Cold water pork tripe This is a common cold dish in Cantonese style. Its finished product is tender and cold, rarely loved by the public, but it must be really delicious. Also remember the following points: materials: Baihouxian pork tripe 1, onion 15g, ginger 20g, dried tangerine peel 15g, ginger 5g, chopped green onion 5g, Jiang Mo 10g, fried garlic seed oil 15g, onion oil 50g and onion oil 50g.

First, pork belly is made of 1. The fat of pork belly should be cut off, then washed with salt and starch, mixed with edible powder, marinated for two hours, put in a boiling water pot, slightly scalded, and scraped off the white film with a knife. Then put it into a cold water pot, add Shao wine, take it out after cooking, wash the inside and outside with clear water, and soak it in clear water for 2-3 hours.

2. Add clean water to the pot, add onion, ginger slices, dried tangerine peel, Shajiang, Shaoxing wine, add pork tripe, cook for about 1 hour on medium fire, take it out until it can be pinched by hand, put it in a container filled with plenty of cold boiled water, soak it for 2-3 hours until it absorbs water and swells, and then change the knife and put it on a plate to pour seasoning or dip it in seasoning for eating. 2. Seasoning Put chopped green onion and Jiang Mo in a bowl, stir-fry garlic oil in the pot, pour it into the pot filled with chopped green onion and Jiang Mo when it is half cooked, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken essence powder, sesame oil and oyster sauce and mix well.

Features: Pork belly is white in color, plump, tender, smooth and refreshing, and delicious. Third, the precautions for cooking this dish should be white and fat; Must be marinated with edible powder or baking soda, the finished product can swell, tender and cool; Remove grease and sundries from the pig's stomach; The boiling time should be controlled well, and the cold water soaking time must be sufficient.

Ingredients: a pork belly, lean meat 160g, yuba 80g, ginkgo 80g, half a bowl of raw and cooked coix seed, four bowls of horse tellurium meat, and a little salt. Appropriate amount of water: (1) First, remove the oil from the pork belly, open it, knead it evenly with salt and raw flour, and wash it; Treat it again, wash it, roll it in boiling water for a while, take it out and wash it again. (2) Break the yuba, remove the ginkgo, and slice the horseshoe. (3) Cook it in a straight casserole until the water is about 80%, put it in the pork belly for about an hour, add other ingredients and cook it for another hour. Take out the pork belly slices and put them on a plate with other ingredients. Note: 1) Soup can be dipped in soy sauce. Seasoning sesame oil 15g, ginger juice 3g, monosodium glutamate 3g, cooking wine 2g, salt 2g, pepper1g.

Features: white, tender and crisp. Operation: (1) Peel the belly head, wash it to remove impurities, apply vertical force to the belly meat, then obliquely batch it into a comb, and rinse it repeatedly with clear water for several times.

(2) Put the belly in a boiling pot, take it out after heating, drain the water, put it in a container, add ginger juice, cooking wine, monosodium glutamate, salt, pepper and sesame oil, mix well and put it in the pot. Sauté ed pork tripe with sour radish Ingredients: cooked pork tripe 350g, pickled radish 150g, home-made watercress 50g, ginger rice 5g, garlic 10g, chopped green onion 15g, pepper, cooking wine, monosodium glutamate, chicken essence, fresh soup, water bean powder and refined oil.

Production method: 1, cooked pork belly cut into strips; Pickled radish is cut into strips. 2. Put the wok on the fire, heat it with refined oil, add homemade watercress, ginger rice and garlic rice, stir well, then add fresh soup, boil it, add pepper, cooking wine and chicken essence, burn it until the belly strips are soft, then add radish strips for seasoning, add monosodium glutamate, thicken it with water bean powder and put it into the wok.

Features: this dish combines the strong sour taste and umami taste of sour radish into the belly strip, which makes the belly strip not only more delicious, but also has a long aftertaste. The basic ingredients of Chili fried belly slices are 500 grams of boiled pork belly, 250 grams of green pepper and red pepper, and appropriate amounts of chopped green onion, salt, cooking wine, monosodium glutamate, peanut oil and water starch.

