1, pork belly first cut into strips one inch wide, then washed and dried;
2. Mix the white wine and soy sauce in a pot, then put the pork belly in a pot, arrange and compact it, marinate it for one day, turn it over the next day, and so on. Turn over every day for a week, then take it out and drain it, and hang it in the shade to dry.
Pork belly 1000g, onion, ginger, garlic 15g, soy sauce 200g, refined salt 20g, sugar 15g, cooking wine 10g, Radix Angelicae Dahuricae, Rhizoma Kaempferiae, Flos Caryophylli, Fructus Tsaoko, Pericarpium Citri Tangerinae, Cortex Cinnamomi, Fructus Foeniculi, etc. ?
1. Cut the meat into two pieces, soak it in water (hot water in winter, warm water in spring and autumn, cold water in summer) for 20 minutes, and scrape the hair and dirt off the skin with a knife. After the pot is boiled with water, put the meat into the pot, take it out when it is boiled, and then wash it with cold water.
2. Put the water, soy sauce and all seasonings (sugar-free) into the pot and have a big fire. Put the meat into the pot, add the cooked saltpeter, and cook on low heat 1 hour for 40 minutes.
3. Take out the cooked meat and put it on the grate of the fumigation pot, put sugar in the grate, cover it, heat the fumigation pot until the sugar burns and thick smoke comes out, and smoke the meat (it is not smoked in winter).
160g pork, 1 green pepper and 1 red pepper, 40g dry sweet radish, 2 pieces of spiced bean curd, 2 tablespoons shrimp, 80g fried peanuts, 1 garlic, 1 lobster sauce and 6 tablespoons oil. 1/3 cup of water, a little salt, sugar, soy sauce, pepper and sesame oil.
Production process?
1. Dice pork, green pepper, red pepper, dried radish and dried bean curd;
2. Saute green pepper, red pepper, dried radish, dried bean curd and dried shrimps in 3 tbsp oil for later use;
3. Stir-fry minced garlic and lobster sauce with 3 tbsp oil, then stir-fry pork, add spices, add seasonings and stir-fry until dry, add fried peanuts and stir well, and serve.
1. Boned pork ribs, cut into long squares of about 1 kg, soaked in cold water for 3 hours, taken out and washed;
2. Put it in an old pot, add pig's trotters, fennel seeds and pepper, wrap it in clean cloth, put it in the pot and boil it with cinnamon, ginger, onion and salt, and then simmer it with low fire;
3. Stew for an hour and a half, remove the meat and put it in cold water to remove the floating foam on the surface of the marinated soup;
4. Put the meat into the pot, add a little cold water, bring it to a boil with high fire, and then simmer with low fire until the meat is rotten and soup is thick.
Finally, fish out the meat and brush a layer of raw salt water on one side of each piece of meat with skin to eat. ?
The practice of sauce meat is very simple. As long as you follow the recipe step by step, you are sure to enjoy delicious dishes.
When soaking meat in cold water, add some ice cubes to the cold water in summer to ensure the freshness of the meat.
2. When the meat is braised for the second time, it is necessary to constantly adjust the firepower and constantly turn the meat to ensure a uniform taste.
This dish needs 5000ml of marinated soup. The dish of history and culture is a traditional dish of Liuweizhai deli in Taiyuan. Rich in local characteristics, enduring, everyone praised.