material
Pork belly 300g shredded bamboo shoots 200g shallots 4 peppers 1 garlic 6 soy sauce pastes 2 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon salt 2 tablespoons rice wine.
working methods
1 shallots are cut into long sections, and garlic and peppers are cut in pairs.
2 pork belly cut into pieces
Wash and shred bamboo shoots, soak them in clear water, then boil them in boiling water for 20 minutes, and then wash them with clear water for later use.
Pork belly is fried with a lot of oil.
Five or two golden faces
6 shredded bamboo shoots about 1 bowl of fried shredded pork oil and water are cooked together.
Stir-fry the spicy spices in 7 oil pans, stir-fry the fried meat slices with seasonings, cover with shredded bamboo shoots and stew for about 90 minutes until the meat quality is acceptable.
Take a middle horse mouth bowl, put a piece of meat under it, spread shredded bamboo shoots on it, and then put it upside down on the plate.
Finally, boil the marinade in the original pot and pour some white water on it to increase the color. You can do this when you treat people to make the whole dish look good. )
Taro braised pork
material
400 grams of pork belly with skin and 400 grams of taro. 800g of seasoning salad oil, Shaoxing wine 15g, 75g of soy sauce, 8g of sugar, 8g of water starch, 2 star anise and 2 cloves of garlic.
working methods
1. Pork belly is boiled in boiling water 15 minutes. Take it out and marinate it with 45g soy sauce 10 minute. Then soak in 50% hot salad oil for 2 minutes until the surface of pork belly is colored. Immediately after taking it out, soak it in cold water.
2. Peel taro, cut it into large pieces with a length of 7 cm and a thickness of 1.5 cm, put it in 50% hot salad oil, soak it for 2 minutes, and take out the oil control; Pork belly is cut into thick slices of the same size as taro, and then put into salad oil heated to 50% for 2 minutes. After taking it out, put it into a bowl in the form of a piece of meat and a piece of taro, and pour the juice mixed with Shaoxing wine, 30g soy sauce, sugar, 100g water, star anise and garlic.
3. Steam the bowl with meat and taro for 40 minutes. After taking out, pour the soup into the pot, pick out the octagonal garlic, buckle the meat and taro into the plate, and thicken the soup with water starch and pour it on the meat and taro.