Current location - Recipe Complete Network - Complete recipe book - How to cook raw pork belly delicious
How to cook raw pork belly delicious
Question 1: How can raw pork belly be made delicious Double Mushroom Stir-Fry Belly Shredded

Ingredients: 200 grams of pork belly, chicken leg mushrooms, shiitake mushrooms, 100 grams of shredded celery, shredded green peppers, shredded red peppers 50 grams of shredded carrots. 20 grams of shredded carrots.

Seasoning: 10g of ginger, garlic, water starch, 5g of soy sauce (or oyster sauce), 3g of chicken essence, sugar and salt.

Directions:

1. Heat the pork belly in a pressure cooker over high heat, then switch to low heat after bubbling, remove and cool for 5 minutes, and cut into julienne strips the same thickness as the chicken thigh mushrooms.

2. Shredded mushrooms, tripe under a little salt, blanch with boiling water for 2 minutes, pick up and drain.

3. Pan on the fire, pour the oil hot, put the shredded shiitake mushrooms, shredded tripe deep-fried until the skin is golden brown, fish out, drain the oil.

4. Another net frying pan into a little imJ30 hot, put ginger, garlic, parsley, carrots, green pepper, red pepper, shredded incense, and then will be shredded mushrooms, tripe, salt, sugar, chicken essence added to the pot with stir-frying, frying side of the addition of a little water, and finally put into the thighs of the chicken mushrooms, pouring with the old pumping water starch and stir-fry evenly can be. Chef's Tip

Chicken leg mushrooms absorb flavor very quickly, should not be put in too early.

If you don't want to go through the trouble of preparing shredded tripe, you can buy chopped cooked tripe instead. Chili pepper fried belly slices

Ingredients: 300 grams of white boiled pork belly, 100 grams of green peppers, red peppers.

Seasonings: 3 grams of green onion, 4 grams of salt, 5 grams of cooking wine, a little monosodium glutamate, water starch.

Practice:

1. Cut the pork belly into slices; green pepper, red pepper, respectively, cut, remove the tip, remove the seeds, wash, scald in boiling water, fish out and cut into small slices.

2. pot on the fire, pour oil hot, down into the shallot burst incense, into the belly slices stir fry a few times, add green pepper, red pepper, salt, cooking wine, monosodium glutamate, stir fry to eight mature, thickening with water starch can be. Housewife tips

High-quality pork belly has elasticity, solid tissue, more mucus, the appearance of white with a light yellow, no hard grains, hard pieces of the interior. Nutritionist advice

Pork belly can complement the spleen and stomach, is the pig whole body cholesterol content of the lowest part of the body, suitable for a variety of ages and physique into the food.

Question 2: how to do more delicious pork belly pork belly mucus a lot. If you just wash with water is not clean enough. Before washing the belly, cut a small opening in the top straight, the belly reversed, rubbing the belly with salt, and then use cold water to clean the mucus, and then use boiling water to soak until the belly moss white, feet with a knife to scrape away the mucus and white moss, and then wash with water will become.

After the pork belly is cooked, cut into long pieces, put into a bowl, add some soup, put the pot to steam, long pieces of pork belly will be doubled in thickness. However, do not put salt, otherwise it will be as hard as beef tendon.

Cold Water Pork Belly

This is an ordinary Cantonese cold dish, the finished product of the tender, crisp, fresh quite popular, but to really do a good taste, but also keep in mind the following:

Ingredients: white net thick fresh pork belly 1, 15 grams of green onion, 20 grams of ginger, 15 grams of Chenpi, 5 grams of ginger, 5 grams of white end of the scallion, 10 grams of ginger end, 15 grams of fried garlic oil, white onion oil 50 grams, 3 grams of monosodium glutamate, 2 grams of chicken powder, 1 gram of pepper, 2 grams of ginger powder, 12 grams of sesame oil, 80 grams of oyster sauce, 80 grams of shaoxing wine, 50 grams of food powder (baking soda).

