Stewed pork belly ingredients:

Main ingredients: 300 grams of pork belly

Seasoning: 5 grams of ginger, 10 grams of scallions

Teach you how to do stewed pork belly, how to do stewed pork belly is delicious

1. will be pork belly with cornstarch, rubbed a few times with coarse salt, rinsed, and put into the boiling water to cook for about half an hour, and then wash it out of the water and cut it into small slices;

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2. red onion four, only take the white onion, wash and cut section, ginger broken;

3. hot frying pan, the onion, ginger incense, plus pork belly with the fried burst for a moment, under the salt a little bit, mix, that is, take out into the stew pot, injected into the cold boiled water about a cup, cover the lid of the cup with a slow fire stew for about two hours, the end of the seasoning can be used

Pig belly soup with bean curd and white fruits

Ingredients:

All the ingredients are: a pig's belly, a pig's belly, a pig's belly, a pig's belly, a pig's belly, a pig's belly and a pig's belly, a pig's belly, a pig's belly. Pork belly a, lean meat 160 grams, 80 grams of bamboo, 80 grams of white fruit kernels, raw barley, cooked barley half a bowl, tellurium four amount of meat, a little bit of salt, the right amount of water

Practice: (1) first of all, remove the fat on the belly, turn it over with salt, powdered kneading rubbing, wash; and then processed once as a method, wash, put in boiling water for a few moments, take out and then wash

(2) bamboo folded section, white fruit heart, horse chestnut, and the heart of the bamboo.

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

Features: 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) 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.

Sour radish burn belly

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

Methods:

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

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

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

Chili pepper fried tripe

Basic materials 500 grams of white boiled pork belly, green pepper, red pepper 250 grams each, green onion, salt, cooking wine, monosodium glutamate, peanut oil, water starch, each appropriate amount.

Production:

① pork belly sliced into slices; green and red bell peppers cut to remove the tendons and seeds, wash, blanch with boiling water, fish out and cut into small sections.

② frying pan oil hot, into the onion sautéed incense, into the belly slices stir-fry a few times, add green peppers, red peppers, salt, cooking wine, monosodium glutamate, stir-fry to eight ripe, thickened with water starch, dripping cooked oil, out of the pan can be.

Soup bubble belly tip

Basic features Soup hot yellowish, flavorful and thick, belly tip is crisp and tender, mushroom special fresh, nourishing fragrance and fresh, tasty

Basic materials 250 grams of pork belly tip, 30 grams of rapeseed core, 15 grams of dried portobello mushroom. Seasonings 15 grams of chicken oil, 600 grams of chicken broth, 10 grams of cooking wine, 1 gram of pepper, 5 grams of salt, 2 grams of monosodium glutamate, 5 grams of ginger.

(1) the tip of the pork belly (pig anus cardia) washed, with a knife blade to remove the skin, scrape off the oil filaments. Put the belly tip inside with a knife every 1 ~ 1.5 mm wide cut all the way through the knife, deep about 2/3 thick, and then across the knife grain every 2 ~ 3 mm wide cut off, cut into 5 ~ 6 mm wide, 2 ~ 3 cm long slope blade.

(2) soak dried portobello mushrooms in boiling water, choose and wash them, slice them into 1 to 1.5 mm thick slices, wash them twice more, and then wash the core of the greens.

(3)On a high fire set up a frying pan, pour in chicken broth, add mushroom slices, ginger and monosodium glutamate, salt (4 grams). When the soup boils, skim off the floating foam, put in the core of the greens, pour the soup into the container as you go and pour the chicken oil.

(4) put the frying spoon on the high fire, pour 500 grams of boiling water, then add cooking wine, monosodium glutamate.

(5) after the water boiled, put into the belly blanch, immediately fished out on the plate, sprinkle pepper, with chicken soup to the table, the belly and then pour into the chicken soup can be.

Colorful pork belly

Basic characteristics of pork belly is a traditional Cantonese dish. At the end of the Yuan and the beginning of the Ming Dynasty, the Suzhou native Han Yi's "YiYaZhuYi" recorded: "Stuffed belly. With a pig belly, clean, stuffed into the stone lotus meat. Wash the bitter skin, very clean white, glutinous fire amalgamated, and lotus meat in half, solid installed belly, tied with a line, cooked, compacted, waiting for slices."" Colorful pork belly" follows this method, but improve the materials, and salted duck eggs and other flesh into, after refrigeration, cut into slices on the plate, colorful mixed, rich color. Especially after refrigeration, cold can be hot mouth, cool can be teeth, is a summer delicacy.

