250 grams, four
100g,
25g, vegetable oil 25g, soy sauce 25g, salt 2g, Sichuan.
8 grams of ginger and garlic each.
Practice: (1)** The meat is cooked with white water, fished out and wiped clean with a clean cloth.
Oil and water on the table, and some soy sauce.
Cleaning and cutting into granules,
incision
Slice ginger and onion. (2)
Heat, inject a little oil, and add it when the oil is boiling.
Put it down, fry until brown, let it cool, and cut the meat into 7 cm long pieces. (3) Put the meat at the bottom of the bowl, with the fish skin facing down in a fish scale shape, sprinkle with cooking wine and soy sauce, add salt, and then add about 5 grains.
And 2-3 sections of pepper and
Put it in a drawer and steam it for 2 hours. Turn it over and buckle it on the plate when eating.
Dongpo
Materials:
(500g), seasonal vegetables (200g), refined salt (7.5g),
(7.5
G), sugar (4g), soy sauce (15g),
(15g), seasoning powder (4g), oil (7
5g), onion (1), chicken soup (500g).
Method: First, put
After washing, put it in a pot, cook it until it is 70% cooked, take it out and cut it into six cubes.
Color soy sauce.
Second, the oil pan is hot, put the pork belly in the oil pan, fry it until it is slightly golden yellow, pick it up and put it in clear water.
Soak for five minutes, then put into a soup bowl, and add chicken soup, sugar, seasoning powder, lobster sauce, refined salt,
Seasonings such as onions are burnt and buckled with bowls.
Third, clean the pot, add oil, stir-fry the seasonal dishes, cover the pork noodles, and turn them over in another plate.
Season vegetables at the bottom, cover the noodles with pork, and then wet them with raw juice.
Add sesame oil to thicken (that is, thicken)
Pour it.
Note: First of all, pork belly should be soaked in cold water, such as
It's uneven, so you can rub it by hand when soaking, so that water can penetrate into it.
Thoroughly
Second, the characteristic of this dish is rotten and refreshing, so we should grasp it well.
Production: (1) Pork belly with skin is boiled in clear water for 70-80% maturity and coated on the skin.
Spread it evenly, fry it in oil pan, cover it, fry it until it is silent, take it out and cool it, and cut it into pieces. Take a bowl and press it into a fan shape.
(2) cutting garlic into powder,
Grind into paste and put it into a bowl, then add ginger slices, salt,
Put the sugar on the drawer and steam it slowly for 30 minutes.
(3) Put the oil in the pot, put it in, wash it and chop it up.
Add a little sugar and stir fry. Put it on the steamed meat and steam for 5-8 minutes.
(4) Take out the juice and pour it into the big plate. Stir-fry the drained juice in a pan, thicken it and pour in the noodles.
Do it well.
Orthodox school
condiments
700g pork belly and100g plum.
condiment
600g vegetable oil (actual dosage is about 60g), large oil 120g, chicken soup 100g, wet starch 10g, sugar 20g and soy sauce 30g.
A small amount.
The way of doing things
(1) Put the meat in the soup and cook it with slow fire until it is 6 ~ 7 ripe, then take it out. Draw with soy sauce.
(2)
Pour in the vegetable oil, heat it to 70% to 80%, add the cooked meat, fry it until it turns red, take it out, and then rinse it thoroughly in clean water (which is the key link in making this dish).
(3) Cut the meat into large slices with a length of 10 cm and a thickness of 0.8 cm, and put them into a bowl one by one.
(4) Wash and chop the plum vegetables.
Pour the oil and stir fry.
, below.
Fry vegetables and sugar, take them out and put them on the meat.
(5) Mix the chicken soup and soy sauce into juice, and pour it into the meat bowl to serve.
Steam on high fire for 40 minutes.
(6) pouring out the original juice and mixing.
Fasten the plate again. Thicken the raw juice with wet starch and pour it into the meat noodles.
trait
The color sauce is red and shiny, the soup is sticky and delicious, the pork is kept neatly, and the food is soft and mellow.
Authentic braised pork practice [3]
The first method of braised pork:
1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only consider length and width);
2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried peppers, star anise and dried tangerine peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red;
3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);
4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes.
Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.
The second method of braised pork:
Braised pork is a home-cooked dish. Different places, different people have different practices. When I first came, I presented you with a braised pork.
When you buy meat, you must buy pork belly with skin. Fat meat and lean meat account for half, so be sure to bring pigskin, or you won't do it at all.
Wash the meat and cut it into 2 cm square cubes. Don't bleach with water. Pour the right amount of oil directly into the pot (I used peanut oil). When the oil is hot, fry the meat in the pot! This frying process is indispensable. First, the lard in the fat will be removed and it will not be greasy to eat. Secondly, it will increase the flavor of meat (personal experience)
Take another pot, pour in the right amount of oil, stir-fry the onion, ginger and pepper, especially remind you to add garlic, pat it a little, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to add sugar! Rock candy is the best, and sugar is ok, at least 1 tablespoon. (I put 2 tablespoons.) Don't be afraid to put too much, the meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn.
After the juice is boiled, pour in the fried meat, stir fry, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it in the pressure cooker! If you have time or no pressure cooker, stew for at least an hour. The worse, the better. Don't forget to add water. There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of material, bring to a boil, cover and stew for 25 minutes, then cease fire and naturally cool. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate, cease fire and take it out.
The third method of braised pork:
Cut the white meat into pieces of suitable size. Then blanch it in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! )
Prepare seasonings first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce.
Put a little oil in the wok, add sugar and stir-fry until it is brown.
To achieve the purpose of coloring and frying, you should immediately add the prepared seasoning and meat! At the slightest sign of bubbling, I will put down my things! )
According to personal preference, you can also put some dried peppers in and fry them together. The color can be brighter and the taste will be richer.
You can add water when the color is good, and then wait for the water to boil ~ ~ ~
After the water boils, just simmer on a small fire! My personal experience is two hours.
When there is not much water left, add salt and collect juice over high fire.