Delicious practice: pork belly with scallion and garlic;

1, wash pork belly, add star anise and pepper into boiling water and cook thoroughly, remove and cool, and slice as much as possible; My sword skill is poor, and I can only be as thin as this.

2. Put the oil in the pot, saute the shallots in the pot, and remove the chopped green onion to get the onion oil. Pour out a small bowl, add garlic, soy sauce, oyster sauce, red oil and sesame oil and mix well to make sauce;

3. Take another small bowl with pork belly skin facing down, spread some shredded cucumber on it, compact it, then buckle it into the plate, and finally pour the adjusted sauce.

Three methods of pork belly

Sauté ed pork with onion and black bean.

Raw materials:

pork belly

Practice:

1, put the pork belly in water and cook it until it is 80% ripe, and take out the slices for later use;

2. Put the oil in the pot, cook the pork belly until it is oily, then add the lobster sauce and stir-fry, and finally put the onion, add pepper, salt and soy sauce.

Three methods of pork belly

Braised pork with taro

Raw materials:

Pork belly, litchi taro.

Practice:

1, pork belly is washed and boiled thoroughly, taken out and cooled, cut into large pieces with a length of five centimeters, and crossed with a knife on the pigskin;

2, put the oil in the pot, add a few spoonfuls of white sugar or rock sugar and stir-fry until the sugar becomes discolored. When the pork belly is put into the pot and stir-fry until the color is high, turn down the fire, so that the color will be more uniform and the oil will not explode. Then add water, add star anise, pepper, soy sauce, old oil and cooking wine and cook for 10 minutes, then add salt, turn down the fire for half an hour, and then collect the juice on high fire.

3. When steaming meat, steam the taro by the way;

4. After half an hour, put the meat on the plate and put the taro on the edge of the plate.