Basic materials 1 pork belly 500 grams of salted duck egg yolks 4 shelled eggs 3 salt 7.5 grams of lean pork 750 grams of monosodium glutamate 5 grams of pork skin 250 grams of sesame oil 10 grams of cooked lean ham 15 grams of Fen wine 25 grams of coriander 75 grams of white marinade 500 grams

step:

1. Pork belly turned out of the inner wall, wash, and turn back to the original shape. Egg yolk, skin eggs are cut into grains, each grain about 1.5 cm square. Pork cut into cubes, about 0.6 cm square. Dice the ham finely. Cut cilantro into segments, about 1 cm each. Pork skin scraped clean, put into a pot of boiling water and cook until sixty percent soft, remove, cut into grains, the size of soybean.

2. pig inside ding, salt, monosodium glutamate into the pot, stir until the gelatin, add egg yolks, eggs, pork rinds, mix well, and then add cilantro, sesame oil into the stuffing, filled with pork belly, with the cord sewing mouth. Then put into the soup pot, cook with medium heat for about 30 minutes, fish out, put into a pot of white brine boiled with a high fire, change to a slight fire to cook for 15 minutes, even the white brine together into the pot, add Fen wine, soak about 10 minutes, fish out.

3. cooled into the refrigerator for about 2 hours out, with a knife cut two sections, each section and cut into valves, and then cut into slices, each slice 0.3 cm thick. When plating, put together into a fan-shaped or round that is ready.

Note: white brine; 5 grams of star anise, 6.5 grams of cloves, 6 grams of licorice, 6 grams of fruits, 9 grams of dried ginger, 6 grams of pepper, 5 grams of cinnamon wrapped in gauze, put into the wok, add 2500 grams of boiling water, simmer for about 1 hour over a low fire, then add 150 grams of refined salt to become.

Pig belly with chamomile

Basic Characteristics This dish has the function of strengthening the intestines and stomach, and has the effect of brightening the eyes.

Basic Ingredients 1 pork belly, 6 bowls of broth, 3 grams of chamomile, 3 grams of astragalus, 1 large piece of ginger.

Features: This dish has the effect of strengthening the stomach and intestines, and also has the effect of brightening the eyes.

Raw materials: 1 pork belly, 6 bowls of broth, 3 grams of chamomile, 3 grams of astragalus, 1 large piece of ginger.

Cooking method: pork belly washed and boiled in boiling water for 3 minutes, fished out and cut into large thin slices. In the cooking pot add refined

salt, ginger, cooking wine and then put the pork belly slices boil and simmer for one and a half hours.

Braised pork belly

Raw materials:

Main ingredient: 150 grams of pork belly, 10 grams of winter vegetables, 1 red pepper, 10 grams of ginger, 10 grams of green onions.

Seasoning: 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 clean, boiled and sliced, dongzhu, red pepper, ginger are sliced, scallions cut section.

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.

raw pork intestines, pork belly generally have a fishy smell, before processing should pay attention to wash it, the specific method is: wash the pig intestines, first rinse with water, and then vinegar, wine, onion, ginger mixture scrub, and then put into a pot of water to boil, remove and wash with water can be. Wash the pork belly, first scrape the mucus outside, and then use a knife to cut open the belly, cut off the belly of the net oil and dirt, wash it, and then blanch it with warm water, and then rinse it with clean water.

Main Ingredients: 1000 grams of hen Seasoning: 20 grams of wine Teach you how to do stewed old hen, how to do stewed old hen is delicious: 1. old hen peeled and washed from the back of the spine into the knife will be cut open, and put into boiling water for a few moments to remove the blood, remove the put in the water and wash, remove the water standby;

2. peeled ginger and cut thick slices;

3. put the chicken into the stewing pot, and then put a small amount of salt on it, and then put a little bit of salt on it. On the store put ginger slices a little salt, sprinkle into the cooking wine, injected into the appropriate amount of cold water, cover the lid of the cup, into the pot of boiling water, about five hours of simmering water, wait for the chicken enough to crisp and become.

Three fungi stewed chicken practice

Raw materials:

Open tender hen a (about 500 grams). 50 grams of three mushrooms, 25 grams of one garlic. 75 grams of lard, 10 grams of green onion, 10 grams of ginger, 3 grams of salt, 10 grams of cooking wine, 750 grams of fresh soup.

Methods of production:

After the open tender chicken washed, even bone chopped into about 2.5 cm large pieces. Three mushrooms to remove the root feet washed, changed to small, rinsed up with water. Ginger washed pat broken: onion, garlic washed. Frying pan on a high flame, under the lard hot, into the chicken pieces, onions. Ginger fried flavor, add fresh soup, garlic boil, ladle into the casserole, simmer for about 40 minutes. Frying pan on a high flame, put a little lard to heat (about 150 ℃). Drain the three mushrooms into the pot to stir-fry for about 3 minutes, poured into the casserole, add salt, and then simmer for about 20 minutes to the chicken fire bar, scooped out of the bowl of soup is complete.

Bamboo shoots stewed chicken

Materials: chicken half, asparagus 250 grams.

Seasoning: ginger, green onion, southern milk, sesame oil, starch, two teaspoons of soy sauce, about one teaspoon of sugar.