First, the system of pork belly

1, pork belly fat should be cut clean, and then with refined salt, starch scrub clean, add food powder mixing evenly, and marinate for two hours, put into a pot of boiling water, slightly scalded, with a knife to scrape off the white membrane. And then into the cold water pot, add shaoxing wine, blanch, fish out, and wash the inside and outside with water, and put into the water to soak for 2-3 hours.

2, add water to the pot, put onion, ginger, Chenpi, ginger, wine, and under the pork belly, medium heat cooking for about 1 hour, to the hand can be pinched to move, fish out, put into a large number of cold water containers, soak for 2-3 hours, to absorb water expansion, you can change the knife plate pouring condiments or dipped in condiments to eat.

Second, the modulation of condiments

The minced green onion, ginger into a bowl, fried garlic oil in a pot, burned to five mature, poured into the pot of green onion, ginger, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken powder, sesame oil, oyster sauce, mixing well that is to become.

Characteristics: Pork belly white color, thick and full, tender and crisp, flavorful and fragrant.

Third, note

The production of this dish of pork belly should be selected white, fat; must use food powder or baking soda marinade, the finished product in order to bloat, tender and crisp; to remove the pork belly grease and debris net; cooking soak time to master, cold boiled water soak time must be enough.

The pork belly soup

Ingredients: a pork belly, lean pork 160 grams, 80 grams of bamboo, 80 grams of white nuts, raw barley, cooked barley half a bowl, tellurium four amount of meat, a little salt, the right amount of water

Practice: (1) first of all, remove the fat on the belly, turn it over to rub with salt, kneaded and rubbed with flour, washed; and then processed once as a law, washed, put in boiling water for a few moments, take out and wash again! (2) bamboo rowan folded section, white fruit to the heart, horseshoe slices

(3) with a straight tile pot boil rolling water about 80% full, under the pork belly boil about an hour, add other ingredients to boil for another hour, fish out of the pork belly slices, and other materials with the plate

Note: 1) soup can be used for dipping

(2) the bamboo rowan is processed from the skin of the tofu to a flat round, round, and then the skin of the tofu is processed from the skin of the tofu to the skin of the tofu to the skin of the tofu to the skin of the tofu. Tofu skin is processed from the flat round long stick-like branches of bamboo, vegetarian commonly used

Mixed chicken crown belly skin

Main Ingredients 2 head of pork belly.

Seasonings 15 grams of sesame oil, ginger juice, monosodium glutamate 3 grams each, 2 grams of cooking wine, 2 grams of salt, pepper 1 gram.

Characteristics: white color, tender and crisp.

Operation:

(1) the belly head peeled, washed to remove impurities, in the belly meat on the vertical graver a few force, and then the top of the head diagonally batch into

Cockle type, put into the water repeatedly rinsed a few times.

(2) will be under the belly into the pot of boiling water, blanch hot, fish out, drain the water, put the container, add ginger juice, cooking wine, monosodium glutamate, salt, pepper, sesame oil, mix well into the pot that is.

Sour radish burn belly

Ingredients: 350 grams of cooked pork belly, 150 grams of pickled radish, 50 grams of homemade bean curd, 5 grams of ginger, 10 grams of garlic, 15 grams of green onion, pepper, cooking wine, monosodium glutamate, chicken broth, fresh soup, water soybean meal, refined oil, each in appropriate quantities.

Preparation:

1, cooked pork belly cut into strips; bubble sour radish cut into strips.

2, frying pan on the fire, into the refined oil is hot, down into the homemade beans, ginger and garlic rice fried incense excellent, then mixed into the soup, after boiling into the tripe, seasoned pepper, cooking wine, chicken essence, burned to the tripe poi soft, and then into the radish burned flavor, seasoning, water bean powder thickening, pot loaded into the nest of dishes, and finally sprinkled with green onions that is complete.

Characteristics: This dish will be sour radish thick sour and fresh flavor into the belly, so that the belly is not only more delicious, but also a long aftertaste.

Stir-fried tripe with chili pepper

Basic materials 500 grams of white boiled pork belly, green pepper, red pepper 250 grams, green onion, salt, wine, monosodium glutamate (MSG), peanut oil, water starch in moderation.

