(1) 600g braised pork, 50g pickles, 3g dried red peppers, 3g chopped peppers, 2g star anise powder, Laoganma 1 0g, soy sauce 1 ml, 3ml oyster sauce, monosodium glutamate10ml and rice wine/kloc-0.
(2) Cut the braised pork blank into two fingers thick, and then cut it into pieces half a finger thick.
(3) Put the sliced meat into a container, add salt, soy sauce, oyster sauce, rice wine, monosodium glutamate, star anise powder and pepper powder and mix well.
(4) Peel the meat slices and put them on the meat table, and put them in a big bowl one by one; Put the remaining meat into a bowl and gently flatten it.
(5) Wash the pickled vegetables with warm water, squeeze out the water, pick them up and cut them into pieces.
(6) Heat oil in a wok, pour chopped salt and vegetables, chopped dried peppers and Laoganma, add a little salt and stir fry over medium heat.
(7) Put the fried dried vegetables into a buckle bowl with meat and spread it. Steam for 50 minutes after SAIC.
(8) Buckle the dish with braised pork on the bowl, turn it over, take out the buckle bowl, pour the sauce on it, and serve.
2. Braised pork with dried bamboo shoots
(1) 1000g pork belly, 200g dried bamboo shoots, 1 ginger, 3g onion, 4 garlic, appropriate amount of sesame oil, appropriate amount of soy sauce, appropriate amount of chicken powder, appropriate amount of spicy king, appropriate amount of Chili powder, appropriate amount of salt and appropriate amount of oil.
(2) Cook the meat in the pot with cold water until it can plunge into the water without blood, and use chopsticks to flow out of the pot.
(3) Color the meat with soy sauce, grab the meat with an oil hook, put it in a pot, and fry until the surface of the meat skin is granular.
(4) Pour rice washing water into the pot, put the soaked dried bamboo shoots into the pot and cook for 15 to 20 minutes on high fire.
(5) Wash the cooked dried bamboo shoots, juice and cut into sections. Add Jiang Mo, minced garlic, sesame oil, salt and chicken powder and mix well.
(6) Slice the fried meat and code the dried bamboo shoots on the cut meat.
(7) Steam the meat for 60 to 90 minutes.
(8) Put Jiang Mo and chopped green onion into a small bowl. Add Chili noodles, chicken powder and oil to a hot pot and mix well in a small bowl.
(9) Then add soy sauce. Mix a little spicy king, and finally add a little boiling water to the sauce and mix well.
(10) Put the pork upside down in a deep dish slightly larger than the steamed pork, and garnish it with coriander.
3. Braised meat with taro
(1) 500g pork belly, 400g Penang taro, 3 shallots, 3 fragrant leaves, 2 cinnamon 1, star anise, cooking wine 1 tablespoon, soy sauce 1/2 tablespoons, 2 tablespoons soy sauce and 65438+ refined salt.
(2) Pour clear water into the pot, add the meat pieces, shallots and all braised pork materials, and turn to low heat for 30 minutes after the fire is boiled;
(3) Slice Penang taro, add salt 1/4 teaspoon, evenly spread, and marinate 15 minutes;
(4) Heat the oil in the pot, add the meat pieces and fry until both sides are golden;
(5) frying taro in hot oil until the surface forms a hard shell; Cut the fried meat into 5 mm thick slices;
(6) indirectly discharging the meat pieces and the taro pieces into a deep bowl one by one, and laying the remaining taro on the top surface;
(7) Mix the oyster sauce, sugar and soy sauce in a bowl, and then spread them evenly on the meat and taro. Boil water in the pot, cover the pot and steam for 60 minutes.