Vegetable oil 600g (actual consumption is about 60g), [1]? Oil120g, chicken soup100g, wet starch10g, 20g of sugar, 30g of soy sauce, a little tofu and a little garlic.

Exercise:

(1) Put the meat in the soup and cook it with slow fire until it is 6 ~ 7 ripe, then take it out. Draw with soy sauce.

(2) Pour the vegetable oil into a frying spoon, heat it to 70% to 80% heat, add the cooked meat, fry it to a big red color, take it out, and then soak it in clear water (using flowing clear water until there is no floating oil is the key link in making this dish).

(3) Cut the meat into large slices with a length of 10 cm and a thickness of 0.8 cm, and put them into a bowl one by one.

(4) Wash and chop the plum vegetables. Stir-fry a spoonful over high heat, pour in big oil, saute minced garlic, add plum vegetables and sugar, stir well, take it out and put it on the meat.

(5) Mix chicken soup and soy sauce into juice, pour into a meat bowl, and steam in a steamer for 40 minutes.

(6) Pour out the original juice and re-buckle the meat of the dish. Thicken the raw juice with wet starch and pour it into the meat noodles.

Features:

Steamed pork belly with green vegetables

The color sauce is red and shiny, the soup is sticky and delicious, the pork is kept neatly, and the food is soft and mellow.

Exercise 2:

Ingredients: pork belly and dried vegetables

Exercise:

1. Dried plums

Soak in warm water for half an hour; Elutriation several times to remove hard stems and impurities;

2. Squeeze the washed dried plums dry; Add a little oil to the oil pan and fry the dried plum vegetables; Add light soy sauce (essence), dark soy sauce (color) and white sugar; (Note: the soup can be kept larger and can be kept);

3. Wash the pork belly and cut it into large pieces; Frying in an oil pan; When the surface is golden, the wrinkles are fished out;

4. Soak the fried pork belly in cold water immediately (it can make the meat soft and easy to slice);

5. Slice the meat as thin as possible and keep it scattered. Slices of meat are neatly stacked on the bottom of the big bowl, and the fried dried plums are covered on it, slightly pressed flush with the bowl;

6. Steam in the pot; Soak the soup of dried plums in the meat slices with steam; Steaming for half an hour or an hour, the longer the time, the more brittle the meat;

7. After steaming, first squeeze the soup out of the bowl and keep the soup; Then buckle the big bowl upside down on the plate and take it out; Finally, pour the soup into the pot to boil, thicken it with water and starch, and pour it on the braised pork. This dish is ready! Exercise 3:

Braised pork with plum vegetables 1, put a lot of oil in the oil and burn it to 70% to 80% heat (smoke on the oil surface spreads around)

2. soak the whole piece of meat with skin in water until the skin becomes soft, take it out and drain it. Mix salt with a little water, etc. According to yourself.

Adjust the taste, put oil in the pot, heat it, saute garlic, stir-fry plum vegetables, pour the juice into a bowl and bring it to a boil. After cooking, pour it into the meat bowl and put the bowl in the pressure cooker for ventilation.

3. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down and arranged in a bowl.

4. Take a small bowl, put in two pieces of milk, sugar, soy sauce, soy sauce, rice wine and star anise powder, steam for about half an hour, and take it out after the meat becomes soft.

5. Hold a dish in a bowl, turn it upside down, pour the juice out of the bowl, iron the edges of some dishes and take the bowl out. Stir the juice in the pot and add some.

Chicken essence, sesame oil, a little thin with water starch, poured on braised pork. You're done!