material
Pork belly, pepper, garlic slices
working methods
1. Select a hot and spicy green pepper cutting blade, and slice the pork and garlic on the fat front leg respectively.
2. Stir-fry garlic slices, green pepper slices and fat slices in hot oil until the surface of green pepper is slightly tiger skin-like. Add the sliced meat, add salt, soy sauce, soy sauce and chicken essence, and stir fry quickly.
skill
Meat is not easy to be too old or too tender.
Authentic poached pork slices
material
350g of pork, 200g of Chinese cabbage, 3 tablespoons of Pixian bean paste, cooking wine 1 tablespoon, 2 tablespoons of starch, salt 1 tablespoon, dried pepper 10g, 20 peppers, 400ml of clean water and oil 120ml.
working methods
1. Cut lean meat into large and wide pieces (about 1 finger length, 2 finger width), grab the meat evenly with starch, cooking wine, salt and a little water, and marinate for later use.
2. Wash the cabbage, tear the leaves into large pieces, and slice the cabbage obliquely with a knife; Wash ginger and cut into powder.
3. Wash the onion and cut it into onion segments; Cleaning dried capsicum, removing seeds, and cutting into sections; Pixian watercress is chopped for use, and garlic is washed and minced.
4. Pour 50 ml of oil into the pot, add dried pepper segments and pepper, fry over medium heat until brown, and remove for later use.
5. Turn the fire, stir-fry the onion in the pot, and then add the cabbage. Spread it in a big bowl after frying.
6. Heat the pan, then pour 50 ml of oil, add Pixian watercress and Jiang Mo, and stir-fry until the color turns red.
7. After adding clear soup to boil, put the marinated meat slices into the pot and poke them away with chopsticks. Add soy sauce, monosodium glutamate and sugar to taste when the meat slices are cooked until they are scattered and discolored.
8. Pour the sliced meat and soup together with the cabbage into a large bowl. Chop the pre-fried dried pepper and pepper and sprinkle them on the meat slices. Garlic powder is also evenly sprinkled on the meat slices.
9. Wash and dry the pan, add 20 ml of oil, and pour the hot oil evenly on the meat slices in the bowl after the oil fume comes out.
sichuan braised pork in brown sauce
material
500g pork belly, 5 slices of ginger, 1 tsaoko, appropriate amount of rock sugar, 8 pieces of star anise (small), 1 teaspoon of salt, 1/3 tablespoons of soy sauce, 1 tablespoon of cooking wine and monosodium glutamate.
working methods
1, prepare the ingredients.
2. Cut the pork belly into mahjong-sized pieces, rinse it, put a tablespoon of cooking wine, soak it for an hour, then take it out and drain it.
3. Put oil in the pan and fry the meat until it is slightly yellow.
4. Add dried Chili, Amomum tsaoko, star anise and ginger, and stir-fry until fragrant.
5, put two spoonfuls of cooking wine and stir fry a few times, then add soy sauce and soy sauce and stir fry evenly.
6. Add boiling water, submerge the meat, stew in a casserole for two hours, and add salt.
7, simmer until the pork belly is crispy, put rock sugar on the fire to collect juice, shake the pot, don't turn it over.
8. When the soup is evenly wrapped on the meat, add some monosodium glutamate to taste.
Braised pork with pickled mustard tuber
Raw materials: pork belly, dried plums,
Accessories: onion, ginger, garlic and star anise.
working methods
1. Blanch pork belly in boiling water, remove floating powder, add onion, ginger and cooking wine and cook for 20 minutes.
2. After taking out, spread soy sauce evenly on several sides. Add oil to the pan and fry in the pan over medium heat.
3. Stir-fry until the color is higher. Soak dried plums in warm water for 10 minute, wash thoroughly, and stir-fry with garlic, cooking wine, sugar, soy sauce and salt.
4. Cut into pieces with appropriate thickness. Put the skin in the bowl. Spread the fried dried plums evenly, add star anise and steam for 40 minutes.