Not tired of eating!

1. Braised pork with pickles

Composition:

600 grams of braised pork, 50 grams of pickles, 3 grams of dried red pepper, 3 grams of chopped pepper, 2 grams of star anise powder, Laoganma 10 grams, soy sauce 1 ml, 3 ml of oyster sauce, monosodium glutamate 10 ml, rice wine 1 g, and appropriate amount of salt.

Exercise:

1. Thin the meat button blank to the thickness of two fingers. Then cut into pieces half a finger thick. Wash with warm water.

2. Put the sliced meat into a container, add salt, soy sauce, oyster sauce, rice wine, monosodium glutamate, star anise powder and pepper powder and mix well.

3. Put the pieces of meat on the meat table and put them in a big bowl piece by piece; Put the remaining meat into a bowl and gently flatten it.

4. Wash pickles with warm water, squeeze out the water, and pick up a piece and chop it up. Chop the dried red pepper with a knife. Heat oil in a wok, add chopped salt and vegetables, chopped dried red pepper and Laoganma, add a little salt and stir-fry over medium heat.

5. Stir-fried dried vegetables are put into a buckle bowl with meat and spread well. Put the cooked braised pork in a steamer and steam for 50 minutes.

6. Take the steamed braised pork out of the steamer, buckle the dish with braised pork on the bowl, turn it over, take it out of the buckled bowl and pour the sauce on it.

2. Braised pork with dried bamboo shoots

Composition:

1000g pork belly, 200g dried bamboo shoots, 1 ginger, 3g onion, 4 garlic, sesame oil, soy sauce, chicken powder, spicy king, Chili powder, salt and oil.

Exercise:

1, pot red. Turn the skin down. Burn Mao Mao and the dirt on his skin. Scrape the skin surface with a knife. Wash with warm water.

2. sit in a pot and boil water. Cold water will cook the meat in the pot until chopsticks can plunge into bloodless water and flow out of the pot. Drain the oil in the pan and heat it until the oil surface is blue.

3. Color the meat with soy sauce and put the meat into the pot with an oil hook. Fry until the surface of the meat skin becomes granular. Let the pan cool (don't fry it too hard).

4. soak the dried bamboo shoots in warm water and then clean them. Pour the rice washing water into the pot, and put the soaked dried bamboo shoots into the pot to cook 15 to 20 minutes.

5. Wash the cooked dried bamboo shoots, squeeze them dry and cut them into sections. Add Jiang Mo, minced garlic, sesame oil, salt and chicken powder and mix well. Slice the fried meat.

6. code the delicious dried bamboo shoots on the cut meat. Steam the meat for 60 to 90 minutes. It is easy to pierce the meat with chopsticks, and the meat will be cooked and rotten.

7. Put the prepared Jiang Mo and chopped green onion into a small bowl. Add Chili noodles and chicken powder and mix well to avoid pouring Chili noodles with hot oil. Heat the oil in a hot pot and mix well in a small bowl.

8. Then add soy sauce. Stir the spicy king a little evenly, and finally add a little boiling water to the sauce and mix well. In a deep dish slightly larger than steamed pork, put pork upside down in the dish and garnish it with coriander.

3. Braised pork with taro

Composition:

500g pork belly, 400g taro, 3 shallots, 3 fragrant leaves, 2 cinnamon 1, star anise, cooking wine 1 tablespoon, soy sauce 1/2 teaspoons, etc.

Exercise:

1. Pour clear water into the pot, add meat, shallots and all braised pork materials, and simmer for 30 minutes after the fire is boiled; Cut taro into pieces with a thickness of about 5mm, add salt 1/4 teaspoons, evenly spread, and marinate 15 minutes.

2. Take out the cooked meat and cool it, coat the surface with black soy sauce, stick a small hole in the surface with a toothpick, and drain the water; 4) Heat the oil in the pan, add the meat pieces and fry until both sides are golden (cover the lid when frying the skin to avoid being hurt by oil).

