Composition:
Pork belly 400g, green garlic 250g, onion, ginger, garlic, dried red pepper, pepper 1 spoon, Pixian bean paste 1 spoon, cooking wine, sugar and soy sauce.
Exercise:
1) Pork belly with skin is put into cold water, 7 or 8 slices of onion, ginger and pepper are added to the pot, and appropriate amount of yellow wine is boiled.
2) Skim the floating foam, cook until it is 80% mature, take it out and cool naturally.
3) Slice the meat, slice the ginger and garlic, and cut the onion obliquely.
4) First pat off the white part of the green garlic with a knife, and then cut it obliquely into sections for later use.
5) Stir-fry the wok with high fire, and add a little fried pepper, pepper, onion, ginger and garlic.
6) Stir-fry the meat slices until the color of the meat slices becomes transparent and the edges are slightly rolled up.
7) Transfer the meat to one side of the pot, add Pixian bean paste (you can chop it first) and stir-fry the red oil.
8) Add a little soy sauce or sweet noodle sauce to color and stir-fry with the sliced meat evenly.
9) Add green garlic, order a little cooking wine, and the sugar is cooked.
Cantonese pork cooking-fried meat with salt
Composition:
250g peeled pork at the hip tip, green garlic sprout 100g, Pixian watercress 1 tablespoon, 2 teaspoons of lobster sauce, 3g of salt, 5ml of sugar and 30ml of oil.
Exercise:
1) Pork is cut into large pieces, green garlic seedlings are washed, obliquely cut into sections, and Pixian watercress and lobster sauce are chopped;
2) Heat the pan, put the oil, add the sliced meat and salt and stir-fry until the sliced meat slightly discolors and gives oil.
3) Add Pixian watercress and douchi, stir well, then add garlic sprouts, stir well, and add sugar to taste.
Cantonese Pork Practice-Boiled Slices of Meat
Composition:
Tenderloin 250g, bean sprouts 300g, oil, salt, fragrant leaves, dried peppers, bean paste, onion, ginger, pepper, egg white and garlic.
Exercise:
1) Select soybean sprouts and wash them.
2) Prepare spices such as peppers.
3) Clean the tenderloin.
4) Slice pork tenderloin.
5) Raise with egg white and a little starch.
6) Soak the bean sprouts thoroughly in the water (put some salt in the water) and put them in a big bowl for later use.
7) Put three tablespoons of oil in the pot, add pepper, pepper and fragrant leaves, simmer for spicy taste, and then pour out for later use.
8) Leave a little oil in the pot, add two spoonfuls of bean paste, stir fry over low heat, and add onion, ginger and minced garlic.
9) Pour a large bowl of boiling water, add a little soy sauce, a little salt, a little sugar and cooking wine, and bring to a boil.
10) put the meat slices in a circle and cook them in a pot, turning them over with a spoon several times.
1 1) Pour the soup into a large bowl with bean sprouts and sprinkle with a little Chili powder.
12) Take another pot, heat the fried spicy oil and pour it on the sliced meat.
Practice of Cantonese pork and fish-flavored shredded pork
Composition:
250g of lean pork, bamboo shoots 100g, auricularia auricula 10, proper amount of oil, 3g of salt, proper amount of onion and ginger, 3 garlic cloves, 3 chopped peppers 10g, 3 millet peppers, pickled ginger 1, 20ml of soy sauce and balsamic vinegar/kloc-.
Exercise:
1) Prepare all the ingredients.
2) Shred pork, add cooking wine, sugar and starch, mix well and marinate for a while.
3) Boil the bamboo shoots in boiling water for 2 minutes and let them cool for later use.
4) Wash and shred bamboo shoots and soaked auricularia.
5) Take a small bowl, add soy sauce, balsamic vinegar, sugar, chicken essence, chopped green onion and starch, and stir well to make fish-flavored juice.
6) Heat the wok to oil heat.
7) Pour in shredded pork and stir-fry until it becomes discolored.
8) Add a little oil to the pot, add minced garlic and stir-fry in Jiang Mo until fragrant, then add chopped pepper, millet pepper and pickled ginger and stir-fry until fragrant.
9) Pour in bamboo shoots and fungus and stir fry for a while.
10) Add the fried shredded pork and stir fry.
1 1) Add the prepared juice and stir well.
12) Finally, pour in sesame oil, stir well and turn off the heat.
Cantonese pork practice-small fried meat
Composition:
Small pork belly 250g, appropriate amount of oil, appropriate amount of red pepper, appropriate amount of green pepper, appropriate amount of oyster sauce, appropriate amount of soy sauce, appropriate amount of steamed fish and lobster sauce, and appropriate amount of cooking wine.
Exercise:
1) Cut the green pepper into small pieces.
2) Cut the red pepper into small pieces.
3) Slice pork belly.
4) The sliced meat is marinated with oyster sauce and soy sauce.
5) Don't put oil in the pot, put green pepper in the pot and fry the tiger skin.
6) Put a spoonful of oil, soak the peppers and take them out for later use.
7) Add the right amount of oil, heat it to 50%, add the sliced meat and stir-fry until the sliced meat rolls slightly.
8) Add lobster sauce and stir well.
9) Transfer a spoonful of cooking wine.
10) a spoonful of steamed fish and soy sauce.
1 1) Pour in the previously fried peppers and stir well. Serve.
Cantonese pork cooking-steamed pork with rice noodles
Composition:
400g fine pork belly, 1 potato, 4 slices of ginger, 15ml Lee Kum Kee special braise in soy sauce, 100g rice flour.
Exercise:
1) Prepare all the ingredients.
2) Wash pork belly and cut into pieces.
3) Put the pork belly into a bowl and add ginger slices.
4) Add Lee Kum Kee's secret braised sauce.
5) Stir evenly and marinate for 20 minutes.
6) Peel and slice potatoes and soak them in light salt water.
7) Put the potato chips into the bottom of the bowl for later use.
8) Braised pork is wrapped in rice noodles.
9) Then put it on the potato chips.
10) Add a proper amount of water to the inner container of the electric pressure cooker and put it into the steamer.
1 1) Put the rice noodle bowl on the steaming rack.
12) Cover and select the nutritious stewed ribs.
13), you can open the lid and eat.
Cantonese pork practice-garlic and white meat
Composition:
Pork belly 300g, appropriate amount of onion and ginger, 8 garlic cloves, 2 aniseed, 20ml of cooking wine, 15ml of soy sauce, 3g of sugar, 5ml of balsamic vinegar, 5ml of ginger juice, 3ml of Chili oil, a little salt and an appropriate amount of sesame oil.
Exercise:
1) Add water to the pot, add chopped green onion, ginger and garlic and washed pork belly.
2) Add cooking wine to boil.
3) Then turn down the fire and stew until the pork belly is cooked.
4) Take out the cooled slices.
5) Take a small bowl, add soy sauce, balsamic vinegar, ginger juice, sugar, salt, Chili oil, sesame oil, minced garlic and a little boiled water, and mix well to make juice.
6) Put the cut white meat on a plate, then pour the juice, which can be soaked to make it tasty.
Cantonese Pork Practice-Braised Pork with Potatoes
Composition:
Pork belly 400g, potato 400g, oil, salt, soy sauce, sugar, ginger and star anise.
Exercise:
1) Wash the pan, drain the oil, heat it, and stir-fry the sugar over low heat.
2) Add pork belly and wrap with sugar.
3) Add soy sauce, ginger slices and star anise, stir well and add appropriate amount.