How to make pork belly delicious? These words alone have aroused the greedy worms in their bellies. The meat is delicious, which makes it difficult to leave any sauce. The tender meat slices are full of sauce. This is a regular recipe at home. How to make pork belly delicious? Delicious food is just around the corner. Get up quickly ~
How to cook pork belly 1 1, supplement protein.
Suitable for pork belly and minced meat. Mix with egg white, the taste is smoother and tender, while retaining the deliciousness of gravy.
Add salad oil or sesame oil when curing pork belly. Adding a little salad oil or sesame oil can increase the tenderness of meat, but because pork belly already has a lot of oil, it should be added in moderation to avoid being too greasy and harmful to health.
Step 2 perm
After scalding with boiling water, you can remove the blood, impurities and fishy smell from the pork belly, and you can also remove the excess oil from the pork belly, so that the pork belly will not be so greasy.
Add lean meat and stew together. Because pork belly itself has a certain amount of lean meat, if it is cooked by stewing, the oil should be absorbed. If you still feel too greasy, you can add some peeled lean meat to absorb some oil.
Step 3 fry
Stir-frying with fire before cooking will have the same effect as frying, which will force out the skin oil of pork belly and make the pork belly taste more delicious. Of course, after cooking, use kitchen paper towels to absorb the oil on the surface, otherwise the oil added during cooking will make the pork belly more greasy.
Step 4 bake on fire
The method of roasting with fire can not only burn off the fine hairs on the epidermis of pork belly, but also make the cortex brittle and remove some oil from pork belly. This way, the pork belly will taste better!
How to make pork belly delicious? 2. Braised pork with plum vegetables.
Braised pork with plum is a traditional dish of Han nationality, belonging to Hakka cuisine. The production materials are pork belly, plum vegetables, onions, ginger slices and so on. Usually pork belly is cooked thoroughly in a soup pot, dipped in soy sauce, fried and colored, and then cut into pieces. Then add onion, ginger and other seasonings and stir-fry for a while, then simmer the soup with low heat, put the pork belly in a bowl, spread plum vegetables on the upper layer, and pour the original soup to steam thoroughly. When you take food, buckle the meat on the plate. The cooked meat is rotten and fragrant, salty and slightly sweet, fat but not greasy.
Ingredients: pork belly 250g, dried plum 100g, oil, salt, sugar, soy sauce, mushrooms.
Practice: 1, wash the pork belly, put it in a soup pot, add green onions, cooking wine and ginger slices, cook for 30 minutes and drain;
2. Apply soy sauce to the skin and dry it for later use; Put salad oil in the pot, put one side of the skin into the pot after 70% heat, fry until the skin turns brown and blisters, then turn over and continue frying until the meat turns golden yellow; Pick up the meat, drain the oil and let it cool for later use (it can be put in the refrigerator, making slicing easier);
3, cut the cold pork belly into large pieces, and the thickness can be according to your own preferences; Put the skin neatly in an earthen bowl, and then spread the cut dried vegetables; Mix soy sauce, cooking wine, salt, sugar and ginger slices evenly and pour them on dried vegetables;
4. Steam the meat with high fire for 60 minutes;
5. buckle the plate in the meat bowl, then turn it over, then take the bowl away and sprinkle with chopped green onion.
Braised pork slices in brown sauce
Sichuan-style pork is a traditional Sichuan cuisine for cooking pork, which belongs to Sichuan cuisine series. The main raw materials are pork, green pepper, garlic and so on. Unique taste, bright red color, fat but not greasy, fragrant taste.
Ingredients: pork belly 250g, red pepper 1, green garlic, ginger, garlic, Pixian watercress, oil.
Practice: 1, put pork belly in a cold water pot, add a few slices of ginger and cook together;
2. Cook until it can be easily inserted with chopsticks, indicating that the meat is cooked, turn off the fire and take it out;
3. Prepare other raw materials, and cut the pork belly into thin slices after cooling;
4, the pot is hot, add the right amount of oil, add ginger slices and garlic slices and saute;
5. Stir-fry and add Pixian bean paste to stir fry together;
6. Stir-fry twice and add pork belly slices;
7. Stir fry together until the pork belly is covered with bean paste and slightly oily;
8. Add red pepper and garlic and stir fry a few times; Add garlic leaves and stir well.
9, pot.
Braised pork in honey sauce
Barbecued pork with honey sauce is one of the top ten classic dishes in Hong Kong and one of the traditional dishes in Guangdong Province, belonging to Cantonese cuisine. "Barbecued pork" is developed from "inserting barbecue". Mainly made of pork (thin) and barbecued pork sauce.
Ingredients: 500g pork belly, barbecued pork sauce, soy sauce and honey.
Practice: 1. Stripped pork belly.
2. Use two spoonfuls of barbecued pork sauce, 1 spoon of soy sauce and 1 spoon of honey as seasoning, spread the meat evenly, and then marinate it in the refrigerator for one night.
3. Cut the meat into two pieces, put it on a baking tray lined with tin foil, and bake it in the oven at 200 degrees for 30 minutes. During the period, turn it over several times to make it bake evenly, and wipe the juice of bacon several times.
It was taken out of the oven. Slice the honey and put it on a plate.