Production:

① Pork belly sliced into slices ...... >>

Question 3: How to stew pork belly delicious and nutritious 1, cleaning, buy the pork belly first cleaned, get rid of miscellaneous things. But you don't want to get rid of the oil on the pork belly completely, too clean pork belly, cooking will not be fragrant, eat up no pork belly flavor. 2, after cleaning the pork belly, first put into the pot to cook, usually 3-4 minutes after the water is boiling. Then put into warm water (do not use cold water) to clean, scrape off a layer of white stuff on top, use a brush to brush clean, after cleaning can be cooked in the pot. Cooked to the chopsticks gently poke broken, it is cooked. 3, I still prefer white cut belly, so the original flavor is more nutritious.

Problem 4: how to stew pork belly to good pork belly to how to stew to both delicious and nutritious want to eat a little sweeter, there are jujube pork belly soup (you can stomach) materials: pork belly, jujube, xiyangshen, cinnamon, wolfberry practice: 1. first of all, the pork belly cleaned with water, and then use salt to rub the pork belly of course, the belly should be flipped over, and then washed after about half an hour of kneading There is no odor 2. Pork belly into the pot of boiling water for fifteen minutes, and then rinse with cold water. 3. 3. pork belly plus red dates, American ginseng, cinnamon, wolfberry, with the fire stew, pressure cooker, then 45 minutes or 1 hour, can be.

Salty words, there are: pepper stewed belly (Chaoshan cuisine) materials: pork belly a best buy fresh) ingredients Chaozhou pickles a small packet of pepper grains appropriate amount of method: 1. will be the whole pork belly clean, pepper grains into the pork belly inside. Stew until soft. Also available pressure cooker pressure. 2. will be a corner of the pork belly cut with a knife to let the inside of the water flow out, and then cut the pork belly into large pieces, put back to the original pot. 3. will be cleaned and hand-torn into slices of savory back into the pot of pork belly, seasoning, cooking roll can be.

If you want to cook soup or braised, there are: braised pork belly Main ingredients: 150 grams of pork belly, 10 grams of winter rutabaga, 1 red pepper, 10 grams of ginger, 10 grams of green onions. Seasoning: 30 grams of peanut oil, salt 10 grams, 8 grams of monosodium glutamate, 3 grams of sugar, a little pepper, 10 grams of King Soy Sauce, 20 grams of wet cornstarch, 5 grams of sesame oil, 50 grams of chicken broth. Practice: 1, pork belly clean, boiled and sliced, Dong Ru, red pepper, ginger are sliced, scallions cut into sections. 2, burn the pot of oil, put ginger, Dong Ru, pork belly stir-fried, then add chicken broth, seasoned with salt, monosodium glutamate, sugar, soy sauce king burned through. 3, and then sprinkle pepper. Nourish the lungs and kidneys of the "yam stewed pork belly" Raw materials: 150 grams of pork belly, yam 50-100 grams. Practice: 1, will be cleaned and cut into strips or cut into small pieces of pork belly boiled and then change the fire stewed, and then the yam peeled and cleaned and cut into slices or sections of the same stew until rotten. 2, slightly seasoned with salt, eaten on an empty stomach, once a day.

Question 5: How to make fresh pork belly delicious, fresh pork belly eating method Main Ingredients

Fresh Pork Belly

1000g

Auxiliary Ingredients

Oil

Moderate

Salt

Moderate

Anise

2

Cao Guo

1

White pepper

20pcs

Ginger

10g

Cilantro

5g

Pepper

1g

Concentrated chicken juice

1g

Abalone juice

5g

Mild soy sauce <

5g

Negative 20 Degree Ice Cubes

500g

Steps

1. Rinse the inside and outside of the pork belly, and remove the lard from it. As shown in the picture, in the direction of the knife mouth part of the tip of the belly, first cut down, another use.

