Ingredients: pork belly
Accessories: onion, ginger and garlic
Seasoning: salt, monosodium glutamate, soy sauce, sugar, cooking wine, aniseed, dried tangerine peel and licorice.
Cooking method:
1, choose thin pork belly, cut it into a square with a square of 3 cm square, and put a cross knife to facilitate the taste;
2. Marinate pork belly with cooking wine, onion ginger, licorice, aniseed, dried tangerine peel, sugar, salt and soy sauce for 2 hours;
3. Pour the marinated meat and soup into the pressure cooker, add appropriate amount of hot water, and stew for half an hour after aeration.
Features: fresh, salty, soft and rotten, with peculiar flavor.
2. Braised pork belly
Ingredients: 600g pork belly with skin, 2 onions, 3 ginger slices and 1 garlic head.
Halogen bag: Amomum tsaoko 1 pepper 5g licorice 5g cinnamon 5g star anise 5g fennel 5g.
Seasoning: salt, a little cooking wine, soy sauce, sugar, 4 tablespoons chicken essence.
Practice: 1 Slice pork belly into thick slices, cut onion into sections, marinate with cooking wine and soy sauce for 30 minutes.
2. Boil the oil in the pan to 80% heat, add the marinated meat slices, and fry until the meat slices are colored and fished out, so that the meat itself can be fried, and it will not be too greasy.
3 add onion, ginger and garlic to stir-fry and take it out for later use.
Heat 4 pots of bottom oil to 50% heat, add sugar and stir-fry until the sugar bubbles yellow, add meat and soy sauce and stir-fry until the color is the highest.
Add onion, ginger, garlic, halogen bag, cooking wine and water to boil, then change to low heat until the meat is slightly rotten.
6 Add salt and season with chicken essence.
3. Honey-flavored pork belly
Materials: Pork belly, soy sauce, soy sauce, cooking wine, shredded ginger, balsamic vinegar, honey, rock sugar, star anise, cinnamon, salt and peanut oil.
Practice:
1, pork belly is washed and cut into long slices, and then marinated with soy sauce, cooking wine and shredded ginger for later use.
2. Add oil to the pot, add pork belly and fry until both sides are sweet, and drain the oil.
3. Take a proper amount of soy sauce, balsamic vinegar, rock sugar, star anise, cinnamon, water and honey, and cook them on slow fire until they are thick, then put back the pork belly, collect the juice on slow fire, and season them before serving.
4. Hunan snack meat
Ingredients: pork belly
Accessories: Meiren pepper, Hangzhou pepper, onion, ginger and garlic.
Seasoning: Steamed fish and black bean oil, soy sauce, cooking wine, sesame oil, oyster sauce and monosodium glutamate.
Cooking method:
1, slice pork belly, add oyster sauce and soy sauce, mix well for later use, separate the bell pepper and the beauty pepper, and cut them in half for later use;
2. Stir-fry the chopped Hangzhou pepper and Meiren pepper in a wok and take them out. Add oil to the wok. Stir-fry the pork belly, onion, ginger and garlic evenly, add cooking wine, add the stir-fried Hangzhou pepper and Meiren pepper, and add steamed fish soy sauce, monosodium glutamate and sesame oil to taste.
Features: Fresh and tender meat, spicy and refreshing.
5. Braised radish with pork belly
Ingredients: pork belly
Accessories: white radish, onion, ginger and chives.
Seasoning: soy sauce, sugar, cinnamon and aniseed.
Cooking method:
1, cut pork belly into pieces, and cut white radish into hob pieces for later use;
2. Blanch the white radish in boiling water, take it out, pour oil into the pot, stir-fry cinnamon and aniseed, add pork belly, stir-fry until the meat is colored, add soy sauce and white sugar, simmer with a little boiling water for 20 minutes, add the white radish, stir well, and sprinkle with chopped green onion.
Features: Delicious and delicious, rich in nutrients.
6. Dongpo meat
Ingredients: pork belly
Accessories: onion, ginger
Seasoning: yellow wine, soy sauce and sugar.
Cooking method:
1, put the pork belly in boiling water for a while, then take it out and cut it into squares with the same size;
2. Put the onion and ginger pieces at the bottom of the casserole, put the meat pieces with their skins facing down, add yellow wine, soy sauce and white sugar in turn, simmer for 2 hours after the fire is boiled, put them in a bowl with a lid, and steam for 20 minutes.
Features: red sauce, fat but not greasy.
7. home-cooked stew
Ingredients: pork belly
Accessories: potatoes, eggplant, pumpkin, beans and onions.
Seasoning: salt, monosodium glutamate, yellow sauce, soy sauce, star anise and cinnamon.
