao, Maonan and other ethnic groups live together. The four seasons here are like spring, the scenery is beautiful, the folk customs are simple, and the unique geographical environment and simple ethnic customs have created superior conditions for cooking culture. This paper introduces several kinds of steamed pork noodles with national characteristics for your reference.

Steamed pork with corn flour

Most ethnic minorities live in mountain streams far away from towns, and there is no refrigerator, so the meat bought from the market is not easy to store. In order to prevent rot and deterioration, clever mountaineers cut and pickled the meat and wrapped it in fried corn flour for preservation, with excellent results. Later, this method was handed down and improved to become a traditional dish today with a unique local flavor.

Ingredients: pork leg 500g corn flour 75g refined salt10g.

Production method:

1. Put the corn flour into a clean pot and stir-fry it with low fire until it is slightly yellow (without any seasoning and grease).

2. Scrape the pigskin clean, cook it in a pot, let it cool, and cut it into pieces 5 cm long, 3 cm wide and 1 cm thick.

3. Put a clean pot on medium fire, add salt, stir-fry until oily, stir-fry evenly with the fried corn flour, put it in a bowl, and steam in a cage for 40-80 minutes.

Steamed pork with bean flour

This dish is mainly used to entertain guests. The finished dish is tender, fat but not greasy, comfortable and refreshing, and has a special flavor.

Raw materials: 750g of pig fat, 0/00g of soybean/kloc-and 0/0g of refined salt/kloc-.

Production method:

1 Put the soybeans in a clean pot, stir-fry them with low fire, grind them with a stone mill, and shell them for later use.

2. Wash the pigskin, cut it into thick slices, mix it with refined salt and wrap it into powder, put it neatly in a bowl, steam it in a cage for 1 hour, and then turn the bowl over to eat.

Steamed pork with bean sprouts powder

This dish is exquisite in raw materials, auxiliary materials and seasonings, full of powder flavor, rich in flavor, neither spicy nor spicy, fat but not greasy, and rich in auxiliary materials.

Ingredients: pork belly 400g, soybean 50g, rice 30g, bean sprouts 50g, refined salt 5g, soy sauce 8g, spiced powder 3g, rice wine10g, ginger 5g and monosodium glutamate 2g.

Production method:

1. Put soybeans, rice and ginger in a clean pot, stir-fry them with low fire and grind them into coarse powder.

2. Scrape and clean the pork belly, cut it into pieces with a length of 5cm, a width of 4cm and a thickness of 1cm, marinate it with salt, rice wine, soy sauce, spiced powder and monosodium glutamate for 12h, and add the ground coarse powder and stir evenly.

3. Put bean sprouts on the bottom of the bowl, cover with meat slices and mix with flour, and steam in a cage for 60 ~ 100 minutes.

Spicy dishes in Guizhou

Guizhou cuisine is developed on the basis of local ethnic dishes and home-cooked dishes, and absorbs some cooking techniques and seasoning methods of other cuisines, especially Sichuan cuisine.

Guizhou people have their own experience in eating spicy food. Created a lot of distinctive Chili dishes, as the saying goes, "Guizhou is strange, Chili is a dish."

There are many kinds of peppers produced in Guizhou, including morning pepper, small green pepper, millet pepper, horn pepper, persimmon pepper and lantern pepper. It laid a rich material foundation for making hot pepper dishes. Guizhou Chili dishes are spicy and delicious, supplemented by different acids and some local spices, and the wild interest is natural.

Fried pork slices with Chinese cabbage

Ingredients: 350g Chinese cabbage.

Accessories: 50 grams of pork (lean meat) and 50 grams of mushrooms (fresh).

Seasoning: cooking wine 10g soy sauce 5g salt 4g monosodium glutamate 2g vinegar 2g sugar 3g onion 8g ginger 8g star anise 8g linseed oil 15g peanut oil 40g starch (pea) 5g.

