Method 1
Materials
Pork belly 1g, salted vegetables, oil, dried prickly ash, soy sauce, sugar and ginger.
Practice
1. Boil the pot of water, add ginger slices, and put the whole piece of pork belly with skin into the water to cook until it is 78% mature.
2. Put a layer of soy sauce on the skin to dry while it is hot.
3. Heat the pan, pour in a proper amount of cooking oil, put the skin down into the pan and fry it until it turns brown and red, and then take it out. The skin should be fried until it turns brown and slightly bubbly, and the skin is slightly wrinkled.
4. Pick up the fried meat, boil it in cold water, and turn off the fire and soak it.
5. It can be seen that the skin of the cooked meat has been blistered, so that the steamed skin is slightly wrinkled and convenient to cut.
6. Leave a little oil in the pot and add 2 tablespoons of sugar.
7. Turn off the fire after frying the caramel color, and add a proper amount of light soy sauce to turn off the fire.
8. Cut ginger into fine powder.
9. Cut the meat into the desired thickness and size (not too thin, the skin and fat part will be steamed during steaming).
1. Pour the fried sugar into the meat and spread the sauce evenly.
11. Put the meat evenly in a bowl.
12. Cut the salted vegetables into fine powder.
13. Cover the minced salted vegetables on the packed pork belly, sprinkle with ginger and dried pepper.
14. Steam in a pan. When the fire boils, turn to medium heat and steam for 6 minutes.
15. After steaming, pour it upside down in a plate, and a plate of bright, clear, oily, sticky and not greasy boiled pork (braised pork) will be made.
Method 2
Materials
6 oranges, 4g beef loin and 2g steamed pork rice noodles.
seasoning
1g of onion and Jiang Mo, 1g of onion, ginger and garlic juice, 5g of cooking wine, 5g of chicken powder, 3g of sugar, 1g of pepper, 1g of Pixian bean paste, 3g of Nanru and 2g of spiced powder.
Practice
1. Make the outer spine into goose feather slices, add onion, Jiang Mo, onion, ginger and garlic juice, cooking wine, chicken powder, sugar, pepper, Pixian bean paste, Nanru and spiced powder for 15 minutes until it tastes delicious, and add steamed meat rice noodles and mix well.
2. Make oranges into orange boxes for later use.
3. Steam the processed beef on a drawer for 4 minutes, then put it into an orange box, then steam it on a drawer for 3 minutes, and then put it on a plate.
method 3
materials
3g pork belly and 1g mushrooms. 1 tsp of seasoning salt, 1/2 tsp of monosodium glutamate, a little water starch, and an appropriate amount of soup stock.
Practice
1. Wash the pork belly, slice it and put it in a big bowl for later use.
2. Boil a proper amount of water from the pot, blanch the mushrooms, remove and drain, add refined salt and monosodium glutamate, mix well, put them in a bowl with pork belly, steam them in a steamer for 6 minutes, and then take them out and buckle them into a plate.
3. Add the soup stock to the pot and bring to a boil. Add the seasoning, thicken it with water starch and pour it on the steamed pork belly.
material replacement
pork belly is replaced with Hunan-style bacon, which is called flavored steamed bacon.
change of taste
shrimp sauce, Guilin hot sauce and sesame oil are added to the seasoning sauce, which is called steamed meat with shrimp sauce.
method 4
materials
5g pork belly and 135g red steamed vegetable powder.
ingredients
south milk 3ml, cooking wine 15ml, 1 tsp of salt, 1/2 tsp of chicken essence, pepper and shallots.
Practice
1. Slice pork belly into thick slices of about .6CM.
2. put it in a large bowl, add steamed vegetable powder, cooking wine, southern milk, salt, chicken essence, pepper and a little water, mix well, and rub it with your hands for 5 minutes to make it tasty.
3. Pack the mixed meat neatly in a steamer and put it in a steamer.
4. Cover the pan and steam for 45-5 minutes after steam (only 2-25 minutes if using a pressure cooker).
Method 5
Material
Pork belly with skin is about one square catty.
ingredients
pat a piece of ginger flat, a piece of onion, a tablespoon of honey, 15g of winter vegetables, two tablespoons of red soy sauce, a tablespoon of cooking wine, a teaspoon of sugar, three slices of ginger, two dried red peppers and a proper amount of salt.
Practice
1. Put water and pork belly with ginger and onion in a large pot, boil it for 3 minutes on medium heat, insert it with chopsticks until it is about 8% ripe, then take it out and control the moisture.
2. start an oil pan and heat it. Spread honey on the skin, fry it in the oil pan until it is deep golden yellow, take it out and let it cool, wrap it in insurance film and put it in the refrigerator for the night.
This is because hot meat is hard to cut into even thin slices, and it can only be cut well if it is left for more than 2 hours. I also make minced garlic and white meat in this way.
3. slice the meat when steaming the next day.
4. put red soy sauce, sugar, salt, cooking wine and dried red pepper in a large bowl, and then discharge the pork belly with the skin facing down.
Put ginger slices on the meat and steam it with chopped winter vegetables for 5 minutes. When eating, find a plate with the skin on top and the winter vegetables on the bottom (how nonsense).
5. Of course, you can eat it now, but I like to eat it steamed twice, crisp, rotten and tasty.
conclusion: the above is the content of the home-cooked practice of steaming meat for everyone. Steamed pork is made of pork belly, but it won't be greasy at all. Don't miss out on friends who like to eat meat skin but are afraid of greasy food. The method introduced in the article is very detailed.