Ingredients: pork belly 250g, Sichuan winter vegetable100g, pickled pepper 25g, vegetable oil 25g, soy sauce 25g, salt 2g, Sichuan lobster sauce 8g, ginger 8g and garlic 8g.
Practice: (1)** Cook the meat with white water, take it out, wipe off the oil and water on the skin with a clean cloth, and apply some soy sauce. Wash and dice the winter vegetables, soak the pepper in Kamikiri, and slice the ginger and onion. (2) Heat the frying spoon and add a little oil. When the oil is about to boil, put down the skin, fry until brown, let it cool, and cut the meat into 7 cm long pieces. (3) Arrange the meat in fish scales, put it on the bottom of the bowl with the skin down, sprinkle with cooking wine and soy sauce, add salt, add about 5 pieces of lobster sauce, 2-3 pieces of pepper and winter vegetables, and steam for 2 hours. Turn it over and buckle it on the plate when eating.
Dongpo braised pork
Ingredients: Pork belly (500g), seasonal vegetables (200mg), refined salt (7.5g) and fermented soybean (7.5g).
G), sugar (4g), soy sauce (15g), water chestnut powder (15g), seasoning powder (4g), oil (7
5g), onion (1), chicken soup (500g).
Methods: 1. Wash the pork belly, put it in a pot, cook until it is four-cooked, take it out and cut it into six cubes.
Color soy sauce.
Second, the oil pan is hot, put the pork belly in the oil pan, fry it until it is slightly golden yellow, pick it up and put it in clear water.
Soak for five minutes, then put into a soup bowl, and add chicken soup, sugar, seasoning powder, lobster sauce, refined salt,
Seasonings such as onions are burnt and buckled with bowls.
Third, clean the pot, add oil, stir-fry the seasonal dishes, cover the pork noodles, and turn them over in another plate.
Season the vegetables at the bottom, cover the noodles with pork, thicken them with the wet water chestnut powder of the original juice, and add sesame oil.
Pour it.
Note: First of all, pork belly should be soaked in cold water. If the knife is uneven, you can rub it by hand to make the water seep out.
Thoroughly
Second, the characteristics of the dish are rotten and refreshing, so it is necessary to grasp the heat.
Steamed pork belly with green vegetables
Production: (1) Boil pork pieces with pigskin in clear water until 70-80% cooked, evenly spread the skin with soy sauce, put them in an oil pan, fry them down, cover the lid, fry them until they are silent, take them out, cool them, cut them into pieces, and put the bowl into a fan shape.
(2) Chop garlic and lobster sauce into a bowl, then add ginger slices, salt, soy sauce and white sugar and steam for 30 minutes.
(3) Put the oil in the pan, add the washed and chopped dried plums, stir-fry until cooked, and add a little sugar. Put it on the steamed meat and steam for 5-8 minutes.
(4) Take out the juice and pour it into the big plate. Stir-fry the sauce in the pan, thicken, pour the noodles and buckle the meat.
Authentic meicai braised pork
condiments
700g pork belly and100g plum.
condiment
600g vegetable oil (about 60g actual consumption), 120g big oil, 100g chicken soup, 10g wet starch, 20g white sugar, 30g soy sauce and a little garlic.
The way of doing things
(1) Put the meat in the soup and cook it with slow fire until it is 6 ~ 7 ripe, then take it out. Draw with soy sauce.
(2) Pour the vegetable oil into a frying spoon, heat it to 70% to 80% heat, add the cooked meat, fry it to a big red color, take it out, and then soak it in clear water (using flowing clear water until there is no floating oil is the key link in making this dish).
(3) Cut the meat into large slices with a length of 10 cm and a thickness of 0.8 cm, and put them into a bowl one by one.
(4) Wash and chop the plum vegetables. Stir-fry a spoonful over high heat, pour in big oil, saute minced garlic, add plum vegetables and sugar, stir well, take out and put on the meat.
(5) Mix chicken soup and soy sauce into juice, pour into a meat bowl, and steam in a steamer for 40 minutes.
(6) Pour out the original juice and re-buckle the meat of the dish. Thicken the raw juice with wet starch and pour it into the meat noodles.
trait
The color sauce is red and shiny, the soup is sticky and delicious, the pork is kept neatly, and the food is soft and mellow.