Cooking method

1. Wash the cabbage, smear the leaves into thin slices, blanch them in boiling water, take them out, and let them cool and drain.

2. Wash the pork and cut it into thin slices; Wash mushrooms (water hair) and cut them into small pieces; Onions, ginger and garlic are all cut into rice grains.

3. Heat the oil in the pan, put the onion, ginger and garlic in a wok, add the meat slices and stir-fry until they turn white, add the mushroom slices, Chinese cabbage slices, cooking wine, soy sauce, refined salt and white sugar, cook vinegar, add monosodium glutamate, thicken with 10g wet starch (5g starch with water) and pour in.

Shredded cucumber

Material: cucumber (300g)

Accessories: pork (lean meat) (100g)

Seasoning: sesame oil (15g), soy sauce (15g), salt (3g), monosodium glutamate (2g), onion (15g), sesame paste (15g), soybean oil (50g) and starch (pea).

manufacturing process

1. Wash the cucumber, cut it into uniform filaments and spread it on a plate.

2. Wash the lean pork, cut it into filaments, and use wet starch 15g (starch 10g with water) to grab the sizing. Add oil to the pan and heat it to 40% heat. Add shredded pork and stir-fry until cooked. Take out the pan and put it on the shredded cucumber.

3. Mix soy sauce, salt, monosodium glutamate, sesame sauce, fresh soup and sesame oil, pour them on shredded pork, then add shredded onion and mix well to serve.

Fried shredded pork with garlic sprouts:

Ingredients: pork ribs (pork belly) (200g)

Accessories: garlic moss (150g)

Seasoning: ginger (3g) cooking wine (15g) sweet noodle sauce (3g) soy sauce (30g) salt (1g) monosodium glutamate (2g) starch (pea) (8g) peanut oil (30g) sesame oil (10g).

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manufacturing process

1. Wash ginger and cut into powder; Mixing starch with proper amount of water to obtain water starch for later use; Wash the meat and cut it into 6 cm long and 0.3 cm thick silk; Remove the old stems and flowers from the young garlic shoots and cut them into 3 cm long segments.

2. Blanch the garlic seedlings with boiling water, remove the cold water and control the drying.

3. Sit in a wok over high fire, add peanut oil and heat it to 70%, add shredded pork, Jiang Mo and batter, and stir-fry until shredded pork turns white and broken; Stir-fry wine and soy sauce for a few times, then add garlic sprouts, broth, salt and monosodium glutamate, find a mouth, stir-fry, thicken with water starch, stir-fry evenly, pour in sesame oil, take out the spoon and plate.

Introduce several simple and easy-to-cook soups:

Tofu and Kelp Soup

Material: Tofu (100g)

Accessories: kelp (fresh) (20g) spinach (50g).

Seasoning: salt (3g), sesame oil (1g), monosodium glutamate (2g), green onion (3g) and pepper (1g).

manufacturing process

1. Dice tofu, shred spinach and shred kelp;

2. Put water in the pot and add diced tofu, kelp and chopped green onion;

3. Spinach is boiled in water;

4. Cook for a while and add salt, monosodium glutamate, pepper and sesame oil to the bowl.

Porphyra and shrimp skin soup

Materials: dried laver (10g) and shrimp skin (10g).

Accessories: eggs (60g)

Seasoning: vegetable oil (5g), cooking wine (5g), vinegar (5g), soy sauce (5g), monosodium glutamate (3g) and sesame oil (5g).

manufacturing process

1. Wash laver and tear it into pieces for later use.

2. Open the eggs and mix well in a bowl.

3. Wash the shrimps and soak them in cooking wine 10 minute.

4. Heat the vegetable oil with high fire, pour it into the soy sauce wok, immediately add 1 bowl of water, add laver and shrimp skin and cook for 10 minute, then add the egg paste and vinegar and stir slightly. When the eggs are cooked, add monosodium glutamate and sesame oil.