3. fry taro in hot oil until the surface forms a hard shell; Cut the fried meat into 5 mm thick slices; Put the sliced meat and taro in a deep bowl indirectly, and spread the rest of the taro on the top.

4. Mix oyster sauce, sugar and soy sauce in a bowl, and then spread them evenly on the meat and taro. Boil water in the pot, cover the pot and steam for 60 minutes; Steamed meat, buckle a large plate on the bowl and turn the bowl upside down.

5. Decorate the cooked Chinese cabbage in the dish, pour the soup steamed from the bowl into the pot, heat it until it becomes thick, and pour it on the surface of the braised pork.

4. Braised pork with fermented bean curd

Composition:

500g pork belly with skin, 2-3 pieces of fermented bean curd, a proper amount of fermented bean curd and a piece of tofu.

Exercise:

1, wash the pork belly, drain the water in the pot, and cook the meat in cold water for about 20 minutes. Chopsticks can be taken out to cool when they can plunge into the pork belly.

2. Put the fermented bean curd and fermented bean curd into a small bowl, add appropriate amount of water, and crush the fermented bean curd.

3. Put the oil in the pot. When the oil is 70% hot, put the pork belly into the frying pan and keep turning the meat pieces (oil will spill, just use the lid as a shield). Take it out when the skin is slightly hard.

4. Cut the fried meat into even pieces, put it in a bowl, pour in the prepared fermented milk, and grasp it evenly by hand.

5, take a bowl, then put the skin down into the bowl, and finally cut the tofu into pieces and put it on the meat, and steam it in a steamer for more than 1 hour. The longer the time, the softer the meat will be. I steamed 1.5 hours.

6. Take out the bowl by steaming, pour out some juice, put a plate on the bowl, turn it over quickly, and buckle the meat slices in the plate.

5. Braised pork with potatoes

Composition:

Five square flowers, potatoes, onions, ginger, cooking wine, red fermented milk, soy sauce, soy sauce, carved wine, oyster sauce, sugar, salt.

Exercise:

1, pork belly skin down, cold water into the pot, add onion, ginger and cooking wine. Turn the fire to low heat and cook for 15-20 minutes. The cooking time can be controlled by yourself, and the meat should be cooked from the outside to the inside until it is raw, during which the foam is skimmed.

2, Wuhua fished out to dry the water. Punch some holes in the surface with a toothpick and evenly spread a layer of soy sauce. Drain the old wine, put it in an oil pan, and fry on both sides of medium and small fire.

3, the order is to fry the skin first, and hot oil will spill out during the frying process, so pay attention to safety. Fry until the surface is golden. The fried pork belly is cut into larger pieces.

4. Put the pork belly in a bowl of appropriate size. Make juice with fermented bean curd, soy sauce, soy sauce, carved wine, oyster sauce, sugar, salt and appropriate amount of water. Pour it into a bowl with pork belly, add enough water to the steamer at a time, and steam for 50 minutes on medium heat after SAIC. Open the lid and code the potatoes.

5. Continue steaming 10- 15 minutes. If you like soft taste, you can appropriately increase the steaming time of pork belly, and then put potatoes.

6. After steaming, crush the pork belly soup, cover the steaming bowl with a plate, and then buckle it on the plate. Boil the soup on the grate, hook it up and pour it on the braised pork.

6. Braised pork

Composition:

Pork belly 250g, ginger 1 0g, soy sauce15ml, soy sauce 20ml, sugar10ml, carved wine (or white wine) 50ml, star anise 3, pepper 5g, fragrant leaves 3, monosodium glutamate1g, salt.

Exercise:

1. Wash pork belly, put it in a soup pot, add cooking wine and ginger slices, cook for 30 minutes, and drain. Apply soy sauce to the skin and dry it for later use.

2. Put the salad oil into the pot. After 70% heat, put one side of the skin into the pot, fry until the skin turns brown and bubbles, then turn over and continue to fry the meat until golden brown.

3. Pick up the meat, drain the oil, let it cool for later use (you can put it in the refrigerator to make slicing easier), and then cut it into pieces. In a bowl, add light soy sauce, dark soy sauce, sugar, carved wine, star anise, pepper, ginger and fragrant leaves, and mix well.

