The pork belly cooking method is as follows:
1. Special jar meat
Ingredients: pork belly
Accessories: onion, ginger and garlic
Seasoning: salt, monosodium glutamate, soy sauce, sugar, cooking wine, aniseed, dried tangerine peel and licorice.
Cooking method:
1, choose thin pork belly, cut it into a square with a square of 3 cm square, and put a cross knife to facilitate the taste;
2. Marinate pork belly with cooking wine, onion ginger, licorice, aniseed, dried tangerine peel, sugar, salt and soy sauce for 2 hours;
3. Pour the marinated meat and soup into the pressure cooker, add appropriate amount of hot water, and stew for half an hour after aeration.
Features: fresh, salty, soft and rotten, with unique flavor.
2. Braised pork belly
Ingredients: 600g pork belly with skin, 2 onions, 3 ginger slices and 1 garlic head.
Halogen bag: Amomum tsaoko 1 pepper 5g licorice 5g cinnamon 5g star anise 5g fennel 5g.
Seasoning: salt, a little cooking wine, soy sauce, sugar, 4 tablespoons chicken essence.
Practice: 1 Slice pork belly into thick slices, cut onion into sections, marinate with cooking wine and soy sauce for 30 minutes.
2. Boil the oil in the pan to 80% heat, add the marinated meat slices, and fry until the meat slices are colored and fished out, so that the meat itself can be fried, and it will not be too greasy.
3 add onion, ginger and garlic to stir-fry and take it out for later use.
Heat 4 pots of bottom oil to 50% heat, add sugar and stir-fry until the sugar bubbles yellow, add meat and soy sauce and stir-fry until the color is the highest.
Add onion, ginger, garlic, halogen bag, cooking wine and water to boil, then change to low heat until the meat is slightly rotten.
6 Add salt and season with chicken essence.
3. Honey-flavored pork belly
Ingredients: pork belly, soy sauce, soy sauce, cooking wine, shredded ginger, balsamic vinegar, honey, rock sugar, star anise, cinnamon, salt and peanut oil.
Practice:
1, pork belly is washed and cut into long slices, and then marinated with soy sauce, cooking wine and shredded ginger for later use.
2. Add oil to the pot, add pork belly and fry until both sides are sweet, and drain the oil.
3. Add a proper amount of soy sauce, balsamic vinegar, rock sugar, star anise, cinnamon, water and honey, and cook over slow fire until thick, then put back the pork belly, collect the juice over slow fire, and season to serve.
4. Hunan snack meat
Ingredients: pork belly
Accessories: Meiren pepper, Hangzhou pepper, onion, ginger and garlic.
Seasoning: Steamed fish and black bean oil, soy sauce, cooking wine, sesame oil, oyster sauce and monosodium glutamate.
Cooking method:
1, slice the pork belly, add oyster sauce and soy sauce and mix well for later use. Cut the bell pepper and the beauty pepper into two halves respectively for later use;
2. Stir-fry the chopped Hangzhou pepper and Meiren pepper in a wok and take them out. Add oil to the wok. Stir-fry the pork belly, onion, ginger and garlic evenly, add cooking wine, add the stir-fried Hangzhou pepper and Meiren pepper, and add steamed fish soy sauce, monosodium glutamate and sesame oil to taste.
Features: Fresh and tender meat, spicy and refreshing.
5. Braised radish with pork belly
Ingredients: pork belly
Accessories: white radish, onion, ginger and chives.
Seasoning: soy sauce, sugar, cinnamon and aniseed.
Cooking method:
1, cut pork belly into pieces, and cut white radish into hob pieces for later use;
2. Blanch the white radish in boiling water, take it out, pour oil into the pot, stir-fry cinnamon and aniseed, add pork belly, stir-fry until the meat is colored, add soy sauce and white sugar, simmer with a little boiling water for 20 minutes, add the white radish, stir well, and sprinkle with chopped green onion.
Features: Delicious, delicious and nutritious.
6. Dongpo meat
Ingredients: pork belly
Accessories: onion, ginger
Seasoning: yellow wine, soy sauce and sugar.
Cooking method:
1, blanch pork belly in boiling water for a while, then take it out and cut it into squares with the same size;
2. Put the onion and ginger pieces at the bottom of the casserole, put the meat pieces with their skins facing down, add yellow wine, soy sauce and white sugar in turn, simmer for 2 hours after the fire is boiled, put them in a bowl with a lid, and steam for 20 minutes.
Features: red sauce, fat but not greasy.
7. home-cooked stew
Ingredients: pork belly
Accessories: potatoes, eggplant, pumpkin, beans and onions.
Seasoning: salt, monosodium glutamate, yellow sauce, soy sauce, star anise and cinnamon.
Cooking method:
1, cut eggplant into strips, steam pumpkin and potato, press into mud, shred onion, cut beans into sections, and slice pork belly for later use;
2. Set fire to oil in a pan, stir-fry star anise and yellow sauce, stir-fry pork belly, add onion, eggplant and lentils in turn, take out the dish after stewing, stir-fry pumpkin puree and potato puree with soup, and add monosodium glutamate to stir-fry and pour it into the dish before taking out.
Features: Fresh and salty, palatable and nutritious.