Steamed pork belly with green vegetables
Ingredients: pork belly, dried plums, onion ginger, salt, cooking wine, star anise, seafood sauce, oil consumption, soy sauce and sugar.
1. Soak dried plums overnight and wash them several times to remove the precipitate.
2. Wash the onion and ginger and slice them.
3. Wash the pork belly, add water to the pot, add a few slices of onion and ginger, 2 pieces of star anise, a little cinnamon, cooking wine 10g, add the pork belly, cook until it is pale, and then take it out.
4. Take out the pork belly while it is hot, and put a little soy sauce on the surface of the pork belly to make the color even.
5. Put a layer of oil in the pot. When the oil burns to 70% heat, the so-called 70% heat means that you can feel the heat when you put your hand on the oil. Put the skin down and fry it slowly over low heat. Until the skin is golden yellow and the grease overflows, fry the meat on all sides until the color is even.
6. Use the remaining oil in the pot, add the soaked dried plums, pour a little cook the meat gravy, add a little soy sauce and salt, add a little rock sugar to taste, and simmer for 15 minutes.
7. Cut the cold pork belly into 0.5cm thick slices and arrange them evenly in a bowl. Spread fried dried plums on it.
8. Steam in a pressure cooker for 20 minutes. After 20 minutes, boil and deflate, filter out the steamed fat oil, and continue steaming for 20 minutes.
9. Filter out the steamed fat oil, find a plate, and vice versa.
10. A delicious braised pork with plum vegetables is presented to everyone.
Braised pork with taro
Ingredients: pork belly, taro, broccoli, salt, soy sauce, oil consumption, star anise, cinnamon, onion, red oil, soy sauce, cooking wine and pepper.
1. Prepare all seasonings.
2. Wash pork belly for later use
3. Put the pork belly water into the pot, add star anise, cinnamon, ginger and onion and cook for about 20 minutes.
4. Cook the pork belly, coat a thin layer of soy sauce on the epidermis, and poke the epidermis with a toothpick to taste. Drain or dry the meat surface with kitchen paper towels.
5. Peel the taro and cut it into large pieces with uniform thickness. Put some salt on the taro and marinate it.
6. Put enough oil in the pot. After the oil is heated, pour in the taro pieces and fry them in a pot. Then take it out and drain it for later use.
7. The remaining oil in the pot, fry the pork belly skin until golden brown, and take it out.
8. Cut the fried pork belly into pieces the size of taro slices.
9. Put the sliced meat into a large bowl, add appropriate amount of salt, soy sauce, oyster sauce, fermented bean curd, cooking wine and pepper, mix well and marinate for 15 minutes or more. (You can also add all the seasonings and fry them in a pot until they taste good. )
10. Put the marinated pork belly, a layer of meat and a layer of taro neatly into a steaming bowl, with the pork belly skin facing down and arranged neatly.
1 1. Put the remaining taro in the bowl.
12. Steam in pressure cooker for about 35 minutes. If it is an ordinary pot for about 50 minutes, the specific time depends on the crispness of your favorite meat.
13. When steaming meat, wash broccoli, break it into small pieces, pour appropriate amount of water to boil, add a little salt and oil, cook broccoli, take it out and drain it for later use.
14. Steamed taro with pork and poured the soup into a small bowl.
15. Then put the taro meat upside down on the plate.
16. Put the cooked broccoli neatly around the braised pork for styling and decoration. Then pour the soup on the surface of the meat.
Stewed pork with brown sauce
Ingredients: pork belly, soy sauce, soy sauce, wine, ginger, salt, sugar, fragrant leaves, star anise, pepper powder and broccoli.
1. Cut pork belly, soak it in clear water, take it out after 30 minutes, and drain it.
2. Heat the oil to 70% heat and fry it in a pan until all sides are brown.
slice up
4. Put all seasonings into a bowl, light soy sauce, dark soy sauce, salt, wine, fragrant leaves, pepper powder, star anise and sugar, and mix well. 5. Put the meat slices into a bowl and marinate for 10 minutes.
6. Steam in the pot for 2 hours. If it is a pressure cooker, it will take half an hour.
Braised pork with fermented bean curd
Ingredients: pork belly, fermented bean curd, onion, ginger, garlic, soy sauce, soy sauce, sugar, fermented bean curd and star anise.
1. Wash the pork belly, cook it in cold water until it is 7 minutes cooked, take it out and let it cool.
2. Slice onion, ginger and garlic and prepare star anise.
Put the fermented bean curd into a bowl.
4. Add 2 tablespoons soy sauce and a little sugar to mash the fermented bean curd for later use.
5. Cut the pork belly into pieces with a thickness of 1 cm.
6. Grab the pork belly with 1 tablespoon soy sauce.
7. Then spread the broken sufu evenly.
8. Take a bowl, put the skin down in the bowl, put the onion, ginger, garlic and star anise on the meat, put it in a pot and boil it, and steam it for one and a half hours on medium heat.
9. After steaming, quickly pour into the plate.
Braised pork is delicious, but try not to overeat during the New Year and pay attention to your health.