Braised pork belongs to Shandong cuisine, and the main ingredient is pork belly, which is delicious, with exquisite stewing technology and medium difficulty.

Raw materials:

Pork belly with scallion and ginger. Sweet noodle sauce, soy sauce, sugar, cooking wine, salt.

Special color:

Braised pork-no oil, no smoke and no pot.

Exercise:

1, look at the raw materials first: the raw materials are extremely simple.

2. After the meat is washed, the sludge and pig hair on the skin should be specially treated.

3. Cut into 5 mm thick strips.

4. Add sweet noodle sauce, sugar, cooking wine, soy sauce and salt into the container, grab the meat slices and marinate them, cover them with plastic wrap, marinate them overnight and refrigerate them.

5. Use a cast iron pan, a layer of sliced meat and a layer of onion and ginger. Code the shape of the meat slices.

6. Pour the remaining marinade in the container into the pot, and then add water, 1-2 cm or more.

7. After the water in the pot is boiled, you can turn it to the minimum fire, cover the pot and stew for 2.5 hours.

8. After turning off the fire, simmer for 2 hours.

9. Enjoy delicious food!

Braised pork belly with black garlic

Braised pork belly with black garlic is a home-cooked dish. The main ingredients are pork belly and garlic, which are sauced and braised, and the difficulty is moderate.

Raw materials:

500g pork belly, one black garlic and 8-9 cloves of garlic. Sauces: barbecued pork sauce, houhou sauce, oyster sauce, noodle sauce, etc.

Special color:

Fat pork also has its own bright spot-black garlic pork belly.

Exercise:

1. Drain the stem of Chinese cabbage with oily salt water for later use.

2, use garlic to explode, first add fat pork to squeeze some oil.

3. Then pour all the meat into the pot and burst. I feel that the oil in the pork belly is gradually oozing out, and the originally stubborn fat meat is slowly coming out to blend with the sauce, and the meat in the pork belly becomes fragrant and crisp.

4. Drink the wine, then simmer it in water for 15 minutes, and then thicken it with raw powder water.

5, pork also has a lot of bright spots, shining in the contrast between black garlic and homemade sauce. The taste of homemade sauce is just right, which concentrates the taste of each family and is very suitable for eating.

Tip: 1. Black garlic, also known as black garlic, fermented black garlic and black garlic head, is made from fresh raw garlic with skin and fermented in a high temperature and high humidity fermentation box for 60-90 days. Through fermentation, the medicinal effect of garlic is further enhanced. After being fermented and matured, black garlic has far more health care effects than ordinary garlic. Especially its powerful function of regulating blood circulation and antioxidant capacity. Although these effects can also be achieved by ordinary garlic, black garlic produces brand-new ingredients on the basis of strengthening the original strength of ingredients in the process of fermentation and maturity, and its health care effect becomes more powerful.

2, but for me, the most important thing is delicious: black garlic does not have the unique taste of garlic, but it emits a strong fragrance that can arouse appetite. In order to keep a large amount of water in garlic, it is kept moist during the whole production process, and its appearance is similar to preserved fruit. This is because after a long period of fermentation, protein contained in garlic is decomposed into amino acids, carbohydrates are decomposed into sugars, and allicin contained in garlic is completely preserved. Therefore, black garlic tastes sweet and sour, and can also be eaten as a snack or dessert. The results of food analysis showed that the content of amino acids in black garlic was 2.5 times higher than that in common garlic. Black garlic is as soft as jelly when eaten in the mouth. After eating, it does not have the unique smell of raw garlic, nor does it cause adverse irritation to the stomach.

3, black garlic can be eaten directly, I like to sit in front of the computer and peel it, but the men at home don't seem to like to eat black garlic directly, so they have to either cook soup or secretly add it to the ingredients. Today's braised pork belly with black garlic is one of the methods: grinding black garlic, then adding it to pork belly, adding a spoonful of barbecued pork sauce, half a spoonful of waiting sauce, half a spoonful of oyster sauce, pickling a little sesame oil, and putting it in the refrigerator overnight. I am glad that I am from Guangzhou. People in Guangzhou put a lot of sauces when cooking. Some neighbors always say that the sauces I put in my cooking are too complicated, but this is my habit and a way for me to give my husband a taste that I can't eat outside. Of course, everyone can adjust their tastes according to their own habits. Cooking is moderate, as long as the salty taste is enough. Usually, only home cooks are in cook the meat at night. If the time is not enough, you can marinate 1-2 hours, but the taste is not as good as overnight. The color of meat marinated overnight is particularly attractive.

Braised pork with taro

Taro braised pork belongs to other cuisines. The main ingredients are pork belly and taro, which are delicious, steamed and advanced in difficulty.

