1, pork belly with red sufu
Materials:
775g pork belly, 70g fermented milk, 30g cooking wine, 2000ml water, a little chicken essence and a little onion.
Exercise:
1. Heat the wok, pour in the washed pork belly, stir-fry for about 2 minutes until the color changes, add 2 tablespoons of cooking wine, and continue to stir-fry for about half a minute.
2. Add red fermented milk and mix well, and pour in appropriate amount of hot water (the water surface exceeds the meat surface).
3. After boiling, turn to low heat, cover the pot and stew for about 1 hour. When there is little soup, turn on a big fire, dry the last bite of soup, sprinkle some chicken essence and chopped green onion, and mix well to get out of the pot.
2, secret fried pork belly
Materials:
250g pork belly, oyster sauce, seafood sauce, cooking wine, salad oil.
Exercise:
1, first put the pork belly in the refrigerator for about an hour, then take it out and cut it into thin slices.
2. Mix with one tablespoon of oyster sauce, one tablespoon of seafood sauce and one tablespoon of cooking wine to make honey sauce.
3. Marinate the chopped pork belly with honey juice, mix well, put it in a fresh-keeping bag and marinate it in the refrigerator for one night.
Brush a thin layer of salad oil after the pot is hot. Fry the marinated pork belly slices on both sides with medium and small fire, and roll them up with lettuce leaves when eating.
3. Roasted pork with honey sauce
Materials:
Pork belly 450g, barbecued pork sauce, salt, soy sauce, honey.
Exercise:
1. Prepare ingredients and add barbecued pork sauce, soy sauce and salt to the meat.
2. Add honey, grab it evenly by hand, knead it evenly, and marinate it for about 10 hour.
3, Pentium pressure cooker, put tin foil (no need), add the juice of pork and bacon.
4. Cover the valve and point to the waterless landing gear.
5. Press the waterless gear and click to work.
6. Take out the air-cooled slices after finishing.
4. Roasted pork belly with dried bean curd
Materials:
50g of Jiangdou Gan, 50g of pork belly, onion, ginger, garlic, soy sauce, cooking wine, star anise, cinnamon, hawthorn, rock sugar, coriander and vegetable oil.
Exercise:
1. Soak the dried bean curd in warm water in advance, then cut the pork belly into large pieces, and cut the onion, ginger and garlic into pieces for later use.
2. Pour a small amount of oil into the pot and fry the pork belly on both sides until it is slightly yellow.
3. Push the fried pork belly to one side, add onion, ginger, garlic, star anise and cinnamon, and add wine to remove the smell of meat.
4, add soy sauce, soy sauce, rock sugar and stir fry evenly.
5, add enough hot water, add hawthorn, and turn to a small fire after the fire is boiled.
6. Stew for about 30 minutes, add the soaked dried beans, and continue stewing for 15-20 minutes until the meat is soft and rotten, and sprinkle with coriander.
5. Fried pork slices
Materials:
Pork belly 1, carrot, pepper, ginger, garlic, a little vegetable oil, sweet noodle sauce, cooking wine, sugar and vinegar.
Exercise:
1, sliced pork belly, sliced ginger and garlic for later use; Slice peppers and carrots for later use; Add a little oil to the pan and stir-fry the pork belly.
2. Stir-fry until the pork belly is slightly yellow and slightly oily; Push the pork belly to the side of the pot, stir-fry ginger slices and some garlic slices with the remaining oil in the pot; Add sweet noodle sauce and a little cooking wine and stir fry with a shovel.
3. Stir well with the sliced meat, add a little sugar and vinegar, add pepper and carrot slices and stir-fry until fragrant. Add the remaining garlic slices, stir-fry and take them out.
6, Korean kimchi fried pork belly
Materials:
Pickle 240g, pork belly 300g, onion, soy sauce, cooking wine, white sesame, vegetable oil.
Exercise:
1. Slice pork belly, onion and kimchi first.
2. Put vegetable oil in the wok and stir-fry pork belly.
3. Simmer until the pork belly changes color, and add onions to stir-fry the fragrance.
4. Stir-fry the kimchi, then add cooking wine and soy sauce, stir-fry the kimchi and pork belly evenly, and sprinkle the cooked white sesame seeds on the table.