Ingredients: 500g pork belly.

Accessories: Lipu taro 400g, green vegetables, mashed garlic 1g, star anise powder 0.5g, south milk 15g, refined salt 2.5g, white sugar 5g, soy sauce 25g, wet starch 10g, light second soup 200g, peanut oil 1500g.

The method of braised meat with taro:

1) Cut taro into a long cube with a length of 6 cm, a width of 3.5 cm and a thickness of 4 cm; Remove the hair from the skin with fire, scrape it clean, put it in a boiling water pot and take it out when it is 70% soft and rotten, and smear it with soy sauce (10g) evenly;

2) Mix mashed garlic, south milk, refined salt, star anise powder, white sugar and soy sauce (10g) into juice;

3) Heat the wok with medium fire, put the oil into it and burn it until it is 80% cooked, add the taro pieces and fry them until they are cooked, then take them out, add the pork and fry them for about 3 minutes until they are big red, pour them into a sieve to drain the oil, rinse them with clear water for about 30 minutes, and take them out and cut them into taro-sized pieces;

4) Put the meat slices into a juice bowl and mix well, then peel them off one by one, alternately arrange them with the taro slices in the big bowl, steam them in a cage for about 1 hour until they are soft and rotten, take them out and buckle them into a large plate; Surrounded by blanched vegetables;

5) Heat a wok over medium heat, pour in the raw juice of steamed meat, add light soup and soy sauce (5g), dilute the thicken with wet starch, add oil (15g), push it evenly, and pour it on the braised pork.

Menu Name: Braised Pork in Golden Sauce

Gourmet: Zhejiang cuisine

Production method: steaming

Taste of dishes: salty and fresh

Type of dishes: hot dishes

Production method: raw materials

250g pork belly, 50g dried vegetables, Chinese cabbage and carrot slices.

condiment

A little soy sauce, sugar and monosodium glutamate.

manufacturing method

1. Take pork belly pieces, add seasoning and marinate them until they are mature, and put them in the refrigerator for freezing.

2. Slice the frozen meat with a knife, buckle it in a bowl and steam the dried vegetables thoroughly.

3. Put the steamed meat into the dish and pour in the sauce. Decorate the edges of rape and carrot slices.

trait

Dried vegetables are fragrant, the meat is crisp but not rotten, and oily but not greasy.

Braised pork in ginger oil sauce

Ingredients: sour purple ginger, pork belly and Chinese cabbage.

Exercise:

Slice the purple ginger first, and then soak the pickled ginger in sour vinegar.

Those who want to eat sour can soak for a long time, and it doesn't matter for a day or two; Then cut the pork belly into pieces and fry it for fragrance; Then put the sour purple ginger and pork belly into a large bowl or deep dish piece by piece, and then add some juice mixed with spices such as spiced powder and south milk to cook and steam until soft. Finally, in order to look good, add a few green boiled Chinese cabbage.

Braised pork with plum and vegetable heart

Its gourmet (Hakka cuisine)

raw material

Pork belly (one catty), preserved plum (two ounces), ginger (two pieces), onion (two pieces), soy sauce (one tablespoon), seasoning: sugar (1.5 teaspoon), wine and soy sauce (one teaspoon each).

manufacturing process

1. Wash pork belly, cook it in boiling water until it is 70% cooked, take it out, dry the water, put it on a plate, add soy sauce and cook it for 30 minutes, fry it in boiling oil until the pigskin is golden, drip off the oil, freeze and slice it, and put it in a deep bowl. 2. Mix soy sauce and seasoning into juice. 3. Wash and soak the plum kernel for 20 minutes, wash and absorb water, chop it up, stir-fry it in an oil pan for a while, put it on the pork belly, pour in juice, steam it with ginger onion for 1.5 hours, take it out and buckle it on a plate.

South milk braised pork

Raw materials:

500 grams of pork belly and 400 grams of taro.

Seasoning: white wine, salt and soy sauce. White sugar, milk, peanut oil, onion, ginger, garlic, chicken soup, water starch.

Method:

1. Scrape the dirt off the pork belly, cook it thoroughly in the soup pot, take it out, put soy sauce on the skin while it is hot, fry the skin in a hot oil pan to get a color, then take it out and put it in a cold water basin to soak it soft (about ten minutes), and then replace it with a strip with a thickness of four millimeters.

2. Cut taro into 4 mm thick slices. Nannai mixed it with the original soup. Cut onion, ginger and garlic into pieces.

3. Heat peanut oil and stir-fry onion, ginger and garlic to taste. Stir-fry pork belly in south milk for a while, then add soup, white sprinkle, salt, soy sauce (not much) and sugar. When the soup is boiled, move it to a small fire and let it rot.

4. Taro chips are fried with peanuts.

5. Take out the cooked meat, put it in a bowl with taro slices, pour the original soup, and steam it thoroughly in a cage. When picking up vegetables, pour out the original soup and buckle the meat on the plate. Boil the original soup, thicken it with water starch and pour it on the meat.

Features: rotten meat, fat but not greasy, slightly sweet salt. If there is no litchi, you can use potatoes instead of taro.

[Name]: Braised pork with plum vegetables

[Gourmet]: Fujian cuisine

[Raw material | seasoning]

Pork belly 1000g, plum vegetable 150g, lobster sauce 15g, red bean curd 10g, 5 slices of ginger, 5 pieces of garlic, 1.5 tablespoons of sugar, 1 tablespoon of Sichuan pepper wine 1 teaspoon of black soy sauce, and raw.

[production process]

1. Scrape the pork, wash it, cook it with clear water until it is just cooked, take it out, and smear it evenly with 1/3 tablespoons of soy sauce. Heat the wok, add oil and cook until almost cooked. Put the meat in the oil, cover the pot and fry until there is no noise, pick it up, let it cool, cut it into pieces with a length of 8 cm, a width of 4 cm and a thickness of 0.5 cm, and put it in a buckle bowl to form a windmill.

2. Grind lobster sauce, garlic and red fermented bean curd into paste, put them into a bowl, add Sichuan pepper wine, salt, 1 tablespoon white sugar, soy sauce and ginger slices to make flavor juice, pour it into the meat, and then put the whole bowl into a pot and steam for about 40 minutes to take it out.

3. Wash the plum heart, cut it into pieces with a length of 3cm and a width of 1 cm, mix well with white sugar and light soy sauce, put it on the meat, steam it for 5min, take it out, filter out the original juice, re-buckle the meat in a deep dish, boil the original juice, add raw flour and water, and pour it into the deep dish.

In this way, delicious braised pork with plum vegetables can be served.

[Function]

It's a traditional Hakka food.