Ingredients: pork tenderloin 300g, starch, onion, ginger, vinegar, salt, soy sauce and coriander.

Production steps:

1, pork tenderloin is washed with clear water first, and then cut into pieces of about 3 mm. After cutting, pat the meat with the back of the knife, it will be softer. Note here that the sliced meat is too thick to be fried thoroughly. If the sliced meat is too thin, it will shrink when fried and taste chewy. After cutting, put it into a bowl, add salt, chicken essence and a little onion Jiang Shui soaked in advance. If you feel troublesome, you can also add onion, ginger and water directly.

2. Add water to the starch to make it wet, then let it stand for a period of time and pour a layer of water on the surface, leaving the starch paste and adding it to the tenderloin, so that each tenderloin is evenly covered with starch, and then pour a few drops of vegetable oil to prevent oil splashing during frying;

3. Boil the pork tenderloin wrapped in starch when it is 60% hot, fry it in oil until it is slightly yellow and set, and take out the oil control. When the fried pork tenderloin is cold and the oil temperature is 80% hot, open the fire, put the pork tenderloin in for re-frying, and take out the oil control after frying for one and a half minutes;

4. Mix the sauce, 2 tablespoons of sugar, 1 tablespoon of vinegar and one third of uncooked rice into juice in advance, then fry the oil in the pan, add shredded onion and ginger, stir until fragrant, then pour in the sauce, stir constantly with low fire, add a little wet starch to make it sticky, and then stir. When it thickens, turn on the fire and quickly add the fried food. Special Sichuan style fenzhengrou

【 Material 】 Pork belly 250g, potato 200g, glutinous rice100g, common rice 200g, leek 50g, an egg, brown sugar 25g, Pixian watercress 30g, blended oil10g, spiced powder 25g and tofu10g.

Slightly spicy taste, the steaming process takes an hour, which is simple and difficult.

[Practice] First, choose the best pork belly and blanch it with fire. Then wash the pork belly with warm water. After washing and scraping potatoes, change knives and cut them into triangles of moderate size.

2. Chop the shallots, stir-fry the peppers and grind them into powder with a cooking machine, then put the brown sugar in the microwave oven and heat it with high heat for one minute. Pork belly cut into pieces, ginger cut into fine powder, Pixian watercress cut into fine powder, tofu brain rotten.

3. Add a little salt, cooking wine, spiced powder, soy sauce, bean curd, brown sugar, Pixian watercress, pepper powder, pepper noodles, chicken essence, blended oil and Jiang Mo for half an hour.

Special instructions. Spiced powder is made by myself. Pepper noodles are added to it. If you buy spiced powder, you need to add pepper noodles in this step. Because the light is dim and a flash is used, the effect is a bit distorted.

4. Beat the eggs into the meat, which tastes good. Stir evenly clockwise. This is a trick I learned from a senior. It is said that the steamed pork will be very dry, and it will not be as watertight as many people. Then, pour the cut potato pieces into the meat and stir well. Try to stick seasoning on every potato.

5. Stir-fry glutinous rice, white rice and salt in an iron pan, add a small amount of pepper powder and pepper noodles, and grind them into coarse grains with a seasoning machine. Friends who have no conditions can go directly to the market to buy steamed pork with rice noodles.

6. Note that this step is critical. Pour the ground rice flour into the basin three times. Keep pinching your hands and try to make the rice noodles stick to the pork and potatoes.

7. Use gauze as the bottom. The bottom layer is potatoes. Then spread the pork evenly on it and steam it in an induction cooker for 40 minutes.

8. After coming out of the cage, sprinkle a layer of sesame oil evenly on the surface of the dish. Sprinkle with chives or coriander and serve.

skill

Special instructions. Spiced powder is made by myself. Pepper noodles are added to it. If you buy spiced powder, you need to add pepper noodles in this step.

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material

Pork belly 400g, taro 230g, shallot 20g, ginger 20g, dried pepper 1, fragrant leaves 1, 2 dried oranges, cinnamon 1, star anise 1, pepper 10, 3 tablespoons of cooking wine and 2 soy sauce.

working methods

1, taro peeled, washed and cut into hob blocks, pork belly diced, ginger sliced and onion cut into sections.

2. Boil the water in the pot, add pork belly, add 2 tablespoons cooking wine and half onion ginger, blanch for 5 minutes, then remove, and then rinse the surface of blanched meat with hot water.

3. Pour the blanched pork belly into a clean pot and fry it with low fire until the pork belly surface is brown without oil. When the fat of pork belly is fried, pour out the excess oil.

4. Add 2 tablespoons soy sauce and continue to stir fry until the pork belly is colored.

5. Add cooking wine and the other half onion ginger, dried pepper and various spices.

6, continue to stir fry the fragrance, and the shallots turn brown.

7. Add boiling water and a piece of rock sugar, cover the pot, bring to a boil over high fire, and simmer for about 40 minutes.

8, then add taro, continue to stew for about 20 minutes, and finally collect the juice on high fire, and add the right amount of salt according to the salty and sweet taste.

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Braised pork belly with taro

1

Prepare ingredients, cut taro into small pieces, cut pork belly into pieces for later use, cut green onions into sections, and pat ginger for later use.

2. Heat the hot oil in the pot to 50% heat, turn to low heat, pour in rock sugar and fry until light brown.

3. Stir-fry pork belly, stir-fry pork belly until golden brown, then pour cooking wine, white wine and soy sauce in turn and stir well.

4. Add water until the pork belly is submerged, and then boil. Put pepper, aniseed, fennel, fragrant leaves, cinnamon, dried Chili, ginger, green onion and salt into a pot.

5. Cover, boil and stew for 45 minutes. Add taro, cover, boil and simmer for 20 minutes.

6. Collect juice from the fire and put it on a plate.

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