Method:

①wash fresh chicken and chopped into pieces of soy sauce, a little starch, soak oil to be used;

② asparagus shells boiled in water, cut into pieces, the nanmilk crushed;

3 burst ginger, scallions, into the nanmilk, chicken, asparagus with the stir-fry, add soy sauce, two teaspoons of sugar about a teaspoon of sesame oil, a little seasoning, injected with water, boil and then transferred to the Add water, bring to boil, transfer to a vessel, and cook on low heat.

Chicken with olives

Ingredients Raw or dried olives, rock sugar, imitation chicken thighs.

Seasoning Wine, green onion, ignacio, soy sauce, licorice.

How to make it § Skin the imitation chicken thighs, blanch them to remove the blood, and marinate them for a while with all the seasonings. § Wash raw or dried olives with water, start a marinade pot, put olives and chicken thighs together and submerge them in water. § Add seasonings, cook over high heat and reduce heat to a simmer, then dry out.

Serve.

Chestnut and apricot stewed chicken

Materials:

200 grams of chestnuts, 25 grams of jujubes, 12 grams of sweet almonds, 10 grams of walnuts, 1,500 grams of rooster, 15 grams of green onion, 15 grams of ginger. Seasonings: 15 grams of cooking wine, 5 grams of refined salt, 20 grams of soy sauce, 3 grams of monosodium glutamate, 10 grams of sugar, 25 grams of lard.

Practice

1. sweet almonds and walnuts soaked in boiling water, peeled, fished out and drained, put into a warm oil pan and fry until golden brown and fished out, to be cold, sweet almonds crushed into pieces. Chestnuts cut two petals, put into boiling water, cook until the shell and coat can be peeled when fishing shell.

2. Chicken remove clean, chopped into 3 cm square block. Lard into the pan burned to 60% hot, into the chicken stir-fried, add wine, ginger, monosodium glutamate, salt, scallions, sugar and soy sauce stir-fried to the top color, and then add the right amount of water, walnuts and red dates boiling, moved to the fire covered stew for about 1 hour, then add chestnuts and then stewed until the chicken is cooked.

3. Fish out the chestnuts in the pot and put them in a pot, then fish out the chicken on top of the chestnuts. Pour the soup over the chicken and sprinkle with almonds.

Note: This dish can be complementary to the weak and warm, beneficial to the kidney and strong bones, suitable for weak and thin people to eat. But cold fever and feverish diseases should be used with caution.

Mushroom stewed chicken

Main ingredients: earth chicken thighs 2, dried mushrooms 6

Accessories: red dates 12, ginger 2 Seasoning: 1 tbsp wine, salt 1 tsp

Methods:

1. earth chicken thighs chopped into small pieces, blanch the past to remove the blood after rinsing;

2. mushrooms softened, remove the tip, soften the red dates. Put all the ingredients into the stew pot, dripping wine 1 tbsp, then add boiling water 6 cups. Add 2 ? cups of water to the outer pot, cover and steam for 40 minutes.

3. Season with salt and mix well before serving.

Tip: This soup can also be put on the stove and cooked directly over low heat, but you still need to bring the water to a boil before adding the ingredients and keep the soup over low heat so that it's not cloudy. Don't add salt before the chicken soup is done so that the chicken is tender and the soup is fresh

Chicken Stew with Shiitake Mushrooms

Ingredients (4 servings) Chinese Herbs: 20g of golden broccoli 1 slice of ginger (finely sliced) 1 chicken (1,000g) 2 tbsp of soy sauce 8 dried shiitake mushrooms (small) 1 bamboo shoots 1 green onion (sliced) 4 cups of soaking juices and water Dissolved cornstarch, moderately

How to do it:

1 Peel the chicken, wash it, remove the water, use a brush to coat the chicken with soy sauce, and deep fry the chicken in oil until brownish red.

2 Wash the kimchee, soak it in water, remove the hard part when it becomes soft, and reserve the kimchee juice for later use.

3 Fungus soaked in water, remove the roots, wash and set aside.

4 Wash dried shiitake mushrooms, soak in 3 cups of water, remove when softened, shiitake juice set aside.

5 Cut bamboo shoots into thin slices.

6 Sauté onion and ginger. Add bamboo shoots, shiitake mushrooms, shiitake mushroom juice, enoki mushroom juice, water, wine, soy sauce, sugar, and chicken, and cook for about 20-30 minutes, until the chicken is cooked.

7 Add the golden needles, cook for a few moments, use starch to make a paste of the sauce is ready.

Tricks of mushroom stewed chicken:

1, when washing mushrooms, stir in a clockwise direction, move quickly, not in the water to wash slowly.

2, the warm water that has soaked the shiitake mushrooms, can not be poured out, stewed chicken or fried meat when put into the soup to go.

3. Chicken should be stewed first, about 10 minutes before starting, then put the pre-soaked mushrooms into the pot