Braised pork with vermicelli
Ingredients: pork belly 1 000g wide vermicelli (dry) 1 handful, vegetable oil 2 tablespoons braised soy sauce 2 tablespoons premium soy sauce1tablespoon cooking wine 2 tablespoons onion10g ginger10g garlic 3 petals.
Zanthoxylum bungeanum 10 grain of star anise, 2 dried peppers, 2 crystal sugar, 2 spoonfuls of salt, 5g. Exercise:
1. Prepare the required materials and cut the pork belly into pieces of about 2 cm.
2. Add water to the pot, put the pork belly into the pot with cold water, blanch the meat thoroughly after the water boils, remove the floating foam, and take it out for later use.
3. Add oil to the pot, heat it, add rock sugar, and boil it on low heat to discolor the sugar. When the rock sugar turns black and bubbles, add pork belly, stir-fry and color, then add onion, ginger, garlic, pepper, star anise and dried pepper to stir-fry for fragrance.
4. Add boiling water, add braised soy sauce and super soy sauce, cook wine and simmer for 40-50 minutes.
5. Add vermicelli and salt, continue to stew vermicelli until cooked, and serve.
Braised bamboo with pork belly
Ingredients: 250g of yuba, 500g of pork belly, 3 tbsps of vegetable oil, 5g of salt, 3 slices of onion 1 section, 3 slices of ginger, 2 cloves of garlic, 2 pieces of pepper 1 section, 2 pieces of star anise, cooking wine 1 tbsps, sugar1tbsps, and 2 dried peppers.
1. yuba is soaked in cold water in advance and cut into sections.
2. Prepare the required materials and cut the pork belly into pieces of about 2 cm.
3. Add water to the pot, add pork belly in cold water, cook for a few minutes, remove floating foam, and remove it for later use.
4. Add oil to the pan and heat it. Add rock sugar and cook on low heat until the rock sugar turns black and bubbles. Add pork belly, stir-fry and color.
5. Add onion, ginger, garlic, pepper, star anise and dried pepper and stir-fry until fragrant. Pour in cooking wine and stir well.
6. Add hot water (not pork belly) and braised soy sauce, bring to a boil with high fire, and simmer for 40-50 minutes.
7. After the time is up, add yuba and salt, continue to burn for 5 minutes, turn off the fire, take it out and put it on a plate.
Braised pork and dried tofu
Ingredients: 500g of pork belly, 4 pieces of dried bean curd, 2 tablespoons of vegetable oil, 5g of salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, 2 pieces of pepper 1 slice, 2 pieces of star anise, crystal sugar 1 tablespoon and light soy sauce/kloc-0.
Prepare the required materials and cut the pork belly into pieces of about 2 cm.
2. Add water to the pot, add pork belly in cold water, cook for a few minutes, remove floating foam, and remove it for later use.
3. Add oil to the pan and heat it. Add rock sugar and cook over low heat until it is brown. When the color of rock sugar darkens and bubbles, add pork belly and fry until the color is the highest.
4. Add onion, ginger, garlic, pepper, star anise and dried pepper and stir-fry until fragrant. Pour in cooking wine and stir well.
5. Add hot water (not pork belly), soy sauce and soy sauce, boil and simmer for 40-50 minutes.
6. During this period, cut the dried tofu into squares and triangles diagonally, roll the dried tofu from the bottom and tie it into knots, and make the rest according to the samples.
7. After the time is up, add the dried tofu knot and salt, cook until there is a little soup left, collect the juice on high fire, and wrap the sauce on the pork belly and dried tofu knot, then serve out and plate.
Braised quail eggs with braised pork.
Ingredients: 500g pork belly with skin, 500g quail eggs, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, pepper 1 segment, star anise 1 segment, cooking wine 1 spoon, 2 tablespoons of soy sauce, and crystal sugar/kloc.
Exercise:
Prepare the required materials and cut the pork belly into pieces of about 2 cm.
2. Add water to the pot, add pork belly in cold water, cook for a few minutes, remove floating foam, and remove it for later use.
3. Add oil to the pan and heat it. Add rock sugar and cook over low heat until it is brown. When the color of rock sugar darkens and bubbles, add pork belly and fry until the color is the highest.
4. Add onion, ginger, garlic, pepper, star anise and dried pepper and stir-fry until fragrant. Pour in cooking wine and stir well.
5. Add hot water (not pork belly), soy sauce and soy sauce, boil and simmer for 40-50 minutes.
6. During the period, cook the quail eggs and peel them, put oil in the pot and heat them, fry the quail eggs until the skin is wrinkled and golden, and then remove them.
7. After the time is up, add the fried quail eggs, add the salt, continue to cook for 10 minutes, and cook the quail eggs until they are tasty. When there is a little soup left, turn off the fire and eat it.