Pork belly in Orleans is a delicacy made of pork belly and black pepper.
Materials:
Pork belly 200 grams
Seasoning: Orleans seasoning, black pepper.
Exercise:
1. Pat the pork belly with the back of a knife and add Orlean seasoning for 2 hours.
2. Put the marinated meat into a bag, seal the mouth of the bag, microwave at 800w for 2 minutes, and turn it up and down after taking it out.
3. Put it in the microwave oven again and heat it for 2 minutes. Wait 30 seconds and open the bag.
4. Take out the pieces and sprinkle with black pepper.
You can also fry the meat without Olian powder. Let's look at these steps:
1. Wash the pork belly first.
2. Clean pork belly, we will wrap it up again, arrange it like this, and then put it in the refrigerator for 2 hours.
3. Frozen pork belly is easier to cut, so it can be cut into such small pieces. We will wash the cut pork belly with clear water.
4. Drain the water, put it in a bowl, add seasoning, add ginger slices, add a spoonful of soy sauce, add a spoonful of oyster sauce, add a spoonful of thirteen spices, add a spoonful of pepper, add a spoonful of salt, add a spoonful of starch, and then marinate 1 hour.
5. Heat the pan, pour in the cooking oil and brush it evenly, then we add the marinated pork belly.
6. After the pork belly is slightly browned and set, turn over and fry the other side. Turn over and fry until golden on both sides, until cooked. Spread the lettuce on the plate, fry it and spread the pork belly on it.
Composition details:
200g pork belly, appropriate amount of ginger slices, soy sauce 1 spoon, oyster sauce 1 spoon, spice 13, pepper, starch, edible oil and salt.
Cooking skills:
1. It is recommended to choose pork belly with delicate lines and five layers of pork belly.
2. Wash the pork belly and put it in the refrigerator for a little freezing, so that the cut pork belly will be thinner and more uniform.