Raw materials:

Pork belly, Lipu taro, broccoli, ginger slices, chopped green onion, honey, white wine, fermented milk, white sugar, soy sauce, cooking wine, pepper, oil and salt.

Special color:

Smooth and delicious "taro braised meat".

Exercise:

1. Cut the pork belly into strips of equal length, cool and cook, add a few slices of ginger and a little high-alcohol liquor and cook together.

2. Cook until chopsticks can be easily inserted and taken out.

3. Fork some small holes on the skin surface with a fork.

Brush a layer of honey and a little salt on the skin while it is hot.

5, cooking oil, when the oil is 60% to 70% hot, put the skin down and fry until golden brown, and then remove it.

6. Then put the Lipu taro cut into pieces of the same size and fry it.

7. Deep-fry pork belly and Lipu taro until golden brown, and remove.

8. Add fermented milk, soy sauce, cooking wine, Jiang Mo, sugar, pepper and appropriate amount of salt into sliced pork belly and taro, mix well and marinate.

9. Separate the marinated meat slices from the taro slices, put the meat slices face down in a bowl, and then pour the marinated soup into it.

10, put the cooked taro meat into a pressure cooker, put a plate on it, call the air valve and turn off the heat for 20 minutes.

1 1. Blanch broccoli in boiling water with salt and a few drops of oil.

12, pour the steamed taro into the plate, surround it with blanched broccoli, and sprinkle some chopped shallots on the surface.

13, the table is steaming.

Tip: 1. Choose the pork belly with fat and thin, blanch it first, control the moisture, then stick some holes on the surface of the pigskin with a fork, then coat it with a layer of honey (or soy sauce color), and then start frying the pigskin downwards. This is to color the pork belly skin, remove the oil and fry it until it is golden.

2. Lipu taro is cut into pork belly pieces of the same size and fried in oil pan until the surface is golden, so the steamed taste is more fragrant.

3. After pork belly is cooled and sliced, raw materials such as fermented milk, soy sauce and cooking wine are added into taro slices for curing.

4. The braised pork slices and taro slices are well spaced, and the pork belly skin is facing down. Pour it into a bowl with the marinated juice, steam it in a pressure cooker for 25 minutes, and then pour the cooked broccoli around.

This local famous dish is steamed with Lipu taro, which is famous all over the country. Guangxi Lipu specialty Lipu taro is big. When you cut the taro open, you can see that it is covered with tiny red tendons, similar to betel nut patterns. It is rich in nutrition, contains crude protein, starch, some inorganic salts and vitamins, and has the effects of invigorating qi and kidney and strengthening spleen and stomach. It is the first-class raw material for making snacks and delicacies.

6. Use Lipu taro and pork belly to make braised pork, put the selected fat and thin pork belly into a boiling water pot to cook, remove and drain the water, prick the skin with a fork, apply a little salt and honey to the skin, and fry it in an oil pan until the skin is golden yellow. At the same time, cut Lipu taro into pieces with the same size and thickness, and fry them in a pot; Stir-fry sliced meat and taro with milk, salt, soy sauce, sugar and pepper, and marinate slightly. After pickling, put taro slices between meat slices, put the meat slices face down in a steaming bowl, add the marinated sauce, put them in a cage and steam until the meat is crisp, then take them out and buckle them in a plate.

Although this dish is a bit complicated, it is cooked first, then fried and finally steamed, but only through these steps can it be crispy, crimson, soft, fragrant and fat but not greasy. Pay attention when eating. If you only eat meat or taro, it is wrong, but taro and braised pork should be double-entry, so when you eat, you will feel that there is taro in the meat and meat in the taro, which complement each other.

Braised pork in sesame sauce

Braised pork in sesame sauce is a private recipe. The main ingredients are pork belly and sesame seeds, which are cooked in sauce and moderately difficult.

Raw materials:

500g pork belly with skin, onion, ginger, garlic, star anise, hawthorn, dried tangerine peel and dried pepper. 50g of brown sugar, 5ml of cooking wine, 8ml of braised soy sauce, 5ml of fresh soy sauce, 30ml of sesame sauce and 3g of salt.

Special color:

Private house secret system, a simple upgraded version of braised pork at home-braised pork in sesame sauce.

Exercise:

Prepare:

1, pork belly cut into 2 cm square pieces.

2. Open the warm sesame sauce.

Exercise:

1. Pork belly is cooked in cold water. After boiling, skim off the floating foam, remove and drain.

2, oil pan, pour a small amount of oil.

