pork belly fried with tofu and pickles

cooking category: fried cuisine: Sichuan cuisine

ingredients category: pork taste: salty and fresh

suitable season: irrelevant

color and fragrance: fragrant and delicious, strong and not greasy

ingredients:

pork belly, red pickles and tofu

production:

2) put oil in a wok, stir-fry garlic slices, add pork belly, add red kimchi when it is 8% ripe, add salt and monosodium glutamate, and cook tofu into slices and put it on a plate.

cold pork belly

ingredients:

pork belly, beer, green onions, bell peppers, lettuce and carrots.

sauce:

apple juice, light soy sauce, salt, mashed garlic, mustard, sugar and vinegar.

Practice:

1. Slice the pork belly;

2. Boil the water with beer, blanch the pork belly and take it out;

3. Cut the scallion into filaments, soak them in cold water to remove the spicy taste, and take them out after soaking;

4. Cut persimmon pepper, lettuce and carrot into appropriate shreds;

5. Put the sauces together to make a sauce, pour it on the pork and vegetables and mix well.

Sauté ed pork belly with Agrocybe aegerita

Material:

Slice pork belly, wash Agrocybe aegerita and remove the tail. Chop ginger slices, garlic and onion, and chop red pickled peppers (or directly use chopped peppers in bottles).

Practice:

1. Put less oil in the pot, heat it, pour the pork belly, and slowly fry it for color.

2. Add onion, ginger, garlic and chopped pepper and saute until fragrant.

3. Pour in Agrocybe aegerita, add a little soy sauce, cooking wine, salt and chicken essence, and stir well.

add a little water, stir-fry slowly over medium heat for a while, and then serve. If you like to eat parsley, you can add a little parsley at last

Tips:

1. If you eat celery, you can add a little celery. I don't eat it, so I didn't put it in.

2. You can add or subtract the amount of pickled peppers according to your personal preference.

3. Because pork belly will give off oil, don't put too much oil at first, but some oil will come out halfway. If you don't like too much oil, you can take out the excess oil and stir-fry it.

Braised pork belly

Ingredients:

5g of pork belly with skin, soy sauce, peanut oil, cooking wine, sugar, onion, ginger slices and star anise.

Practice:

1. Wash the pork belly, cut it into 3cm square pieces, and blanch it with boiling water for later use.

2. Heat the wok with oil, pour in the meat and stir-fry. When it turns white, add soy sauce, cooking wine, sugar, onion, ginger slices, star anise and cinnamon, stir-fry a little, then add a proper amount of fresh soup, boil it with high fire, remove the floating foam, switch to low fire until it is cooked and rotten, and then take it out.

Features:

The sauce is red and bright, crisp, tender and delicious.