Pork belly boiled, cut into long pieces, put into a bowl, add some soup, put the pot to steam, long pieces of pork belly will be doubled. However, do not put salt, otherwise it will be as hard as beef tendon.
Pork Belly in Cold Water
This is an ordinary Cantonese cold dish, and its finished product is quite popular with the public for its tenderness, crispness and freshness, but to really make it taste good, you have to remember the following:
Materials: 1 white, clean, thick, fresh pork belly, 15 grams of green onion, 20 grams of ginger, 15 grams of Chenpi, 5 grams of ginger, 5 grams of minced green onion, 10 grams of minced ginger, 15 grams of deep-fried garlic oil, 50 grams of white onion oil, 3 grams of MSG, 10 grams of white onion oil, 10 grams of white onion oil. 50 grams, 3 grams of monosodium glutamate, 2 grams of chicken powder, 1 gram of pepper, 2 grams of ginger powder, 12 grams of sesame oil, 80 grams of oyster sauce, 80 grams of wine, 50 grams of food powder (baking soda).
One, the system of pork belly
1, pork belly fat should be cut clean, and then with refined salt, starch scrub clean, add food powder mixing evenly, and marinate for two hours, into the pot of boiling water, slightly scalded, scrape off the white membrane with a knife. Then put into cold water pot, add shaoxing wine, blanch, fish out, and wash inside and outside with water, and put into the water to soak for 2-3 hours.
2, add water in the pot, put onion, ginger, Chen Pi, ginger, wine, and under the pork belly, medium heat cooking for about 1 hour, to the hand can be pinched to move, fish out, put into a large number of cold water containers, soak for 2-3 hours, to absorb water expansion, you can change the knife plate pouring condiments or dipped in condiments to eat.
Second, the preparation of condiments
The minced green onion, ginger into a bowl, fried garlic oil in a pot, burned to five mature, poured into the pot containing green onion, ginger, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken essence powder, sesame oil, oyster sauce, mixing that is to become.
Features: pork belly white color, thick and full, tender and crisp, taste and smell.
Three, notes
The production of this dish of pork belly should be selected white, fat; must be used to food powder or baking soda marinade, the finished product in order to bloat, tender and crisp; to remove the pork belly grease debris clean; cooking soak time to master, cold boiled water soak time must be enough.
Pork Belly Soup
Ingredients: a pork belly, lean pork 160 grams, 80 grams of bamboo, 80 grams of white nuts, raw Job's tears, cooked Job's tears half a bowl, tellurium four amount of meat, a little salt, the right amount of water
Practice: (1) first of all, remove the fat on the belly, turn it over and kneaded and wiped with salt, flour, washed; and then processed once as a method of cleaning, put in rolling water for a few moments, take out and then washed! (2) bamboo rowan folded section, white fruit to the heart, horseshoe slices
(3) with a straight tile pot boil rolling water about eighty percent full, under the pork belly about one hour, add other ingredients and then boil for an hour, fish out the pork belly slices, and other materials with the plate
Note: 1) soup can be used for dipping
(2) bamboo rowan is processed from the skin of the tofu made of a flat round, flat, and the skin of the tofu is made from the skin of the tofu is made from the skin of the tofu. Tofu skin is processed into a flat, round, long stick-shaped branches of bamboo, commonly used in vegetarian diets
Mixed with chicken crown belly
Main ingredient 2 pork belly.
Seasoning 15 grams of sesame oil, ginger juice, monosodium glutamate 3 grams each, 2 grams of cooking wine, 2 grams of salt, pepper 1 gram.
Features: white color, tender and crisp.
Operation:
(1) the belly head peeled, washed to remove impurities, in the belly meat on the vertical graver a few force, and then the top of the head diagonally batch into
Cockle type, put into the water repeatedly rinsed a few times.
(2) the belly into the pot of boiling water, blanch hot, fish out, drain the water, put the container, add ginger juice, cooking wine, monosodium glutamate, salt, pepper, sesame oil, mix well into the pot.
Sour radish burn belly
Materials: 350 grams of cooked pork belly, 150 grams of pickled radish, 50 grams of homemade bean curd, ginger 5 grams of rice, garlic 10 grams of rice, 15 grams of green onion, pepper, cooking wine, monosodium glutamate, chicken essence, broth, water, soybean meal, refined oil, each in appropriate quantities.
Methods:
1, cooked pork belly cut into strips; pickled sour radish cut into strips.
2, frying pan on the fire, into the refined oil is hot, down into the homemade soybean, ginger and garlic rice fried aroma excellent, then mixed into the soup, after boiling into the belly strip, seasoned pepper, cooking wine, chicken essence, burned to the belly Po soft, and then into the radish burned flavor, seasoning, water bean powder thickening, pot loaded into the nest plate, and finally sprinkled with green onions that is complete.
Features: This dish will be sour radish strong sour and fresh flavor into the belly, so that the belly is not only more delicious, but also a long aftertaste.
Chili pepper fried tripe
Basic materials 500 grams of white boiled pork belly, green pepper, red pepper 250 grams each, green onion, salt, cooking wine, monosodium glutamate, peanut oil, water starch, each appropriate amount.
