Burning white
Ingredients: Pork belly with skin, Yibin sprouts, red soy sauce (soy sauce), cooking wine, sugar, salt, oil, pepper and onion.
Exercise:
1. Wash the winter vegetables with clear water for 3 times after you buy them, and drain them for later use.
2. Add water to the pot, put the pork belly into the pot and cook for about 20 minutes on medium heat.
3. After taking it out, cool it a little and dry it, then put some soy sauce on the skin (don't pour out the water in the boiled meat, it will be useful later).
4. Pour the rapeseed oil into the pan, heat the oil, and then carefully put the pork belly skin into the oil pan.
5. After the skin burns the color of Jiao Hong, carefully pick up the meat and soak it in the water of cook the meat for 5 minutes.
6. At this time, stir-fry the winter vegetables with the oil in the pot, and add some ginger to stir them together.
7. Then cut the soaked pork belly into pieces about 5 mm thick.
8. Put the meat skin face down in a bowl, add ginger, pepper powder, salt, white sugar and chicken essence, and finally sprinkle with aged vinegar, soy sauce and soy sauce at a ratio of 1:3: 1.
9. spread the fried winter vegetables on the coded pork belly and prepare to steam in the pot.
10. After all the pork belly is wrapped in this way, spread all the winter dishes on it, steam for 20 minutes on high fire and steam for 1.5 hours on medium and small fire.
1 1. After steaming, take out the bowl, buckle the plate on the bowl, turn it over gently and quickly, and a plate of soft and glutinous pork will be ready.
Braised pork slices in brown sauce
Ingredients: pork belly 400g, green garlic 250g, onion, ginger, garlic, dried red pepper, pepper 1 tablespoon, Pixian bean paste 1 tablespoon, cooking wine, sugar and soy sauce.
Exercise:
1. Rinse the meat, and then cook the whole meat in cold water for about 20 minutes.
2. Try to insert it with chopsticks. If there is no blood oozing out, it will be cooked thoroughly. Take out, cool and cut into thin slices.
3. Wash the green peppers, remove the pedicels and seeds, and cut into small pieces of 3 cm square;
4. Dried green garlic, cut into sections
5. Come on in the wok, first pour in the sliced meat and stir fry.
6. When you see that the fat part has shrunk, add the green pepper and stir fry a few times, and you can serve it first.
7. Stir-fry the sweet noodle sauce and spicy bean paste with the remaining oil in the pot, and evenly add the broth, sugar and monosodium glutamate.
8. Pour back the sliced meat and stir fry with the green pepper.
9. Add green garlic and stir fry before cooking. When the fragrance is released, you can serve it on a plate.