Production: ① Slice pork belly; Cut the green pepper into sections, remove the tendons and seeds, wash, blanch with boiling water, remove and cut into small pieces. (2) Heat the wok with oil, stir-fry chopped green onion, stir-fry the belly slices a few times, add green pepper, red pepper, salt, cooking wine and monosodium glutamate, stir-fry until it is 80% cooked, thicken with starch, pour in cooked oil and take out.

The basic characteristics of soaking in water at the tip of the belly are that the soup is light yellow, delicious and mellow, the tip of the belly is crisp and tender, the mushroom is fresh and fragrant, and it is delicious and pleasant. The basic materials are 250g pork belly tip, 30g rapeseed core and 0/5g dried mushrooms/kloc-. Seasoning chicken oil 15g, chicken soup 600g, cooking wine 10g, pepper 1g, salt 5g, monosodium glutamate 2g and ginger 5g.

(1) Wash the tip of pig's belly (the part of pig's anus and cardia), and remove the skin and oil silk with a blade. Every 1~ 1.5 mm, cut the inside of the abdomen tip with a knife, the depth is about 2/3 thick, and then cross the knife die every 2~3 mm, and cut it into inclined blades with a width of 5~6 mm and a length of 2~3 cm.

(2) Dry Tricholoma matsutake with boiling water, wash it selectively, cut it into pieces with the thickness of 1 ~ 1.5mm, wash it twice, and then wash the rape core. (3) Put the frying spoon on high fire, pour the chicken soup, and add dried mushroom slices, ginger slices, monosodium glutamate and salt (4g).

After the soup is boiled, skim off the floating foam, put in the rape core, pour the soup into the container and pour the chicken oil on it. (4) Put the frying spoon on the fire, pour 500 grams of boiling water, and then add cooking wine and monosodium glutamate.

(5) After the water is boiled, put the belly slices, immediately take them out and put them on a plate, sprinkle with pepper, serve them with the chicken soup, and then pour the belly slices into the chicken soup. The basic feature of multicolored stewed pork belly is the traditional dishes in Guangdong.

At the end of the Yuan Dynasty and the beginning of the Ming Dynasty, there was a note in Yi Ya's Legacy written by Suzhou native Han Yi: "Make a belly. Use a pig's belly, clean it, and then boil it into shilian meat.

Wash bitter gourd skin, very white, wash it with wax fire, half of it is lotus seed meat, put it in the belly, tie it tightly with thread, cook it, press it, and wait for slicing. \ \ "\" Seven-color stewed pork belly "continues this method, but the materials are improved, and salted duck eggs are cooked, then cut into pieces after refrigeration, and the colors are mixed and rich.

Especially after cold storage, it is refreshing when eaten hot, and it is a good summer product. Basic materials: pork belly 1 500g salted duck egg yolk 4 shelled preserved eggs 3 refined salt 7.5g lean pork 750g monosodium glutamate 5g pigskin 250g sesame oil 10g cooked lean ham 15g fenjiu 25g coriander 75g white salt water 500g Steps: 1. Turn out the inner wall of the pork belly, wash it and change it back to its original state.

Egg yolk and preserved eggs are diced, each about 1.5 cm square. Dice pork, about 0.6.

The practice of pork belly-the practice of cold water pork belly?

Say you put the question in the wrong place. 1. Make pork tripe 1. Degrease the pork belly, then wash it with salt and starch, add food powder, mix well and marinate for two hours. Put it in a boiling pot, slightly hot, and scrape off the white film with a knife.

Then put it into a cold water pot, add Shao wine, take it out after cooking, wash the inside and outside with clear water, and soak it in clear water for 2-3 hours. 2. Add clean water to the pot, add onion, ginger slices, dried tangerine peel, Shajiang, Shaoxing wine, add pork tripe, cook for about 1 hour on medium fire, take it out until it can be pinched by hand, put it in a container filled with plenty of cold boiled water, soak it for 2-3 hours until it absorbs water and swells, and then change the knife and put it on a plate to pour seasoning or dip it in seasoning for eating.

2. Seasoning Put chopped green onion and Jiang Mo in a bowl, stir-fry garlic oil in the pot, pour it into the pot filled with chopped green onion and Jiang Mo when it is half cooked, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken essence powder, sesame oil and oyster sauce and mix well. Features: Pork belly is white in color, plump, tender, smooth and refreshing, and delicious.

The practice of pork belly

There is a lot of mucus in pork belly.

Washing with water alone is not clean enough. Before washing the stomach, cut a small mouth straight at the top, turn the stomach upside down, wipe it evenly with salt, then wash the mucus with cold water, soak it in boiling water until the fur on the stomach turns white, scrape off the mucus and white fur with a knife, and then wash it with clear water.

After the pork belly is cooked, cut it into long slices, put it in a bowl, add some soup and steam it in a pot. The long slices of pork belly will be twice as thick. However, don't put salt, or it will be as hard as beef tendon.

Cold water pork tripe This is a common cold dish in Cantonese style. Its finished product is tender and cold, rarely loved by the public, but it must be really delicious. Also remember the following points: materials: Baihouxian pork tripe 1, onion 15g, ginger 20g, dried tangerine peel 15g, ginger 5g, chopped green onion 5g, Jiang Mo 10g, fried garlic seed oil 15g, onion oil 50g and onion oil 50g. First, pork belly is made of 1. The fat of pork belly should be cut off, then washed with salt and starch, mixed with edible powder, marinated for two hours, put in a boiling water pot, slightly scalded, and scraped off the white film with a knife.

Then put it into a cold water pot, add Shao wine, take it out after cooking, wash the inside and outside with clear water, and soak it in clear water for 2-3 hours. 2. Add clean water to the pot, add onion, ginger slices, dried tangerine peel, Shajiang, Shaoxing wine, add pork tripe, cook for about 1 hour on medium fire, take it out until it can be pinched by hand, put it in a container filled with plenty of cold boiled water, soak it for 2-3 hours until it absorbs water and swells, and then change the knife and put it on a plate to pour seasoning or dip it in seasoning for eating.

2. Seasoning Put chopped green onion and Jiang Mo in a bowl, stir-fry garlic oil in the pot, pour it into the pot filled with chopped green onion and Jiang Mo when it is half cooked, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken essence powder, sesame oil and oyster sauce and mix well. Features: Pork belly is white in color, plump, tender, smooth and refreshing, and delicious.

Third, the precautions for cooking this dish should be white and fat; It must be marinated with edible powder or baking soda to make the finished product swell, tender and cool; Remove grease and sundries from the pig's stomach; The boiling time should be controlled well, and the cold water soaking time must be sufficient. Ingredients: a pork belly, lean meat 160g, yuba 80g, ginkgo 80g, half a bowl of raw and cooked coix seed, four bowls of horse tellurium meat, and a little salt. Appropriate amount of water: (1) First, remove the oil from the pork belly, open it, knead it evenly with salt and raw flour, and wash it; Treat it again, wash it, roll it in boiling water for a while, take it out and wash it again. (2) Break the yuba, remove the ginkgo, and slice the horseshoe. (3) Cook it in a straight casserole until the water is about 80%, put it in the pork belly for about an hour, add other ingredients and cook it for another hour. Take out the pork belly slices and put them on a plate with other ingredients. Note: 1) Soup can be dipped in soy sauce.

Seasoning sesame oil 15g, ginger juice 3g, monosodium glutamate 3g, cooking wine 2g, salt 2g, pepper1g. Features: white, tender and crisp.