3. Add pork belly and simmer until golden brown.

4. Leave the bottom oil in the pot, add onion, ginger, garlic, star anise and dried red pepper and stir fry.

5. Add brown sugar and stir-fry evenly. Add pork belly and stir-fry until the color is higher.

6. Pour in cooking wine, braised soy sauce, fresh soy sauce, dried tangerine peel and hawthorn, and then pour in boiling water. The water should not exceed the ingredients.

7. Cover the pot and simmer for 30 minutes.

8. Open the fire to collect the juice, pour in the prepared sesame paste, sprinkle with salt and mix well.

Tip: 1, pork belly is cooked at home, and it is not necessary to cut it too big. It takes time to cut too much, just cut it 2 cm square.

2, pork belly should be blanched first, and some impurities can be removed at the same time.

3. When frying pork belly in oil pan, put less oil, stir-fry excess oil in pork belly with only a little oil, reduce oil intake, and make braised pork belly fat but not greasy.

Braised pork is usually made of white sugar or rock sugar. This braised pork is made of brown sugar. The nutritional value of brown sugar is higher than that of white sugar and rock sugar, and the dishes cooked with brown sugar are more colorful and appetizing.

This braised pork also uses dried tangerine peel and hawthorn, which can remove fishy smell and enhance fragrance. Hawthorn can speed up the softening of meat and shorten the cooking time.

6, sesame sauce should be added last, stir well and turn off the fire immediately. Don't pour too much, just a thin layer. Braised pork with sesame sauce is more fragrant and tastes much more fragrant with sesame sauce. That's great.

Braised pork for children

Braised pork for children belongs to babies/children. The main ingredient is pork belly, which is fragrant in taste, exquisite in cooking technology and moderate in difficulty.

Raw materials:

Pork belly 600g, soy sauce 15g, Datouqing 100g, 3 slices of ginger, 3 slices of onion, 30g of rock sugar, 6g of salt, 800ml of water, 0/50g of rice/kloc-0, pepper, star anise, cinnamon and laver.

Special color:

Jiesai automatic boiler-children's version of braised pork.

Exercise:

1, prepare the ingredients.

2. Pork belly is cut into slightly larger squares.

3. Boil the water in the pot, simmer the meat for 3 minutes and wash it with water.

4. Put all seasonings and 5g salt into the pot.

5. Add 800 ml of water.

6. Put the processed meat.

7, cover the lid to open the braised pork function.

8. At the end of the program, when you hear the prompt, you can boil the pot and stir it evenly.

9. Add water and 1 g salt to the pot, start the noodle cooking program, and cook the vegetables.

10, the neutral position of blanched vegetables is wrapped with plastic wrap around all parts of the puppy made of rice.

1 1, braised pork and big head green are put on a plate, and the dog is put on it.

12, seaweed cuts out eyes, mouth, etc.

13, just stick it on the puppy's face. Click a red face and add some jam.

Tip: Braised pork is best cooked in an automatic cooking pot according to the amount on the menu. If the amount of meat is less than that in the recipe, the amount of water must not be reduced. No rock sugar can be replaced by white sugar. If there is no soy sauce or soy sauce, increase the proportion of soy sauce and reduce the corresponding amount of water.

Laoganma huiguorou

Laoganma Guo Hui meat belongs to Sichuan cuisine, and the main ingredient is pork belly, which is spicy and stir-fried, with moderate difficulty.

Raw materials:

Pork belly 1.500g, a handful of green garlic (Asu didn't buy it, so garlic bolts were used instead), 2 tablespoons of Laoganma lobster sauce, 2 tablespoons of sugar, 1 tablespoon of soy sauce 1 tablespoon of salt.

Special color:

Lazy version of Laoganma Sichuan style stew pork.

Exercise:

1. Cut garlic moss into small pieces for use.

2. First, blanch the meat in boiling water with onion, ginger and pepper until it is medium-cooked.

3. After the cooked meat is cooled, cut it into 5mm pieces (the size of the meat pieces is not limited. But it's too small to roll up, just not too thick or too thin. Thick ones are not delicious, and thin ones are easy to fry.

4. Add a small amount of oil to the pot, add the minced onion and ginger, stir-fry until fragrant, then put the meat slices in the pot and stir-fry with low fire, stir-fry the oil in the oil, and stir-fry until it is slightly golden yellow and the oil is slightly burnt.

5. Then add the garlic sprouts and fry until cooked, preferably until soft.

6. Add Laoganma spicy lobster sauce, sugar, soy sauce and appropriate amount of salt, stir-fry evenly and serve.

Tip: 1, it is best to use green garlic for frying pork. Asu didn't buy garlic shoots instead. Although it tastes good, it is still slightly inferior to green garlic. If you use green garlic, put it at the end to avoid frying it soft.

2. Boil pork belly soup and add radish to make it delicious and even hot. This is how Sichuanese eat it.