Menu one
manufacturing method
1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.
2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick.
note:
1, Jinhua "Liangtouwu" black pig is the best choice for pork.
2. Onion100g, of which 50g is tied with onion.
Flavor characteristics:
The skin is thin and tender, the color is red and bright, the taste is rich and mellow, crisp and rotten but not broken, fragrant and waxy but not greasy.
Menu 2
Ingredients: pork belly 600g, 2 star anise, coriander 1.
Accessories: Shaoxing wine 1 bottle, 3 tablespoons of soy sauce, rock sugar 1 spoon.
Exercise:
1. Pork belly is cut into four squares, blanched first, then smeared with soy sauce, fried in hot oil and colored, then taken out and drenched with cold water immediately.
2. Put the meat into the pot, add star anise and all seasonings to boil, and turn to low heat until the meat is cooked and rotten, about 1 hour.
3. When the soup is slightly dry, sprinkle with coriander powder, then turn off the fire and take it out.
note:
1, burning meat with wine instead of water can not only remove fishy smell, but also make the meat tender; The purpose of frying and burning is to get rid of greasy thoroughly.
2. Pork belly is thin but not firewood, fat but not greasy, and the part of the meat layer that does not fall off is better.
Menu 3
manufacturing process
1. Scrape the excess hair off the pigskin, wash it, put it in a boiling water pot for about 3 to 5 minutes, boil the bleeding water, take it out and cut it into 20 small squares;
2. Take a 1 casserole, put it on the bottom with a small bamboo stand, spread the scallion and ginger pieces (peel and pat loosely), put the pigskin down on the scallion and ginger, add sugar, soy sauce and yellow wine, then add the scallion knot, cover it, and boil it over high fire;
3. Then seal the side seam of the casserole, simmer for about 2 hours, and open the lid;
4. Turn the meat over (with the skin facing upwards) and continue to cover and seal it until it is crisp and cooked;
5. Remove the casserole from the fire, open the lid, put the meat into a special small clay pot, and skim off the oil slick on the gravy;
6. Divide the soup into cans, cover and seal it, and steam it for about half an hour on high fire until it is crispy.
Process prompt
1. The raw material must be fresh ribs with thin skin and thin skin (Jinhua "Liangtouwu" pig is the best), cooked and shaped, and then cut into squares with uniform size with a straight knife (the size of the blocks can also be changed according to everyone's preferences);
2. Use wine instead of water (you can also add a little water), and the seasoning must be added at one time to highlight the mellow local flavor;
3. The combination of stewing and steaming can meet the requirements of crisp meat, no deformation and no greasy oil.
Dietary nutrition
Pork ribs (pork belly): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and hyperlipidemia people should not eat more.
Formula stage chart
Pork ribs (pork belly): Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef.
Menu four
Raw materials:
Pork belly ribs 1500g
Jiu Shao 250 ml
50 grams of ginger
Soy sauce 150ml
Sugar100g
50 grams of onion
Method:
1. Choose pork belly with thin skin and thick meat (Jinhua "Liangtouwu" is the best), scrape off the excess hair on the skin, wash it with warm water, put it in a boiling water pot for five minutes, boil the bleeding water, then wash it and cut it into 20 pieces.
2. Take a large casserole, put it on the bottom with a small steaming rack, first spread the onion and ginger pieces, then arrange the pork neatly on it, add sugar, soy sauce and Shaoxing wine, add the onion knot, cover the lid, boil it with strong fire, seal the edges, and simmer for about two hours. When the meat is 80% crisp, open the pot cover, turn the meat over, seal it, and continue to simmer with low heat. Then remove the end from the fire with a casserole, skim off the oil slick, put the skin up into two special small pottery pots, cover them, seal the pot with peach paper, and steam for about half an hour on high fire until the meat is crisp and tender. Before eating, put the cans in a steamer and steam them with high fire 10 minutes before eating.
Features:
This dish is stewed with thin-skinned tender meat and famous wine. It is red and bright in color, rich in juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy.