Cooking category: cooking: Sichuan cuisine

Ingredients category: pork taste: salty and fresh

Suitable for the season: irrelevant

Color and fragrance: fragrant and delicious, not greasy.

Main ingredients:

Pork belly, red pickles, tofu

Making:

1) Slice pork belly and cook tofu thoroughly;

2) Put the oil in the wok, saute the garlic slices, add the pork belly, add the red kimchi when it is 80% ripe, add salt and monosodium glutamate, cook the tofu, slice it and put it on the plate.

Pork belly with cold sauce

Materials:

Pork belly, beer, onion, sweet pepper, lettuce, carrot.

Sauce:

Apple juice, soy sauce, salt, mashed garlic, mustard, sugar and vinegar.

Exercise:

1, pork belly slice;

2, water and beer are boiled, pork belly is simmered and fished out;

3, chopped green onion, soaked in cold water to remove the spicy taste, soaked and fished out;

4. Cut the bell pepper, lettuce and carrot into appropriate shreds;

5. Put the sauces together to make a sauce, pour it on pork and vegetables, and mix well.

Sauté ed pork belly with tea tree mushroom

Materials:

Slice pork belly, wash Agrocybe aegerita, and remove tail. Chop ginger slices, garlic and shallots, and chop red pickled peppers (or chop peppers directly in bottles).

Exercise:

1, put less oil in the pot, heat it, pour in the pork belly, and slowly fry it for color.

2. Add onion, ginger, garlic and chopped pepper and stir-fry.

3. Pour in Agrocybe aegerita, add a little soy sauce, cooking wine, salt and chicken essence, and stir well.

Add a little water, stir-fry for a while on medium heat, and then serve. If you like coriander, you can add a little coriander at last.

Tips:

1, you can add a little celery if you eat celery. I didn't eat it, so I didn't put it in.

2. You can increase or decrease the amount of pickled peppers according to your personal preference.

3, because pork belly will produce oil, so don't put too much oil at first, some oil will be produced in the middle. If you don't like too much oil, you can take out the excess oil and fry it.

Braised pork belly

Raw materials:

500g pork belly with skin, soy sauce, peanut oil, cooking wine, sugar, onion, ginger, star anise and cinnamon.

Exercise:

1. Wash the pork belly, cut it into 3 cm square pieces, and blanch it with boiling water for later use.

2. Heat the oil in the wok, pour in the meat and stir fry. When it turns white, add soy sauce, cooking wine, sugar, onion, ginger slices, star anise and cinnamon, stir fry a little, then add a proper amount of fresh soup, boil it with high fire, remove the floating foam, cook it with low fire until it is cooked, and then take it out.

Features:

The sauce is bright red and crisp.