Operation: (1) Peel the belly head, wash it to remove impurities, apply vertical force to the belly meat, then obliquely batch it into a comb, and rinse it repeatedly with clear water for several times. (2) Put the belly in a boiling pot, take it out after heating, drain the water, put it in a container, add ginger juice, cooking wine, monosodium glutamate, salt, pepper and sesame oil, mix well and put it in the pot.

Sauté ed pork tripe with sour radish Ingredients: cooked pork tripe 350g, pickled radish 150g, home-made watercress 50g, ginger rice 5g, garlic 10g, chopped green onion 15g, pepper, cooking wine, monosodium glutamate, chicken essence, fresh soup, water bean powder and refined oil. Production method: 1, cooked pork belly cut into strips; Pickled radish is cut into strips.

2. Put the wok on the fire, heat it with refined oil, add homemade watercress, ginger rice and garlic rice, stir well, then add fresh soup, boil it, add pepper, cooking wine and chicken essence, burn it until the belly strips are soft, then add radish strips for seasoning, add monosodium glutamate, thicken it with water bean powder and put it into the wok. Features: this dish combines the strong sour taste and umami taste of sour radish into the belly strip, which makes the belly strip not only more delicious, but also has a long aftertaste.

The basic ingredients of Chili fried belly slices are 500 grams of boiled pork belly, 250 grams of green pepper and red pepper, and appropriate amounts of chopped green onion, salt, cooking wine, monosodium glutamate, peanut oil and water starch. Production: ① Slice pork belly; Cut the green pepper into sections, remove the tendons and seeds, wash, blanch with boiling water, remove and cut into small pieces.

(2) Heat the wok with oil, stir-fry chopped green onion, stir-fry the belly slices a few times, add green pepper, red pepper, salt, cooking wine and monosodium glutamate, stir-fry until it is 80% cooked, thicken with starch, pour in cooked oil and take out. The basic characteristics of soaking in water at the tip of the belly are that the soup is light yellow, delicious and mellow, the tip of the belly is crisp and tender, the mushroom is fresh and fragrant, and it is delicious and pleasant. The basic materials are 250g pork belly tip, 30g rapeseed core and 0/5g dried mushrooms/kloc-.

Seasoning chicken oil 15g, chicken soup 600g, cooking wine 10g, pepper 1g, salt 5g, monosodium glutamate 2g and ginger 5g. (1) Wash the tip of pig's belly (the part of pig's anus and cardia), and remove the skin and oil silk with a blade.

Put a knife in the tip of your stomach every 1~ 1. Cut a straight knife with a width of 5 mm and a depth of about 2/3. Then cross the die at intervals of 2~3 mm and cut into oblique blades with a width of 5~6 mm and a length of 2~3 cm.

(2) Blanch the dried Tricholoma with boiling water, wash and slice into 1~ 1. 5 mm thick slices, washed twice again, and then washed rapeseed core.

(3) Put the frying spoon on high fire, pour the chicken soup, and add dried mushroom slices, ginger slices, monosodium glutamate and salt (4g). After the soup is boiled, skim off the floating foam, put in the rape core, pour the soup into the container and pour the chicken oil on it.

(4) Put the frying spoon on the fire, pour 500 grams of boiling water, and then add cooking wine and monosodium glutamate. (5) After the water is boiled, put the belly slices, immediately take them out and put them on a plate, sprinkle with pepper, serve them with the chicken soup, and then pour the belly slices into the chicken soup.

The basic feature of multicolored stewed pork belly is the traditional dishes in Guangdong. At the end of Yuan Dynasty and the beginning of Ming Dynasty, there was a note in Yi Ya's Legacy written by Suzhou native Han Yi: "Make a belly.

Use a pig's belly, clean it, and then boil it into shilian meat. Wash bitter gourd skin, very white, wash it with wax fire, half of it is lotus seed meat, put it in the belly, tie it tightly with thread, cook it, press it, and wait for slicing.

"Seven-color stewed pork belly" continues this method, but the materials are improved. Salted duck eggs are cooked, cut into pieces and eaten after refrigeration. Seven colors are mixed and rich in color. Especially after refrigeration.