2. With starch, salt in a large bowl, the first smooth side of the scrub once, rinse with water, and then reverse the other side, the same way to scrub once. In this way, the pork belly is basically removed from the odor. Specific steps, you can go to the good beans in the city search, there are specific introductions, here do not repeat.

3. This is the tip of the cleaned pork belly, put into the refrigerator to save the freshness of the grid, and then use it on another day.

4. Pork belly cold water into the pot, medium-low heat heating, in the process, with a flat spoon or spatula, as shown in the picture, gently flatten and shaping, pork belly due to heat and slowly harden, so that you can maintain the beautiful shape of the pork belly, a large area of flattened pork belly, on the future slicing plate, are very important.

5. When the water temperature rises to 50 degrees, adhering to the pork belly esophagus around the white, yellow membrane layer, will change color, this time with a spatula gently bracketed, the white membrane can be detached, instantly fish up the pork belly, pay attention to, if the water temperature is too high, or warming up too quickly, this layer of film is difficult to cull, so it is important to grasp the temperature of the water and the opportunity.

6. If the water temperature is appropriate, after fishing, is to use the hand, can also easily tear off the layer of white film.

7. After tearing off the layer of white film, continue to use a knife to remove the residual mucus on the surface of the pork belly bracket.

8. Rinse off the scraping residue with water.

9. Place the pork belly in a pan and return to the heat to set for 2 minutes.

10. Rinse again with water, put in a suitable dish and cool a little to keep the pork belly deodorized and set.

11. To cool the pork belly more quickly in later steps, cut it in half. For general marinade, do not so cut, so better to maintain the shape of the pork belly.

12. Add 3 liters of water to a saucepan, add the cracked fruits, ginger and pepper, then add the pork belly cut in step 11 and bring to a boil over high heat.

13. After boiling, reduce the heat to low and cook for 20 minutes.

14. Then pick it up with chopsticks and put it in ice water made of cold boiled water and ice cubes to cool quickly until cold. Then put back into the saucepan in step 13 in the water boiling, continue to cook for 20 minutes, repeat this step. Steps 13 to 14 are cycled three times.

15. As shown in the picture, at this point, the color of the soup has become milky white, with chopsticks can be inserted through the pork belly. This soup can be added to other simmering soup materials, simmer for 30 minutes, add salt to taste, you can become a very fresh soup.

16. After fishing, while hot, quickly wipe a layer of sesame oil or cooked lard on the surface of the pork belly to form a protective film to prevent discoloration of pork belly.

17. sliced on the plate: first of all, the whole piece of pork belly trimming, made into a large piece of regular material, the remaining corners of the cut first into the plate flat, and then the piece of large piece of regular material cut diagonally into thick slices, laying in the corners of the material on top of the whole formation of the slightly convex, and then put into the section of parsley.

18. dipping sauce: pepper, concentrated chicken sauce, abalone juice, light soy sauce in a mixing bowl, add 30 ml of the stock in step 15 and mix well, that is, a dipping sauce. The dipping sauce is now ready to serve with the finished product in Step 17. If it is a banquet, continue to the next step.

19. Step 18 in the dipping sauce along the edge of the pork belly slices injected, a little finishing, that is... >>

Question 6: How long should I cook the pork belly to cook, and what to add together is delicious? Requirements for texture, add alkaline noodles pressure cooker thirteen minutes to deflate, to be soft pressure ten minutes to smother five minutes, but do not put salt, otherwise it will be very difficult to cook.

Provide several practices

First, braised pork belly:

Ingredients

Main ingredients: 150 grams of pork belly, 10 grams of Dong Ru, 1 red pepper, 10 grams of ginger, 10 grams of green onions. 30 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, a little pepper, 10 grams of King Soya Sauce, 20 grams of wet cornstarch, 5 grams of sesame oil, 50 grams of chicken broth.

Practice 1, pork belly cleaned, boiled and sliced, Dong Ru, red pepper, ginger are sliced, scallions cut into sections.

2, burn the pot of oil, put ginger, Dong Ru, pork belly stir-fried, and then add chicken broth, seasoned salt, monosodium glutamate, sugar, soy sauce King burned through.

