material
Ingredients: pork belly 1 kg 8 Liang.
Seasoning: 4 Liang of rock sugar, 2 pieces of south milk, anise pepper, wine, salt and sauce.
working methods
1, cut pork belly into small pieces of 3×2 cm;
2. Add water to the rock sugar wok, add soy sauce and cook into sugar gum, add chopped breast meat, wine and salt, mix well, then add Sichuan pepper, star anise and south milk, and simmer with slow fire;
3. Put the cooked breast meat neatly into the buckle bowl and then buckle it on the plate.
Method 2: Braised pork.
material
500g pork belly with skin. 2 tbsps of seasoning oil, soy sauce and sugar 1 tbsps, refined salt and monosodium glutamate13 tbsps, a little onion, ginger, star anise and sugar, and a proper amount of starch.
working methods
1. Cut pork into pieces 1.6 cm square, blanch in boiling water, remove and drain; Skim the original soup and clarify for later use.
2. Heat the wok, add the base oil, stir-fry the meat, add sugar, soy sauce, white sugar, refined salt, onion slices, ginger slices, star anise to red, add the stock to boil, remove the low heat, cover and stew for about 2 hours. When the soup is thick, remove the onion slices, ginger slices and star anise.
Material replacement
Using rabbit meat instead of pork is called braised rabbit meat.
Taste change
Add the fried scallion into the seasoning, which is called scallion roast meat.
Exercise 3,
material
Pork stuffing, onion, raw flour, eggs, salt, soy sauce (these are mixed with meat stuffing), oyster sauce, garlic slices, ginger slices, soy sauce, chicken powder, raw flour and Shanghai green.
working methods
1, stir the meat stuffing evenly, just like making buns or meatballs. My stuffing here is meat stuffing, and there are some cabbages in it.
2. Heat the oil pan, squeeze the meat into balls, fry until the surface is golden, and drain the oil.
3, another pot, put a little water, add appropriate amount of oyster sauce, soy sauce, ginger slices, garlic slices.
4. Boil the fried meatballs in a pot, thicken them with a little raw flour, and add a little chicken powder to taste.
5. Add Shanghai green (or not) with a little water into the bottom of the casserole, pour the meatballs with juice into the casserole, simmer for 3-5 minutes on low heat, and sprinkle a little sesame oil before taking off the pot.
Practice 4,
material
500 grams of pork belly, cinnamon, star anise, dried Chili. Cooking wine, sugar, soy sauce
working methods
1, pork belly cut into small pieces, pork belly with a little oil.
2. Add cooking wine, sugar, cinnamon, star anise and dried Chili until the pork belly changes color, and simmer in the pot. (No need to add water)
3. After the fragrance comes out, pour in the soy sauce for coloring. Be careful not to put too much soy sauce. The color is too dark to look good.
4. Finally, simmer until the juice is collected. Wow, delicious braised pork is coming. Adding 2 parsley will increase your appetite!
Practice 5,
material
Mutton, onion, ginger, pepper, fragrant leaves, star anise, cooking wine, potatoes, white radish, soy sauce, sugar.
working methods
1. Mutton with a catty less than two catties, cut into pieces and wash away the blood foam.
2. Stir-fry onions, ginger, peppers, fragrant leaves, star anise and mutton, pour cooking wine on them and serve them out (I know what cooking wine is like. . Just put your thumb on the bottle mouth and leave it a little bit, then let the wine come out. . . )
3. Do not wash the pot, peel and slice the white radish, cut the small potatoes in half, and stir-fry.
4. Transfer everything to a casserole, add some water, basil leaves, soy sauce and sugar, boil and simmer (1.5 hours or more) (I didn't add sugar, so I used lkk soy sauce, which many people despise. . . I still like it)
5. When eating, cut some coriander leaves on it, big stone! !
I didn't pour mutton soup I filtered it with gauze, soaked in rice and chopped coriander, and cooked the rice, which was delicious with mutton.