4. Soak the sliced meat in the sauce 10 minute, then put it in a steaming bowl, and then pour the remaining soup on the sliced meat. Steam on high fire for 2 hours, press in a pressure cooker for 30 minutes until the meat is soft and rotten, and sprinkle with chopped green onion when serving.

5, introduce a special way to eat: friends who like to eat spicy, you can cut Xiaomi spicy into particles and sprinkle it in the soup, which is more flavor. Don't add water to this dish, just add wine. The more wine you add, the more tender and fragrant the meat will be. After stewing, the meat will smell good.

7. Braised pork with plum vegetables

Composition:

Pork belly 1 000g, plum vegetable 1 50g, stock150g, starch10g, sugar 30g, soy sauce 30g, garlic cloves, a small piece of ginger, star anise1,tsaoko/.

Exercise:

1. Wash dried plums and soak them in clear water for 30 minutes.

2. Pork belly, add ginger, star anise and tsaoko, and cook in water for 30 minutes.

3, hot pot hot oil, add cooked pork belly, fry one side of the pig skin into golden brown, and then pour in soy sauce to color. Cut the meat into pieces about 1 cm.

4. Put the skin down in the bowl. Heat oil in a hot pan, saute minced garlic and star anise, add plum and sugar, stir well, add stock and cook for 5 minutes.

5. Cover the fried plum vegetables with meat and steam in a steamer 1 hour. Pour out the juice of the steamed vegetables and pour the meat of the plum vegetables upside down on the plate. Add a small amount of starch to the raw juice and pour it on the meat.

8. Braised pork with bean sprouts (Dongpo Braised pork)

Composition:

One catty of pork belly and half a catty of Yibin sprouts, cut into pieces 1 cm long. Put about one or two pieces of soy sauce, two spoonfuls of sugar and monosodium glutamate, and soak ten pieces of pepper in a bowl.

Exercise:

1. Wash and cook the pork belly until it is cut off, drain the water while it is hot, evenly spread soy sauce and a little brown sugar (white sugar can also be used) on the pigskin, put oil in the pot and heat it to 50% to 60%, fry the pigskin until golden brown, take it out, cut it into slightly thick slices (about 0.5 cm), and put it down and stick it on the bottom of the bowl.

2. Spread the sprouts on the meat, pour the soy sauce, sugar and monosodium glutamate evenly into the glass bowl, and then put the pickled peppers. Oh, forget the pepper. Also put about 30 pieces of pepper.

3. Turn the bowl diagonally for a few turns, so that the seasoning is more evenly soaked between the meat slices.

4. Then steam in the pressure cooker for 20 minutes. If there is no pressure cooker, it needs more than 1 hour. After cooking, cover it with another bowl and turn it over. All right, you can eat!

9. Braised meat with taro

Composition:

One catty of pork belly, one taro, ingredients: soy sauce, ginger juice, star anise, dried tangerine peel, cooking wine, sugar, ribs sauce and prince sauce.

Exercise:

1, pork belly is boiled in broth, and the skin of the meat is tied into many small holes with a toothpick, and the taro is peeled, cut in half and cut into 0.7CM.

2. When the oil is hot, fry the taro in the pot until golden brown, then add the pork belly (with the skin facing the bottom of the pot, cover the pot to avoid frying oil) and fry until golden brown (about 3 minutes), then soak it in ice water or cold boiled water for half an hour, and take out the slices.

3. Put the sliced meat into a large bowl, and add soy sauce, ginger juice, star anise, orange peel, cooking wine, sugar, ribs sauce and prince sauce.

4. Take a large bowl, put it in the order of a piece of meat and a piece of taro, then put the remaining materials, pour the excess gravy into the bowl, steam it for about 1.5 hours until it is rotten, pour out the juice and buckle it on the dish, and then pour the juice. Surround the edges with boiled broccoli.

Buckle meat ... eat too much long meat!