Braised pork

Ingredients: 250g pork belly, 100g Sichuan winter vegetables, 25g pickled pepper, 25g vegetable oil, 25g soy sauce, 2g salt, Sichuan black bean, ginger, garlic 8 grams each.

Method: (1) Cook the meat in white water, remove it and wipe off the oil and water on the meat skin with a clean cloth, and apply some soy sauce. Wash and dice the winter vegetables, soak the peppers and cut them into short sections, and slice the ginger and green onions. (2) Heat a frying spoon and add a little oil. When the oil starts to boil, put the meat skin down and fry until brown. Let cool and cut the meat into 7 cm long slices. (3) Arrange the meat on the bottom of the bowl in the shape of fish scales with the skin down, pour cooking wine and soy sauce, add salt, then add about 5 pieces of black bean, 2 to 3 pepper sections and winter vegetables, and steam for 2 hours. Turn it over on a plate when eating

Dongpo Braised Pork

Ingredients: Pork Belly (500g), Vegetables (200g), Refined Salt (7.5g), Black Bean Sauce (7.5g)

G), sugar (4g), soy sauce (15g), water chestnut powder (15g), flavored powder (4g), oil (7

5g), Onion (1 piece), chicken soup (500g).

Preparation method: 1. Wash the pork belly and put it into the pot, cook until it is cooked, take it out and cut it into six square pieces, and use

soy sauce to color it.

2. Heat the oil pan, put the pork belly into the oil pan, fry until slightly golden brown, take it out and put it into the water.

Soak for five minutes, then transfer it to In a soup bowl, add chicken broth, sugar, seasoning powder, black bean paste, refined salt, scallions and other condiments, burn well, and cover with a bowl.

3. Add oil to another pot, stir-fry the vegetables until cooked, cover the pork noodles, and turn it over in another plate to become

the vegetables as the bottom, and the pork Cover the noodles, then thicken the gravy with wet water chestnut powder in the original juice (that is, thicken it), and add sesame oil

and drizzle on it.

Notes: 1. When soaking the pork belly in cold water, it should be soaked thoroughly. If the knife is uneven, you can rub it with your hands when soaking to allow the water to penetrate

2. The characteristic of this dish is that it is both delicious and delicious, so the heat must be controlled well.

Mei Cai Braised Pork

Preparation: (1) Boil the pork belly with five-flowered skin for 70-80 minutes until it is mature, apply dark soy sauce on the skin evenly, and put it into the oil pan with the skin side down. Fry, cover with lid, fry until silent, take out and let cool, cut into slices, take a bowl and press each other to form a fan shape.

(2) Chop the garlic, mince the soybean curd, and put it into a bowl. Add ginger slices, salt, dark soy sauce, and sugar and steam over low heat for 30 minutes.

(3) Put oil in the pot, add washed and chopped prunes and stir-fry, add a little sugar. Place on top of the steamed meat and steam for another 5-8 minutes.

(4) Remove the juice and pour it onto a large plate. Stir-fry the drained juice in the pot to thicken it, pour it over the noodles and braised the meat and serve

Authentic braised pork with plums and vegetables

Main ingredients

Pork belly 700 grams, 100 grams of pickled vegetables.

Seasoning

600g vegetable oil (actual consumption is about 60g), 120g oil, 100g chicken broth, 10g wet starch, 20g sugar, 30g soy sauce, minced garlic A small amount.

Method

(1)

Cook the meat in a soup pot over a slow fire until it is 6 to 7 minutes old, then take it out. Spread with soy sauce for color.

(2)

Pour vegetable oil into the frying spoon and heat it to 70% to 80% heat. Add the cooked meat and fry until it turns bright red. Take it out and put it in immediately. Rinse in clean water (use flowing water until there is no floating oil, this is a key step in making this dish).

(3)

Cut the meat into large slices 10 cm long and 0.8 cm thick, skin down and place them piece by piece in a bowl.

(4)

Wash and chop the pickled vegetables. Put a frying spoon on high heat and pour in a large amount of oil, sauté the minced garlic until fragrant, add the pickled vegetables and sugar and fry evenly, take it out and place it on top of the meat.

(5)

Mix chicken broth and soy sauce into a sauce, pour it into a meat bowl, put it in a basket and steam it over high heat for 40 minutes.

(6)

Pour out the original juice and place the pickled vegetables and meat on the plate. Add wet starch to the original juice to thicken it, then pour it over the meat surface and serve.

Features

The color is red and shiny, the soup is thick and delicious, the meat is neatly raised, and the food is soft and mellow.

Tip: Apply honey to the meat and the fried pork skin will look like a honeycomb