3, and then sprinkle pepper.

Second, scallion oil pork belly

Ingredients

Pork belly, cornstarch, water, salt, scallions, ginger, soy sauce, oyster sauce, sugar in moderation, cilantro

Practice 1. Pork belly with cornstarch scratch. Repeatedly rinse a few times and let go of the pot of hot water immediately fished out and washed with cold water and then let go of the pot of water to cook for a while and then take out the water. Repeatedly three times (so that out of the cold pork belly is crisp).

2. Put the processed pork belly in a pot with water / salt / star anise / ginger / scallions a cook to pork belly cooked through take out the cool cut strips.

3. Ginger cut into pieces. Dry onion slices frying pan is hot to put them into the burst for a while

4. Put soy sauce / appropriate amount of sugar / oyster sauce. Cook into a seasoning sauce. Turn off the heat. Pour on top of the pork belly with cilantro.

Question 7: How to make pork belly is tender and delicious Cold water pork belly

This is a common Cantonese cold dish, the finished product of the tender, crisp, fresh quite popular, but to really do a good taste, but also remember the following:

Materials: white net thick fresh pork belly 1, 15 grams of green onions, 20 grams of ginger, 15 grams of peel, 5 grams of sand ginger, 5 grams of minced scallion white, minced ginger 10 grams, 15 grams of fried garlic oil, 15 grams of minced ginger, 10 grams of fried garlic oil. 10 grams, 15 grams of fried garlic oil, 50 grams of white onion oil, 3 grams of monosodium glutamate, 2 grams of chicken essence powder, 1 gram of pepper, 2 grams of ginger powder, 12 grams of sesame oil, 80 grams of oyster sauce, 80 grams of wine, 50 grams of food powder (baking soda).

First, the system of pork belly

1, pork belly fat should be cut clean, and then with refined salt, starch scrub clean, add food powder mixing wipe evenly, and marinate for two hours, into the pot of boiling water, slightly scalded, scrape off the white membrane with a knife. And then into the cold water pot, add shaoxing wine, blanch, fish out, and wash the inside and outside with water, and put into the water to soak for 2-3 hours.

2, add water to the pot, put onion, ginger, Chenpi, ginger, wine, and under the pork belly, medium heat cooking for about 1 hour, to the hand can be pinched to move, fish out, put into a large number of cold water containers, soak for 2-3 hours, to absorb water expansion, you can change the knife plate pouring condiments or dipped in condiments to eat.

Second, the modulation of condiments

The minced green onion, ginger into a bowl, fried garlic oil in a pot, burned to five mature, poured into the pot of green onion, ginger, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken powder, sesame oil, oyster sauce, mixing well that is to become.

Characteristics: Pork belly white color, thick and full, tender and crisp, flavorful and fragrant.

Third, note

The production of this dish of pork belly should be selected white, fat; must be used to food powder or baking soda marinade, the finished product in order to bloat, tender and crisp; to remove the pork belly grease miscellaneous net; cooking soak time to master the time, cold boiled water soak time must be enough.

Question 8: How to stew pork belly Cooking method First of all, you must do a good job of preparation The pork belly is very dirty and has a bad smell That is to wash the pork belly clean

Put the pork belly into a pot and sprinkle some salt and then knead it vigorously and rub it for a few minutes

Pour off the water and put it in as clean water and knead it again and rub it for a few minutes

Boil a pot of boiling water and then cut the pork belly into Strips into the boiling water and rolled out to drain the water

Finally, the pork belly, jujubes, lotus seeds, cinnamon, goji berries, astragalus into the pot with a high fire to simmer for 30 minutes, and then change to a low fire to simmer for 30 minutes, you can

Question 9: How to cook cooked pork belly is delicious, cooked pork belly eaten Main Ingredients

Cooked Pork Belly

300g

Garlic

These are the main ingredients of the cooked pork belly, and the cooked pork belly, which is the most important part of the cooking process.