Cooking method:
1, cut eggplant into strips, steam pumpkin and potato, press into mud, shred onion, cut beans into sections, and slice pork belly for later use;
2. Set fire to oil in a pan, stir-fry star anise and yellow sauce, stir-fry pork belly, add onion, eggplant and lentils in turn, take out the dish after stewing, stir-fry pumpkin puree and potato puree with soup, and add monosodium glutamate to stir-fry and pour it into the dish before taking out.
Features: fresh and salty, and rich in nutrients.
8. Qinchuan cold dish
Ingredients: skin, flowers and meat
Accessories: Frozen pork skin, shredded bean curd, bean sprouts, vermicelli and green garlic.
Seasoning: salt, monosodium glutamate, garlic, Chili powder and mature vinegar.
Cooking method:
1, separate bean sprouts, vermicelli and shredded tofu and blanch them in boiling water for later use;
2. Cool the cooked bean sprouts, vermicelli and shredded bean curd, put them in a dish, put the sliced pork skin and frozen pork skin on them in turn, and sprinkle with green.
Garlic, set aside for modeling;
3. Put Chili powder, garlic, minced green garlic, salt and monosodium glutamate into the bowl, pour hot oil, pour in mature vinegar, stir well, and pour in the dish.
Features: sour and refreshing, with peculiar flavor.
9. Smoked zucchini
Ingredients: smoked dry
Accessories: zucchini, pork belly, red pepper and shredded ginger.
Seasoning: salt, sugar, monosodium glutamate, soy sauce, sesame oil, pepper and water starch.
Cooking method:
1, slice pork belly, smoke and cut into strips, cut zucchini into diamond blocks, cut red pepper into strips, cut coriander stalks into powder, and add salt, sugar, monosodium glutamate, sesame oil, pepper, a little water and water starch to make bowl juice for later use;
2, sit in a pan and pour the oil, stir-fry the pork belly, then fry it until the surface is slightly yellow, add shredded ginger, soy sauce and zucchini, cook it in a bowl of juice, and stir fry evenly over high fire.
Characteristics: fresh, salty, crisp and tender, with peculiar taste.
10. Steamed cabbage with pork belly
Ingredients: pork belly, Chinese cabbage
Accessories: onion, ginger, salt, aniseed, peanut oil, soy sauce, oil consumption, monosodium glutamate or chicken essence.
Practice:
1. Slice pork belly, and tear Chinese cabbage leaves into pieces by hand (generally, Chinese cabbage is not needed).
2. Shred onion and ginger.
3. Add boiling water to the pot, boil it, add pork belly, and remove it when it changes color. Put the Chinese cabbage in the pot.
4. Add onion ginger, aniseed, monosodium glutamate or chicken essence, soy sauce, oil consumption and peanut oil to the cooked pork belly and marinate for a few minutes.
5. Put the marinated pork belly on the Chinese cabbage and pour the remaining juice of the marinated meat together.
6. Put the pork belly cabbage in the steamer.
7. Steam after the pot is boiled10-15 minutes (the time can be appropriately extended depending on the tender level of Chinese cabbage).
1 1. Braised pork belly with sweet potato
Materials: Pork belly (150g), yellow-hearted melon (2), green beans (100g) and minced garlic (half a tablespoon).
Seasoning: oil (1 bowl), Haitian iron fortified gold standard soy sauce king (1 tablespoon), rice wine (1 tablespoon), sugar (1/2 tablespoons), salt (1/3 tablespoons), and chicken powder (.
Practice:
1 sweet potato cut into strips 3 cm long and 1 cm wide; Slice pork belly, remove old tendons from green beans, and cut into 3 cm long sections.
2 Heat 1 bowl of oil, add sweet potato strips and fry for 3 minutes on medium heat until golden brown.
3 pour in green beans and mix well, fry with sweet potato strips for 2 minutes, and drain the oil for use.
4. Drain the remaining oil from the pan, stir-fry minced garlic, pour pork belly and stir-fry until the meat color is slightly white, add 1 tbsp rice wine, and stir-fry over medium heat for 1 min.
5 Pour in the fried sweet potato strips and green beans, stir-fry with pork belly 1 min.
6 Add 1 tbsp Haitian Iron-fortified gold standard soy sauce king, 1/2 tbsp white sugar, 1/3 tbsp salt and 1/2 tbsp chicken powder, stir well, and serve.
12. Braised red mushrooms with pork belly
Materials: Pork belly100g, dried russula150g.
Seasoning: salt and pepper.
Practice:
1, soak the russula first, soak it in water in a big pot, sprinkle a little salt, 10 minutes later, rinse and clean it, take it out and drain it;
2. Slice the pork belly into thick slices and stew it with water separately for about 15 minutes in a pressure cooker;
3. Pour the red mushrooms into the stewed pork belly soup, turn the fire away and simmer for 10 minutes. Eat with salt and sprinkle with pepper.