How to cook pork belly is delicious
How to cook pork belly is delicious. The words alone have already aroused the greedy insects in the stomach. The delicious meat makes it difficult for people to think that there is nothing left. The fresh and tender meat pieces have absorbed all the sauce. This is a regular recipe at home. How to cook pork belly is delicious. Delicious food is just around the corner. Get it up quickly ~ How to make pork belly delicious 1
1. Adding protein
is suitable for pork belly ground meat. Adding protein and stirring together will make the taste more smooth and tender, and at the same time, it can retain the delicious taste of gravy.
Add salad oil or sesame oil. When pickling pork belly, adding a little salad oil or sesame oil can increase the tenderness of the meat. However, since pork belly already contains a lot of oil, it should be added in moderation to avoid being too greasy and harmful to health.
2. Blanching
After blanching in boiling water, blood, impurities and fishy smell can be removed from the pork belly, and excess grease can also be removed from the pork belly, so that the pork belly will be less greasy to eat.
Add lean meat and stew it together. Because pork belly itself has a certain amount of lean meat, if it is cooked by stewing, the oil should be absorbed. If you still feel too greasy, you can add some peeled lean meat to absorb some oil.
3. Stir-fry
Stir-fry with fire before cooking, just like frying, will force out the skin grease of the pork belly and make the pork belly taste more delicious. Of course, after stir-frying, you should use kitchen paper towels to absorb the oil on the surface, otherwise the oil added during stir-frying will make the pork belly more greasy.
4. Roasting with fire
By roasting with fire, not only the fine hairs on the skin of streaky pork can be burned off, but also the cortex can be crisped, and part of the fat in streaky pork can be removed. In this way, the pork belly is even more delicious! How to make pork belly delicious 2
Braised pork with plum vegetables
Braised pork with plum vegetables is a traditional famous dish of Han nationality, belonging to Hakka cuisine. The production materials are pork belly, plum vegetables, scallion, ginger slices and so on. Usually, pork belly is cooked thoroughly in a soup pot, with soy sauce, fried and colored, and then cut into pieces. After that, add onion, ginger and other seasonings and stir-fry for a while, then simmer the soup with low fire, put the pork belly into a bowl, spread the plum vegetables on the upper floor, and pour in the original soup to steam thoroughly. When you take the food, buckle the meat in the plate. After cooking, the meat tastes rotten and fragrant, tastes salty and slightly sweet, and is fat but not greasy.
ingredients: pork belly 25g, dried plum vegetables 1g, appropriate amount of oil, salt, white sugar, soy sauce and mushrooms
Practice: 1. Wash pork belly, put it in a soup pot, add green onions, cooking wine and ginger slices, cook for 3 minutes, scoop up and drain;
2. Apply soy sauce to the skin and dry it for later use; Put salad oil in the pot, put one side of the skin into the pot after 7% heat, fry until the skin turns brown and blisters, then turn over and continue frying until the meat turns golden; Pick up the meat, drain the oil, and let it cool for later use (it can be put in the refrigerator to make slicing easier);
3. Cut the cold pork belly into large pieces, the thickness can be according to your own preferences; Put the meat skin down neatly in a soil bowl, and then spread the chopped dried vegetables; Mix soy sauce, cooking wine, salt, sugar and ginger slices and pour them evenly on the dried vegetables;
4. Steam the meat with high fire for 6 minutes;
5. buckle a plate on the meat bowl, then turn it over, then take the bowl away and sprinkle with chopped green onion.
cooked pork
cooked pork is a traditional Sichuan dish for cooking pork, belonging to Sichuan cuisine series. The raw materials are mainly pork, green pepper, garlic sprout, etc., which have unique taste, bright red color, fat but not greasy, and fragrant taste.
Ingredients: 25g pork belly, 1 red pepper, appropriate amount of green garlic, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Pixian watercress and appropriate amount of oil
Practice: 1. Put pork belly in a cold water pot, add a few slices of ginger and cook together;
2. When the meat is cooked until it can be easily inserted with chopsticks, it means that the meat is cooked. Turn off the fire and take it out.
3. Prepare other raw materials, cold pork belly and cut into thin slices;
4. Heat the pan, add appropriate amount of oil, add ginger slices and garlic slices and saute;
5. After saute, add Pixian bean paste and stir-fry together;
6. Stir fry twice and then add sliced pork belly;
7. Stir fry together until the pork belly is covered with bean paste and slightly oily;
8. Add red pepper and garlic white and stir-fry them a few times; Add garlic leaves, stir-fry evenly
9. Take out the pan and put on the plate.
Barbecued pork with honey sauce
Barbecued pork with honey sauce is one of the top ten classic dishes in Hong Kong and one of the traditional dishes in Guangdong Province, belonging to the Cantonese cuisine. "Barbecued pork" is developed from "inserted barbecue". Mainly made from pork (thin) and barbecued pork sauce.
ingredients: 5g pork belly, appropriate amount of barbecued pork sauce, appropriate amount of soy sauce and appropriate amount of honey
Practice: 1. Peel the pork belly.
2. Use 2 tablespoons of barbecued pork sauce, 1 tablespoon of soy sauce and 1 tablespoon of honey to make seasoning, spread the meat evenly, and then marinate it in the refrigerator for one night.
3. Cut the meat into two pieces, put it on a baking tray lined with tin foil, and bake in the oven at 2 degrees for 3 minutes. During this period, turn it over several times so that it can be roasted evenly, and wipe the juice of cured meat several times.
4. It's out of the oven. Just slice the honey sauce and put it on a plate.