50g

Sides

Oil

Moderate

Salt

Moderate

Ginger

Moderate

Scallions

Moderate

Green Peppers

50g

Soy Sauce

1 tbsp

Carrot

50g

Pepper

moderate

Steps

1. Pork belly cut into long strips, garlic peeled, ginger cut into thin strips, green pepper and carrots sliced.

2. Pour oil in the pot, when the oil is hot, the garlic, ginger stir-fried aroma.

3. Add the small onion and stir-fry fragrant.

4. Add the pork belly strips and stir fry over high heat.

5. Pour in soy sauce, a little pepper, a little fine salt.

6. Finally put in the green pepper slices, carrot slices stir fry evenly out of the pot can be.

Question 10: how to pick the pork belly, how to cook nutritious and delicious, a pork belly about how much money 1. clever washing, clever pork belly:

The pork belly with water a few times, and then put the water into the fast-opening pot, often turning, not waiting for the water to open the belly out, and then the belly of the pig on both sides of the dirt in addition to the line.

2. Fresh pork belly yellow-white, hand-touching strong quite mucus, belly without block and hard particles, more elastic. The practice of Ming stove pickled pork belly details Department and Efficacy: delicious congee soup

Process: burning Ming stove pickled pork belly preparation materials: Main ingredients: 200 grams of pork belly, pickled 100 grams, 100 grams of sliced mushrooms, parsley moderate.

Seasonings: green onion, ginger, salt, chicken essence, Huadiao wine, salad oil in moderation. Teach you how to do Ming stove sauerkraut pork belly, how to do Ming stove sauerkraut pork belly is delicious 1. pork belly, sauerkraut were washed, blanched and sliced for use. 2. frying pan is hot, into the onion, ginger stir frying pan, into the pork belly slices, sauerkraut slices, mushroom slices and water to burn 1 hour, add salt, chicken essence, Huadiao wine seasoning, pour into the stove, sprinkle with cilantro can be. Ming stove sauerkraut pork belly production tips: pork belly to burn rotten. Ginger sand nut stewed pork belly practice details Vegetables and efficacy: emphysema recipes

Taste: savory flavor Process: the original stewed ginger sand nut stewed pork belly ingredients: Main ingredients: pork belly 350 grams

Auxiliaries: 3 grams of sand nut, 5 grams of cinnamon, 30 grams of ginger

Seasoning: salt 2 grams of monosodium glutamate 1 gram of how to teach you how to ginger sand nut stewed pork belly, how to do ginger sand nut stewed pork belly To delicious 1. will be washed, cut blocks;

2. ginger washed, sliced;

3. sand nuts, cinnamon washed standby;

4. will be the four flavors together into the casserole, add the right amount of water to stew;

5. to the pork belly block cooked, and then add salt, monosodium glutamate can be seasoned. Tips - health tips:

This product has warm tonic lungs, spleen, kidney effect, suitable for lungs, spleen, kidney three organs Yang deficiency emphysema patients to eat. Tips - Food Compatibility:

Cinnamon: avoid using all onions with cinnamon.

The practice of pork belly lean meat thick Park soup details Vegetables and efficacy: constipation recipes, nourish the body recipes spleen appetizer recipes

taste: savory flavor process: stew pork belly lean meat thick Park soup ingredients: main ingredients: 250 grams of pork belly, pork (lean) 150 grams

auxiliary ingredients: dates (dry) 40 grams, Job's tear grains 15 grams, 12 grams of thick Park to teach you how to make pork belly lean meat thick Park soup How to do, how to do pork belly lean meat thick Park soup is delicious 1. pork belly clean;

2. pork belly, red dates, Coix Seed (Job's Tears), thick Park and lean meat into the pot, put 4 bowls, boiled for 4 hours, you can drink. Tips - Health Tips:

This soup can appetizer digestion, tongue coating greasy thick, spleen and stomach stagnant, gastric disease, constipation, etc. have therapeutic effects.

Tips - Food Compatibility:

Houpao: Houpao is evil to zedoary, cold water stone, saltpeter.

Houpaku: Houpaku is bad for zedoary, cold water stone and nitrate.