Dear readers who like food, today I will share another kind of food. Braised belly with red oil is one of Sichuan-style cold dishes. Because the price of pork belly is getting more and more expensive, this dish is rarely seen in restaurants, and few people go to restaurants to order this dish. However, you can cook at home and share the happiness brought by this delicious food with your family. Without further ado, let's get started!
First, we wash pork belly with salt, then with flour twice, then with white vinegar, and finally with clear water.
Then put the pork belly in cold water, add onion and ginger cooking wine, blanch, boil the water for 5 minutes, remove and rinse. Then wash the cooked pork belly and put it in a pressure cooker. Add onion ginger, cooking wine, pepper, star anise, fragrant leaves, cinnamon, dried pepper segments, appropriate amount of salt and high pressure 10 minute.
At this time, we prepare a red oil juice: add minced ginger and garlic, 1 teaspoon salt, 1 teaspoon monosodium glutamate, 1 teaspoon sugar, 2 teaspoons soy sauce, 1 teaspoon balsamic vinegar, 1 teaspoon pepper oil and then.
After the cooked pork belly is naturally cooled, it is cut into shreds and put into a basin. Personally, I like to add shredded onion and coriander to cold dishes, which makes the taste more exciting. Finally, I pour in the juice I just prepared and mix it evenly to make a dish. Then put it into the plate with chopsticks, and the food is finished. This dish is simpler and faster than your cooking, and it is very delicious. It is also served with food and wine.
You deserve red oil belly silk.
To sum up, the cooking time of pressure cooker should not be suppressed in one step, which will be more fragrant and pleasant! In addition, this kind of cold salad series will put a little more sugar and vinegar in the old Sichuan cuisine. Presenting a compound flavor pattern. Cook every dish with your heart and pay attention to me. There is always one that will suit you. Thank you all.