Making:
①Pork belly sliced into slices; green and red bell peppers cut to remove the tendons and seeds, wash, blanch with boiling water, fish out and cut into small sections.
② frying pan oil hot, into the onion sautéed incense, into the belly slices stir-fry a few times, add green peppers, red peppers, salt, cooking wine, monosodium glutamate, stir-fry to eight mature, thickened with water starch, dripping cooked oil, out of the pan can be.
Soup bubble belly tip
Basic features Soup hot yellowish, flavorful and thick, belly tip is crisp and tender, mushroom special fresh, nourishing fragrance and fresh, tasty
Basic materials 250 grams of pork belly tip, 30 grams of rapeseed core, 15 grams of dried portobello mushroom. Seasonings 15 grams of chicken oil, 600 grams of chicken broth, 10 grams of cooking wine, 1 gram of pepper, 5 grams of salt, 2 grams of monosodium glutamate, 5 grams of ginger.
(1) the tip of the pork belly (pig anus cardia) washed, with a knife blade to remove the skin, scrape off the oil filaments. Put the belly tip inside with a knife every 1 ~ 1.5 mm wide cut all the way through the knife, deep about 2/3 thick, and then across the knife grain every 2 ~ 3 mm wide cut off, cut into 5 ~ 6 mm wide, 2 ~ 3 cm long slope blade.
(2) soak dried portobello mushrooms in boiling water, choose and wash, slice into 1 to 1.5 mm thick slices, and then wash twice, and then wash the core of the greens.
(3)On a high fire set up a frying pan, pour in chicken broth, add mushroom slices, ginger and monosodium glutamate, salt (4 grams). When the soup boils, skim off the floating foam, put in the core of the greens, pour the soup into the container as you go and pour the chicken oil.
(4) put the frying spoon on the high fire, pour 500 grams of boiling water, then add cooking wine, monosodium glutamate.
(5) after the water boiled, put into the belly blanch, immediately fished out on the plate, sprinkle pepper, with chicken soup to the table, the belly and then pour into the chicken soup can be.
Colorful pork belly
Basic characteristics of pork belly is a traditional Cantonese dish. At the end of the Yuan and the beginning of the Ming Dynasty, the Suzhou native Han Yi's "YiYaZhuYi" recorded: "Stuffed belly. With a pig belly, clean, stuffed into the stone lotus meat. Wash the bitter skin, very clean white, glutinous fire amalgamated, and lotus meat in half, solid installed belly, tied with a line, cooked, compacted, waiting for slices."" Colorful pork belly" follows this method, but improve the materials, and salted duck eggs and other flesh into, after refrigeration, cut into slices on the plate, colorful mixed, rich color. Especially after refrigeration, cold can be hot mouth, cool can be teeth, is a summer delicacy.
Basic materials 1 pork belly 500 grams of salted duck egg yolks 4 shelled eggs 3 salt 7.5 grams of lean pork 750 grams of monosodium glutamate 5 grams of pork skin 250 grams of sesame oil 10 grams of cooked lean ham 15 grams of Fen wine 25 grams of coriander 75 grams of white marinade 500 grams
step:
1. Pork belly turned out of the inner wall, wash, and turn back to the original shape. Egg yolk, skin eggs are cut into grains, each grain about 1.5 cm square. Pork cut into cubes, about 0.6 cm square. Dice the ham finely. Cut cilantro into segments, about 1 cm each. Pork skin scraped clean, put into a pot of boiling water to cook until 60% soft, remove, cut into grains, the size of soybeans.
2. pig inside ding, salt, monosodium glutamate into the pot, stir until the gelatin, add egg yolks, eggs, pork rinds, mix well, and then add cilantro, sesame oil into the stuffing, filled with pork belly, with the cord sewing mouth. Then put into the soup pot, cook with medium heat for about 30 minutes, fish out, put into a pot of white brine boiled with a high fire, change to a slight fire to cook for 15 minutes, even the white brine together into the pot, add Fen wine, soak for about 10 minutes, fish out.
3. cooled into the refrigerator for about 2 hours out, with a knife cut two sections, each section and cut into valves, and then cut into slices, each slice 0.3 cm thick. When plating, put together into a fan-shaped or round that is ready.
Note: white brine; 5 grams of star anise, 6.5 grams of cloves, 6 grams of licorice, 6 grams of grass jelly, 9 grams of dried ginger, 6 grams of pepper, 5 grams of cinnamon wrapped in gauze, put into the wok, add 2500 grams of boiling water, simmer for about 1 hour over a low fire, then add 150 grams of refined salt to become.
Pork Belly with Chamomile
Basic Characteristics This dish has the function of strengthening the intestines and stomach, and has the effect of brightening the eyes.
Basic Ingredients 1 pork belly, 6 bowls of broth, 3 grams of chamomile, 3 grams of astragalus, 1 large piece of ginger.
Features: This dish has a strong stomach and intestines, but also the effect of bright eyes.
Raw materials: 1 pork belly, 6 bowls of broth, 3 grams of chamomile, 3 grams of astragalus, 1 large piece of ginger.
Cooking method: pork belly washed and boiled in boiling water for 3 minutes, fished out and cut into large thin slices. In the cooking pot with fine
salt, ginger, cooking wine and then put the pork belly slices boiled and simmered on low heat for one and a half hours.